It’s in the Mob hall of fame for a reason. Spicy, creamy and ridiculously good tossed through pasta, and now you’ve got a batch of it for the week or to stash in the freezer.
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Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
Shallot
Garlic
Pork Sausage
Unsalted Butter
Gochujang
Single Cream
Parmesan
Honey
Lime
Olive Oil
Salt
Black Pepper
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
Shallot
Garlic
Pork Sausage
Unsalted Butter
Gochujang
Single Cream
Parmesan
Honey
Lime
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop shallot and garlic. Remove the sausages from their casings.
Step 2.
Heat a drizzle of olive oil in a large frying pan set over a medium heat. Crumble in the sausage meat and fry until well browned and caramelised, you want proper colour here for max flavour so be patient. Add a splash of water to deglaze the pan, scraping up all those tasty brown bits. Tip the sausage out onto a plate and set aside.
Step 3.
Return the pan to a medium heat and add the butter. Once melted, add the chopped shallots and garlic. Cook for a few mins until softened and fragrant.
Step 4.
Grate the Parmesan and juice the lime. Add the gochujang, single cream, honey and lime juice to the pan. Stir in the Parmesan and let it melt into the sauce.
Step 5.
Tip the sausage back into the pan and stir to combine. Let it bubble gently for 10 mins until thick and glossy. Season to taste with salt and black pepper.
Step 6.
Leave the sauce to cool and then box up in containers. The sauce will keep in the fridge for 3-4 days and in the freezer for 3 months (you can reheat straight in the pan from frozen).
Hungry now? Toss it through some pasta for a speedy, spicy dinner.
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