Coldish. Wettish. Some leftover (oven roasted) sausages in the fridge that need to eaten, and I don’t feel barbaric enough to simply wolf them down cold with mustard. Well, maybe one.
The rest get chopped up finely and fried, whilst a pot of pasta goes on the hob next door. Once the sausage bits are hot, I plonk in a spoon of crème fraîche (because it’s there) and a spoon of wholegrain mustard. Doesn’t quite taste right, so I pop in a spoon of chopped parsley from the freezer. By this point the pasta is done, so I drain it and throw it in with the sausages, and then server with pepper and parmesan.
I think there’s a better process described by Mr Slater, involving uncooked suasages, that you skin and crumble, and a great deal more cream. But I’ll save that for another occassion.
It may also have been interesting had I used more cream, covered the results in cheese and placed in the oven or under a hot grill. Hmmm.