• STEP 1

    Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.

  • STEP 2

    Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.


Creamy sausage & mushroom

tagliatelle for 4

Make the sausage and mushroom filling

up to the end of Step 2.

Meanwhile, cook 400g tagliatelle

following pack instructions. Drain the

pasta, reserving a cup of pasta water.

Tip the pasta onto the sausage sauce

and stir to coat, adding a little extra

water if it looks dry.

Sprinkle with a little grated

Parmesan and chopped parsley.

Recipe from Good Food magazine, May 2012


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