Spicy Italian Sausages with Mixed Wild Mushrooms 🍄

I first made this when I was living in London and wonderful spicy Italian sausages were readily available at super little Italian deli’s. I came back to Belfast and never found those bad boys ever again! I have built up great wee relationship with my local butcher and after a chat Neil agreed to make the sausages for me if I could write the recipe. A bit of research later, one recipe was produced and Neil came up with the goods….and it was perfect! I have lots of lush uses for my new found Belfast Italian Sausage, but first up the pasta!

Serves 4

1 Onion, peeled and finely chopped
1 Garlic Clove, peeled and crushed
260g Top Quality Spicy Italian Sausages, meat removed from the skin
2 Handfuls of Thyme Leaves (picked)
1 Small Dried Chilli, crumbled
400g Mixed Wild Mushrooms, torn. If you can’t get wild mushrooms just use Chestnut Mushrooms
3 Knobs of Butter
2 Handfuls Parmesan Cheese
Pappardelle pasta for four

Fry the onion and sausage meat in a little oil until nicely golden.

Throw in the Thyme, Chilli and Mushrooms.

Cook until all of the moisture has disappeared.

Cook the pasta and reserve a little of the cooking liquid.

Remove mushrooms and sausage mixture from the heat, season and loosen with the butter and some of the pasta cooking liquid .

Toss in the drained pasta and combine really well.

Serve sprinkled with parsley and Parmesan and a huge glass of Shiraz!!