This is one of the other half’s favourite meals, because it appeals to his sweet tooth and love of Christmas I think! The ingredients themselves are very festive – little cocktail sausages (not wrapped in bacon, unfortunately) and sweet dried cranberries do make you think of Christmas dinner.
I am sure that children would wolf this dish down, and perhaps if you stirred in some spinach you could up the health factor.
If you’re not a fan of sweet food this probably isn’t for you; although if you left out the quince paste and instead stirred in half a tin of anchovies with the onion, you could make a seriously savoury version which I think would be delicious too. If you did this, it would need some fresh chopped parsley stirred in to lift it.
This dish is ready in 30 minutes and will serve 4.
Sausage and Cranberry Spaghetti
30 raw cocktail sausages
150g dried cranberries
130g quince paste
400g dried spaghetti
Grated parmesan, to serve
1. Preheat the oven to 200 degrees and cook the cocktail sausages for 20 minutes, until crisp and golden.
2. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
3. In a saute pan, melt the butter over a medium heat and add the chopped onion. Cook for 3 minutes, then add the cooked sausages and cranberries. Add the quince paste and 50ml water, stir and simmer until the quince paste has dissolved. Season with salt and pepper.
4. When the spaghetti is cooked, drain and stir in the sauce. Serve topped with plenty of grated parmesan.