4 little boys pork and fennel (cut in pieces)

• 300gm cooked penne pasta
• 50gm red onion
• 2 vine tomatoes quartered
• 40gm Kalamata olives
• 4 artichokes
• 1 clove garlic
• Parmesan

Firstly fry sausages in a medium heat pan until just cooked set aside. In a large pan over medium heat add the onions and garlic, once soft add the tomato, olives and artichokes. Once warmed through add the penne and the sausages then add the sauce and season to taste, serve hot and top with Parmesan.

Sauce

• 50gm white onion (chopped)
• 50ml white wine
• ¼ chicken stock powder
• 150ml cream
• Chopped parsley
• ½ tsp butter

Sweat onions in butter, add the wine and stock powder and reduce by ¾, add the cream, bring to the boil and season to taste, finish with the chopped parsley.

To serve, cook sausages as per packet, on a plate at the rice, top with the parmesan, top with two sausages and finish with a spoon of salsa.
Enjoy

Jeremy’s Suggestions

These ‘little boys’ sliced and sautéed in a dash of olive oil are great in pasta dishes or in your favourite potato salad recipe. They are equally at home on your breakfast dish, just lightly fried or grilled.

Jeremy’s Advice

little boys have been made with care. For best results cook them with the respect they deserve. No need to pierce the casings. Cook your little boys in a pan or grill using a medium heat for two – three minutes each side. Treat little boys like you would a quality steak, when ready they should spring back from a press test. Serve & enjoy.

Ingredients: Gluten Free

87.45% Pork shoulder, 8.7% Pork back fat, 3.8% dried ingredients including: salt, castor sugar, black pepper, sage, fennel ground, nutmeg, Oxy’ess U. Preservative 223 and antioxidant 319. Note: Oxy’ess is a natural rosemary extract that inhibits micro growth, i.e it is a natural preservative.