Caramelised Onion, Apple & Pork Sausage Pasta Recipe

On offer this week are our Caramelised Onion Sausages, made with delicious Free-Range Pork mixed with mild seasoning, herbs, fresh onion, and our caramelised onion chutney. This reliable crowd pleaser is popular with adults and children alike, adding extra flavour to the classic bangers and mash or hot dog and ketchup. However, if you’re looking to jazz up a sausage-based meal, this recipe for Caramelised Onion, Apple, and Sausage Pasta is the one-pot hero you need. This savoury-sweet sauce is perfect for shaking things up whilst keeping it fairly simple and you can easily adjust the level of spiciness to suit your liking.

INGREDIENTS - Serves 6

400g Lidgate Caramelised Onion Sausages

4 medium yellow onions 

2 medium Granny Smith or Honeycrisp apples

4 cloves garlic

1 bunch fresh parsley

1 cup of Parmesan cheese (finely grated)

2 tbsp olive oil

4 tbsp unsalted butter

1 tsp dried thyme

1/4 tsp red pepper flakes

1 tsp kosher salt, plus more for the pasta water

1 tsp freshly ground black pepper

450g dried orecchiette pasta

1 cup dry white wine

METHOD

1. Dice 4 medium yellow onions. Then peel, core, and finely dice 2 medium apples. Mince or grate 4 garlic cloves and then finely chop the leaves from 1 bunch fresh parsley. Then grate the Parmesan cheese.

2. Heat 2 tbsp olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from the sausages and then add the meat to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. 

3. Add 4 tbsp unsalted butter to the pot and when melted, add the onions, apples, dried thyme, red pepper flakes, kosher salt, and black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft (this may be 25 to 30 minutes). The onions should be the color of light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tbsp of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.) 

4. Meanwhile, bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside.

5. When the onions are ready, add the garlic and cook just until fragrant (approx. 1 minute). Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes.

6. Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water).

7. Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.

Recipe originally found at: https://www.thekitchn.com/caramelized-onion-apple-sausage-pasta-recipe-23213304