Ragu 'jolly Hog Sausages, Sussex Charmer Recipe
Make Ragu 'jolly Hog Sausages, Sussex Charmer Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ragu with Jolly Hog Sausages & Sussex Charmer
Method
Ragu with Jolly Hog Sausages & Sussex Charmer
Prepare sausages
Remove sausages from their casings if you want a more classic ragu texture (optional). To do this, slice each sausage lengthwise and coax the meat out with the back of a knife, or cut the casing and squeeze out the filling. Keep any leftover casings aside and discard or compost them.
Brown sausages
Heat 1 tbs olive oil and the butter in a large, heavy casserole or deep sauté pan over medium-high heat. Add the sausage meat (loose) or whole sausages and cook, breaking up with a wooden spoon if loose, until well browned and caramelized — about 6–8 minutes. If using whole sausages, brown on all sides then remove and slice later. Transfer the browned meat to a bowl and set aside, leaving rendered fat in the pan.
Sweat soffritto
Reduce heat to medium. Add the remaining 1 tbs olive oil if pan is dry. Add the diced onion, carrot, and celery. Season lightly with a pinch of salt and cook, stirring occasionally, until vegetables are soft and translucent — about 6–8 minutes. Add minced garlic and cook for 30–45 seconds, until fragrant.
Deglaze & build base
Stir in 1 tbs flour and cook for 1 minute to remove raw taste. Add the tomato paste and cook, stirring, for another minute to caramelize slightly. Pour in the red wine and use a wooden spoon to scrape any browned bits off the bottom of the pan. Let wine reduce by about half, 2–3 minutes.
Simmer ragu
Return the browned sausage meat to the pan. Add crushed tomatoes, stock, bay leaves, oregano, and thyme. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer for 25–35 minutes, stirring occasionally, until sauce thickens and flavors meld. If sauce tastes too acidic, stir in up to 1/2 tsp sugar. Season with salt and pepper to taste.
Cook pasta
About 10 minutes before the ragu is ready, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup (120 ml) of the pasta cooking water before draining.
Finish sauce with pasta water & cheese
Remove bay leaves from the ragu. Stir in 3/4 of the grated Sussex Charmer (reserve the rest for serving). Add 1/4–1/2 cup of reserved pasta water to the sauce and stir vigorously to create a glossy, slightly creamy texture. If the sauce seems too thick, add more pasta water a tablespoon at a time until it reaches desired consistency. Taste and adjust seasoning.
Combine pasta & sauce
Add drained pasta directly into the pan with the ragu. Toss over low heat for 1–2 minutes until pasta is evenly coated and sauce clings to the noodles. If needed, add a splash more pasta water to loosen. If you browned whole sausages earlier, slice them into 1/2-inch rounds and fold into the pasta now.