Sticky braised pork sausages with herb pappardelle

Sticky braised pork sausages with herb pappardelle.
Sticky braised pork sausages with herb pappardelle. Photo: Jeremy Simons

Get more bangers for your buck with this hearty pasta perfect for midweek meals.


1 tbsp olive oil

2 red onions, cut into wedges 

600g thick Italian pork sausages

100g quince paste

1 tbsp Dijon mustard 

1 cup chicken stock 

2 tbsp lemon juice

400g fresh herb pappardelle pasta

1/4 cup curly parsley, chopped

1 tsp crushed pink peppercorns


1. Heat oil in a large deep-sided frying pan over medium heat. Add the onion and sausages and cook, turning occasionally, until the onions start to soften and the sausages are just golden. 

2. Add the quince paste, mustard, stock and lemon juice to the pan, stirring to combine. Reduce the heat to low, and simmer, turning occasionally, for 15 minutes, or until the sausages are glossy and golden.

3. Meanwhile, cook the pasta in salted boiling water according to packet directions, then drain. Serve the pasta with sausages, parsley and peppercorns.