Fregula Sarda With Leeks And Sausage Recipes

FREGULA SARDA WITH LEEKS AND SAUSAGE

Steps:

• Trim the leeks just above the white part of the stalk. Wash the top greens, and put them in a pot with a pinch of sea salt, the chicken stock, and 2 cups water.
• Simmer for 30 minutes, then remove and discard the leek greens.
• Wash and thinly slice the white part of the leeks, and add to a deep sauté pan (or small stock pot or Dutch oven) with the olive oil.
• Cook over low heat until the leeks are translucent, 3-4 minutes.
• Add the sausage, and cook, stirring occasionally, for 3-4 minutes, until browned on all sides.
• Add red pepper flakes, white wine, and fregula. Stir to combine, and add the hot chicken stock.
• Bring to a boil over medium heat; then reduce heat to low and simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few Tbsp at a time, if needed).
• Remove from heat, and stir in the cheese, parsley, and plenty of black pepper. Serve hot or at room temperature.

PASTA WITH LEEKS AND SAUSAGE

Steps:

• Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
• In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
• In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
• Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
• Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
• Toss this with cooked short pasta and serve.
• This is great with a tomato or carrot salad.