Risotto with crumbled and fried sausages.William MeppemTime:30 mins - 1 hourServes:4–6
Italian-style pork and fennel sausages are a bit of a mainstay at my house. They're great grilled and served with mash or in a roll with sauerkraut,but I also love to use the meat just popped out of its casing. Crumbled and fried,it makes for a deliciously quick ragu and is stunning in a risotto. Please go to the effort of buying quality sausages from a good butcher,though;it makes all the difference.