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PREP 30 minutes
TOTAL 40 minutes
Serves
US | METRIC

INGREDIENTS

  • 4 Pork & Apple Sausages
  • 50 g Dried Porcini Mushrooms
  • 250 g Linguine/Spaghetti
  • 80 g Sublime Truffle, Parmesan & Black Pepper Butter
  • 2 Clarence Court Egg yolks
  • 2 Finely Sliced Garlic Cloves
  • 15 ml Truffle Oil
  • 1 tbsp Finely Chopped Oregano (Fresh/Dried)
  • 1 Small Bunch of Fresh Parsley
  • Salt and Pepper to taste
Pork & Apple Sausage and Porcini Mushroom Linguine, with a Sublime Truffle & Parmesan Butter Sauce, Topped With a Clarence Court Yolk

Pork & Apple Sausage and Porcini Mushroom Linguine, with a Sublime Truffle & Parmesan Butter Sauce, Topped With a Clarence Court Yolk

  1. Pre heat oven to recommended temperature on sausage packet
  2. Remove the sausage meat from the skins and break it up into equal bite size chuncks
  3. Cook in the oven until lightly golden on the outside. Remove from oven and set aside until later.
  4. In a pan of boiling salted water, cook the linguine for 2 minutes under the recommended cooking time on the packet.
  5. Drain, evenly cover in olive oil and set aside until later.
  6. Hydrate the mushrooms as per packet guidelines, drain any excess water and set to one side.
  7. Separate the yolks from the white and leave on a small plate until needed.
  8. On a medium heat, add a glug of olive oil to a pan and add the garlic, cook for 1 minute until soft
  9. Add the sausage meat and the mushrooms and toss through well, cook for 4-6 minutes, tossing regularly
  10. Add the butter to the pan and allow to melt for a minute tossing regularly
  11. Add the pasta and salt and pepper, and toss through well until all ingredients are mixed through. Cook for another minute.
  12. Add the oregano and truffle oil, toss through and serve.
  13. Top with the egg yolk, a scattering of fresh parsley and a drizzle of truffle oil.
Pork & Apple Sausage and Porcini Mushroom Linguine, with a Sublime Truffle & Parmesan Butter Sauce, Topped With a Clarence Court Yolk

Pork & Apple Sausage and Porcini Mushroom Linguine, with a Sublime Truffle & Parmesan Butter Sauce, Topped With a Clarence Court Yolk

PREP 30 minutes
TOTAL 40 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 4 Pork & Apple Sausages
  • 50 g Dried Porcini Mushrooms
  • 250 g Linguine/Spaghetti
  • 80 g Sublime Truffle, Parmesan & Black Pepper Butter
  • 2 Clarence Court Egg yolks
  • 2 Finely Sliced Garlic Cloves
  • 15 ml Truffle Oil
  • 1 tbsp Finely Chopped Oregano (Fresh/Dried)
  • 1 Small Bunch of Fresh Parsley
  • Salt and Pepper to taste
  1. Pre heat oven to recommended temperature on sausage packet
  2. Remove the sausage meat from the skins and break it up into equal bite size chuncks
  3. Cook in the oven until lightly golden on the outside. Remove from oven and set aside until later.
  4. In a pan of boiling salted water, cook the linguine for 2 minutes under the recommended cooking time on the packet.
  5. Drain, evenly cover in olive oil and set aside until later.
  6. Hydrate the mushrooms as per packet guidelines, drain any excess water and set to one side.
  7. Separate the yolks from the white and leave on a small plate until needed.
  8. On a medium heat, add a glug of olive oil to a pan and add the garlic, cook for 1 minute until soft
  9. Add the sausage meat and the mushrooms and toss through well, cook for 4-6 minutes, tossing regularly
  10. Add the butter to the pan and allow to melt for a minute tossing regularly
  11. Add the pasta and salt and pepper, and toss through well until all ingredients are mixed through. Cook for another minute.
  12. Add the oregano and truffle oil, toss through and serve.
  13. Top with the egg yolk, a scattering of fresh parsley and a drizzle of truffle oil.
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