I’ve been having so much fun making up new recipes using my Sous Vide machine.. I’m getting a bit carried away and I’m definitely going to need to place an order for more vacuum bags soon..oops.
Tonight I made such a dreamy recipe that I had to share it with you.
You will need:
4 Sausages – I used Sainsburys for this recipe but any will do. Mine were 97% meat.
Dried Spaghetti – we used about 250grams.
4tsp Mustard – I used French mustard with Pinot noir but whole grain would be fine too.
Double cream – 150ml
Diced peppers – I used 1/4 red and 1/4 yellow
2 inch chunk Courgette diced
A few squirts of golden syrup – I used Tate & Lyles
Firstly I vacuum sealed my sausages. I didn’t add anything to the bag. Just sausages.
I cooked them at 63.5c for 2hrs 15mins.
They look a little unappealing when in the bag but I promise they taste fantastic..
I then mixed together golden syrup and Pinot noir mustard in a bowl and when the sausages were ready I slid them out of the bag (reserving the stock) and into the bowl where they sat lapping up the syrup while I cooked my spaghetti. I sautéed my veggies while the pasta was bubbling away until they were softened and slightly blacked, I then set them aside in a warm bowl and turned the pain up to its highest heat and literally gave my sausages a flash in the pan – it’s just to get a little colour and make the syrup very sticky.
I drained the pasta, reserving a small amount of pasta water. I then added my sausage stock, 150ml of double cream and 2 heaped tsp of mustard and cooked over a slow heat until thickened.
I served my sausages sliced on top of my pasta and veggies.
It was divine. I could eat it all over again right now.
Creamy, delicious and the sausages were perfectly cooked yet sticky and appetising. I imagine the sausages would be great the next day in a sandwich too.
* I received a Sous Vide Supreme Kit for the purpose of a review.