Sausage Polpetti Spaghetti (Sausage meatballs and spaghetti for want of a boring title) is really one of the easiest meals to cook, the yummiest to taste and the messiest to eat! It’s a great meal for the kids and adults in the house alike and they are a big midweek favourite in our house because they are so quick and easy to prepare and cook when you have so many other things to do.
Some like to use plain pork or beef sausages but I prefer flavoured gourmet sausages, all of the major supermarkets have their own range and among others I find that Parmesan and Panchetta, Pork and Apple and Pork and Caramelised Onion work best in this recipe but it’s entirely up to you! Chorizo sausage also adds a certain pep to the dish, as well as my best friend in a bottle, Liquid Smoke. Basil adds to the aroma and I always have at least 1 plant on my windowsill, you pay a couple of pound for your first plant, then keep it trimmed and watered and it will keep you in fresh basil for an absolute age. More in my Herb Garden piece later.
Don’t worry about cheating when it comes to the sauce either, I can and sometimes so make my own as with my Quick Tomato Sauce, but 9 times out of 10 when cooking a spaghetti sauce meal I use a good old jar of Dolmio, it has no artificial colours, flavours or preservatives and when something ain’t broke why replace it? Making your own sauce is time consuming and sometimes, quite frankly, not as nice… Anyway, there are plenty of varieties out there, Dolmio is my sauce of choice but you may have another, or you might prefer to use your own, not a problem!
There are so many recipes for Sausage Meatballs out there, but this one is mine… it serves 3-4 so go ahead and give it a try why dontchya?
- Pack of 6-8 sausages (whatever flavour you wish)
- 1 stick celery
- 150g chopped Chorizo sausage (you can use spicy but I use sweet and smoky)
- 1 clove garlic
- Handful fresh basil leaves
- Jar of tomato sauce or your own batch ready made
- 1 teaspoon Liquid Smoke
- 1 tablespoon olive oil
- 3-4 servings of spaghetti
- Freshly grated parmesan cheese to serve
- Firstly get a pan of salted water on the go for your spaghetti to cook while you are sorting our your meatballs – don’t skimp on the salt, for years I only sprinkled salt in the pan until I realised that a decent pinch of sea salt made the pasta taste all the better.
- Warm the oil in a decent sized deep non stick frying pan and then take your sausages and with a sharp knife, slice down the length of the sausage, only a shallow cut, in order to be able to peel of the skin, which you then discard.
- Cut each sausage into 5 pieces and with wet hands, roll each piece into a ball, don’t worry if you use pork and apple and a few bits of apple fall out.
- Dice the celery and Chorizo (if whole) and pop into a bowl on one side, then chop the garlic finely and place into another bowl with the basil leaves, which you need to tear or chop into smaller pieces.
- Pop the little balls of sausage into the pan to begin to fry on a medium high heat for about 8 minutes, shaking the pan every couple of minutes to allow the heat to distribute throughout nice and evenly.
- When the sausages are beginning to brown nicely, then add the chopped celery, Chorizo and the Liquid Smoke and stir.
- After a couple of minutes, you will see that the juices in the pan are turning red, this is from the Chorizo, this is also when you add your garlic and basil to prevent them burning and turning bitter.
- Another couple of minutes later and you now need to turn your heat right down to medium low and add your sauce, stirring it in and leaving it to heat through.
- While the sauce is finishing off the main dish, sort out your spaghetti which should now be cooked through, when draining, try and keep an eggcup full of the starchy water from the pasta to help prevent the pasta from sticking together, and making it easier to mix with the sauce.
- Pour everything from the meatball pan into the spaghetti pan – or vice versa if you prefer – stirring until everything is nicely mixed together.
- Grate plenty of parmesan cheese (I use Italian Pecorino Romano which is nice and nutty and not overly strong) over the top of the dish and serve along with crusty bread and a salad.