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Sausage meatballs in a chili and fennel seed sauce

March 12, 2011

I left home early and got home late, so tonight was the perfect night for a really simple sausage sauce meal, taken from the BBC Good Food website. I halved the recipe, except for the quantity of tinned tomatoes – I always prefer to have leftover sauce. The quality of the sausages makes the meal; we used Tesco’s Finest Cumberland offerings for this.

Simmering sausage sauce

The recipe calls for penne, but we’ve depleted our stock, so I blindly selected macaroni from the pasta cupboard.

Using a whole tin of tomatoes worked out rather well as the sauce was pretty punchy – the fennel seed was a really distinct flavour and combined with the chili and garlic to create a rather powerful sauce. The high pork content of the sausages meant they held their shape rather well, but they were a little overwhelmed by the rest of the dish.

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