TOMATO SAUSAGE PASTA
Serves four to five
- 1 pack thick EMH pork grill sausages
- 1 kg medium-sized tomatoes
- 10 garlic cloves
- cold-pressed olive oil
- thyme and rosemary sprigs
- salt
- freshly ground black pepper
- 1 large onion
- 4 anchovy fillets
- chilli flakes, to taste
- 100 ml red or white wine
- 100 ml chicken stock
- 1 tbsp birch syrup
- 350-400 g spaghetti
- fresh oregano
Cut the tomatoes in half and lay them cut-side up on a lined baking tray. Drizzle with oil and season with salt and pepper. Add unpeeled garlic cloves, thyme and rosemary sprigs. Roast at 180 C for 30-40 minutes until the tomatoes are cooked and lightly browned. Remove from the oven, cool, discard the herb sprigs and tomato skins and squeeze the garlic from its skin.
Heat oil in a pan, fry the sausages until golden, set aside and keep warm. Finely chop the onion and fry until golden, add the anchovy fillets and chilli flakes. Heat through. Add the wine and let the alcohol cook off. Then add the tomato mixture and chicken stock, stir well. Add the birch syrup and salt if needed. Bring to a simmer and turn the heat down. Strip the oregano leaves from the stems and stir into the sauce. Cook the pasta according to the packet instructions, toss with the sauce and serve with the sausages.
WARM GRILLED SALAD
Serves four
- 1 smaller aubergine
- 1 smaller courgette
- half a butternut squash
- cold-pressed olive oil
- 50 ml lemon juice
- 3 tbsp juniper balsamic vinegar
- thyme
- salt
- pumpkin seeds
Squeeze the juice from the lemon and pour into a small jar with a screw-top lid. Chop the thyme and add to the jar. Close the lid and shake. Set aside to infuse. Slice the vegetables, brush with olive oil and grill. Cut into smaller pieces, season with salt and toss together. Sprinkle with pumpkin seeds and serve alongside grilled sausages or meat!
