Name: Sausage and Sticky Onion Ragù
Total time: 120 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 6 Jolly Hog Proper Porker Sausages; 3 Large Onions; 200ml Red Wine; 1 Tbsp Butter; 2 Tbsp Tomato Purée; 1 Tsp Fennel Seeds; 1 Tsp Chilli Flakes; 2 Cloves of Garlic; 400ml Chicken Stock; Handful of Parsley; 50g Parmesan; 400g Tagliatelle; Olive Oil; Salt

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This ragù ticks all the boxes. Rich, meaty and warming using delicious Jolly Hog Proper Porker Sausages with plenty of sticky onions.

Sausage and Sticky Onion Ragù

Place a large saucepan over a medium heat and add a splash of olive oil. Crumble in the Jolly Hog Proper Porker sausages, removing the skin, and break up the sausage meat with the back of a spoon.

Cook for a few mins until golden and lots of the fat has been released, then remove from the pan with a slotted spoon.

Reduce the heat to medium-low and add the butter to the pan. Finely slice the onions before adding them to the pan and cook until soft and golden. This should take about 10 mins. Set aside. 

Return the sausages to the pan. Finely chop the garlic and add it to your pan along with the tomato purée, chilli flakes and fennel seeds. Cook for another 3 mins. Then mix in the onions. 

Turn up the heat and add the red wine. Let it bubble away until almost evaporated, then pour in the chicken stock. Bring to a simmer, pop a lid on and then turn the heat down low.

Allow it to cook for an hour and a half at a very gentle simmer, stirring occasionally.

Cook your tagliatelle in plenty of boiling salted water. Once al dente, drain (reserving a mug of pasta water) and mix well with the ragù, adding a splash of the cooking water to emulsify. Plate up and top with some finely chopped parsley and a sprinkle of grated Parmesan.

I could literally eat this once a week for the rest of my life. Its absolutely delicious and very moreish

This dish does take some time but I find the best way to approach it if you are on a time crunch is to bulk it for meal prep. It is full bodied and incredibly delicious. I made fresh pasta which also brought it up a notch. Have made it a few times now!

Whilst it requires some patience, it is well worth the commitment. This has to be our most-cooked mob meal in the household, and it has been shared with a number of friends and family in that relatively short period. We've always used red onions in the recipe

This has become one of our go-to meals. It never fails to impress and we love the fennel taste.

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Jordon Ezra King

Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

Italian-Inspired

Sausage and 
Sticky Onion
Ragù

IMG 7767 2

Dinner

Place a large saucepan over a medium heat and add a splash of olive oil. Crumble in the Jolly Hog Proper Porker sausages, removing the skin, and break up the sausage meat with the back of a spoon.

Cook for a few mins until golden and lots of the fat has been released, then remove from the pan with a slotted spoon.

Reduce the heat to medium-low and add the butter to the pan. Finely slice the onions before adding them to the pan and cook until soft and golden. This should take about 10 mins. Set aside.

Return the sausages to the pan. Finely chop the garlic and add it to your pan along with the tomato purée, chilli flakes and fennel seeds. Cook for another 3 mins. Then mix in the onions.

Turn up the heat and add the red wine. Let it bubble away until almost evaporated, then pour in the chicken stock. Bring to a simmer, pop a lid on and then turn the heat down low.

Allow it to cook for an hour and a half at a very gentle simmer, stirring occasionally.

Cook your tagliatelle in plenty of boiling salted water. Once al dente, drain (reserving a mug of pasta water) and mix well with the ragù, adding a splash of the cooking water to emulsify. Plate up and top with some finely chopped parsley and a sprinkle of grated Parmesan.

Dinner Party

Pork Sausage

Onion

Red Wine

Millilitre

Butter

Tablespoon

Tomato Purée

Fennel Seed

Teaspoon

Chilli Flakes

Garlic

Clove

Chicken Stock

Parsley

Gram

Parmesan

Tagliatelle

Olive Oil

Salt

Pasta

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