Italian Sausage Soup

My sister-in-law Kim passed this recipe on to me after she made it for her family and it disappeared in an instant! Once I tried it I wasn't surprised – it is amazing and the perfect mid-week meal. The original recipe was for a slow-cooker but I've adapted this one to make it on the stove top. You can make it either way – just whatever is most convenient for you. I've changed the original recipe a little bit just to make more broth as the pasta absorbs a lot and I can promise you, you will want plenty of this soup! A delicious slightly spicy broth, with juicy sausage meatballs, pasta and spinach – it really is a complete meal in a bowl that your family will thank you for and perfect after a long day Christmas shopping!

For the Meatballs:

1lb sausages of your choice (mild Italian work well but use what you can get)

50g/ ½ cup dried bread crumbs

15g/ ¼ cup Parmesan cheese, grated

60ml/ ¼ cup milk

1 large egg

½ tsp Italian seasoning

small pinch of salt

Freshly ground black pepper

For the Soup:

2 litres/ 8 cups good quality chicken stock/broth

2 tbsp tomato puree/paste

1 fat clove of garlic, crushed

¼ – ½ tsp chilli flakes (optional)

85g/ ¾ cup small pasta shapes (I like Ditalini the best but use your favourite)

3 large handfuls of baby spinach leaves (if you prefer you can add more)

To serve:

Parmesan cheese, grated

Pre-heat the oven to 350F/ 180C and line a baking tray with tin foil (aluminium).

Start by making the meatballs by removing the sausage meat from the casing. Put into a bowl along with the rest of the meatball ingredients. Mix well so that everything is well combined then shape into small meatballs. I use my smallest ice cream scoop for this which makes it even quicker and easier to do and means that they are all the same size. Using my ice cream scoop I usually get 35-40 meatballs so aim for that. Bake the meatballs in the oven for 20 minutes until just browned.

While the meatballs are baking make the broth by combining the chicken stock, tomato puree, garlic and chilli flakes in a large pan. Bring to a boil then add the meatballs and cook at a gentle simmer for 10-15 minutes. Increase the heat a little so that it is boiling again and add the pasta. Cook for roughly 10 minutes or according to the time indicated on the packet of pasta, stirring from time to time. As soon as the pasta is ready remove the soup from the heat then add the spinach. Stir well then cover with a lid and leave to sit for 5 minutes to allow the pasta to swell a little more, the spinach to wilt and all the flavours to mingle and become even more delicious!

When ready to serve ladle into bowls and finish with a good sprinkling of parmesan.

*If you would rather make this in a slow-cooker make the meatballs as above then put the stock, tomato puree, garlic and chilli flakes into the slow-cooker/ crock-pot and then add the meatballs once they have been browned in the oven, and cook on low for 5-6 hours. Add the pasta and cook for a further 30 minutes. Once it is tender add the spinach and stir until it has wilted. Serve as above.

Ultimate Sticky Sausage Rolls with Onions

Nothing says Bonfire Night food like some deliciously sticky and sizzling sausages! These sausages are wrapped in bacon then finished off with a wonderfully sweet and sticky honey sauce. Topped off with some onions these sausage rolls will be a hit and perfect for eating while standing around a bonfire watching the fireworks. Just don't forget the napkins!

Serves 4 {easily doubled or tripled for a crowd}

4 good quality sausages of your choice

4 rashers of streaky bacon

60ml honey

2 tbsp maple syrup

1 tbsp soy sauce (low sodium)

2 tsp mustard (I like Honey Dijon but use your favourite)

few shakes of Worcestershire sauce

1 tbsp olive oil

1 large red onion

salt & pepper

To serve:

Sausage rolls/buns

Preheat the oven to 400F/ 200C.

Line a baking tray with tin/aluminium foil then wrap a piece of bacon around each sausage, stretching the bacon slightly if needed. Put onto the lined baking tray then repeat with the remaining sausages. Cook in the oven for 40 minutes.

While the sausages are cooking mix together the honey, maple syrup, soy, mustard and Worcestershire sauce. Stir well so that its properly mixed together then set aside.

Heat the oil in a frying pan then slice the onion into medium-thick slices. Add to the frying pan and cook over a medium heat until the edges are just tinged golden brown. Season with some salt and pepper then turn the heat to low and continue to cook until softened.

When the sausages have had 40 minutes remove them from the oven then pour over the honey sauce, coating them evenly. Pop back into the oven for no more than 10 minutes until they are fully cooked through, golden brown and deliciously sticky!

Cut some sausage rolls/buns down the middle then pop a sausage in each one. Spoon over some of the marinade from the baking tray then top with the onions and serve with plenty of napkins!