Food & Drink

How To Make A Sausage And Porcini Sauce

Sausage and Porcini Sauce Recipe. Follow Katie Caldesi's delicious recipe for an authentic Tuscan pasta sauce using sausage meat and porcini mushrooms. Relish our Sausage and Porcini Sauce recipe. Enlarge

How To Make A Sausage And Porcini Sauce

Sausage and Porcini Sauce Recipe. Follow Katie Caldesi's delicious recipe for an authentic Tuscan pasta sauce using sausage meat and porcini mushrooms. Relish our Sausage and Porcini Sauce recipe.

Serves:
6

Step 1: You will need

  • 150 ml olive oil
  • 1 red onion
  • 500 g lean pork sausages
  • 3 garlic cloves
  • 1/2 red chilli
  • 50 ml dry white wine
  • 50 g dried porcini mushrooms
  • 150 ml double cream
  • some black pepper
  • 1 knife
  • 1 saucepan
  • 1 large frying pan
  • 2 wooden spoons
  • 1 colander
  • 1 bowl

Step 2: Soak the Mushrooms

Put the 50 grams of dried porcini mushrooms into a bowl and pour enough warm water to cover them. Leave to soak and expand for about 20 minutes while you prepare the other ingredients

Step 3: Fry

Heat 75 millimetres of olive oil in a frying pan

Chop the red onion. Add it to the pan and fry gently.

Crush the 3 garlic cloves with the blade of your knife, peel, and add them whole to the pan.

Chop the chilli in two. Slice it open and scrape out the seeds. Chop it finely and add to the pan. You will only need to use one half.
Give the mixture a stir and leave to fry while you prepare the other ingredients

Step 4: Sausage

Make an incision along the side of each sausage and peel away the skins. Crumble each one directly into the pan. Stir for a couple of minutes, then add 50 millimetres of dry white wine. Turn up the heat. When the sauce starts to bubble, reduce it again and leave to simmer while you prepare the mushrooms.

Step 5: The mushrooms

Drain the water from the porcini mushrooms. This could be saved and used as a mushroom stock.

Then roughly chop the mushrooms

Heat 75 millilitres of olive oil in a frying pan. Add the chopped mushrooms and cook for about 4 minutes. The mushrooms will shrink a little as they cook, intensifying the flavours. Then add a generous pinch of black pepper and keep cooking

Step 6: Finish sauce

Transfer the cooked mushrooms to the sausage meat. If you feel that the sauce is drying out you could add a couple of tablespoons of the mushroom water. Stir well for about 2 minutes. Pour in 150 millilitres of double cream. Gently stir in the cream for a couple of minutes. Taste, and add a little salt and pepper if you think it is needed.

Step 7: Serve

This sauce works well with either pasta or gnocchi. See VideoJug How to Make Gnocchi for the Caldesi's famous recipe. Garnish with a little pecorino cheese and serve.