Butternut Squach, Porcini, Sage and Cider Sauce with Christmas Sausage and Maple Mustard Sage Pasta
By:
Executive Chef Manie Ushka (Bellissimo, Winnipeg MB)
Preparations:
.5 cup of boiling water
.25 cup of porcini mushroom
1 lbs christmas sausage
1 tsp oil
1 medium diced onion
2 cloves garlic minced
1.5 cups julienne butternut squash
1 tsp rubbed sage
1 pinch rubbed thyme
1 oz hard cider
1 cup 35% cream
1 tsp fresh sage chiffondale
1 tsp smoked paprika
1 tsp coarse salt
black pepper
Directions (sauce):
pour water over the dried porcini, rehydrate and then rough cut.
bake the christmas sausage for 30min at 355°.
heat the oil till smoking, then add onion, sqaush, garlic and herbs. then reduce the heat to medium, cover, and cook for 5 to 10 minutes.
add and simmer the hard cider and cream for 30 minutes.
slice the crhistmas sausage diagonally and add to sauce along with the sage chiffonade, the smoked paprika the salt and black pepper at your discretion.
cook 3kg of Nature's Pasta Classic maple mustard sage pappardelle in lots of boiling water till just done. then add to sauce and combine well.
garnish with pastry and serve.
Bon appétit!
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