These Spicy Pork Sausages are made from a blend of coarse pork and aromatic herbs & spices. What’s more, they’re infused with robust flavours.
After expanding on our farm-style South African Boerewors, we turned our sites on conquering the continent. Born out of that, was a range of speciality sausages inspired by European favourites and African flavours. Our new product line happened to include our pack of four Spicy Pork Sausages.
We’ve taken the porky and turned it on its head. With 70% pure pork, maize and a blend of spices, this sausage will deliver a slight kick. This is great in anything from stir-fry, cocktail sausage rolls and our favourite Spicy Pork Pasta.
To serve four, you will need:
1 red onion, sliced into rings
half a punnet of baby mushrooms
1 packet of four Spicy Pork Sausages
300g of penne
1 tin of chopped tomatoes
100g (just over half) Philadelphia Plain
1 teaspoon paprika
1 teaspoon oregano
salt and pepper to season
Start by getting your water boiling for the pasta, while you chop up your sausages into bite sized pieces. Slice the onions and halve the baby mushrooms – you want them kind of chunky.
Once you’re done with that, the water should be ready. Add the pasta (following the cooking instructions) and let it boil, while you fry up your onions with a bit of salt, until soft. Next, add the sausages and fry them up for around ten minutes or until cooked through before adding the mushrooms in.
Once they’re brown, add the cream cheese and let it melt, before adding the chopped tomatoes, spices and herbs. Let it simmer and thicken for around 5 minutes. Then add the pasta in and simmer for another couple of minutes, just to allow the flavour to blend together.
Dust with parmesan and serve.
Spicy Pork Sausages