Pasta with duck sausage and Brussels sprouts

This interesting plate of pasta is truly satisfying and perfect for this time of year. Sean Gravina uses duck mince and Brussels sprouts for a festive plate of pasta sure to impress your guests. 

Pasta with duck sausage and Brussels sprouts

Serves 6

Ingredients

  • 600g Galletti De Cecco
  • 450g duck legs, diced and minced
  • 115g pork fat, diced and minced
  • Salt and pepper
  • ¼ cup red wine
  • 3 large garlic cloves, 1 minced, 2 thinly sliced
  • Freshly grated nutmeg
  • 3 tbsp olive oil
  • 1 onion, diced
  • 10 fresh sage leaves, thinly sliced
  • ½ cup Marsala or sherry
  • 2 cups Brussles sprouts (about 16 sprouts), shaved (ideally on a mandolin)
  • ¾ cup chicken stock
  • Parmigiano for grating

Method

  1. Ask you butcher to process the duck and pork fat for you through a mincer twice.
  2. Place the meat in a stand mixer together with the salt, minced garlic and a pinch of nutmeg.
  3. Fit the paddle attachment and mix on low until all the ingredients are all incorporated
  4. Place the mix in a bowl and cover with cling film. Place in the fridge for at least 2 hours.
  5. When ready to prepare the dish remove the bowl from the fridge and bring to room temperature
  6. Fill a large pot with water and bring to the boil. Salt it liberally.
  7. Heat a wide sauté pan, add some olive oil and once the oil is very hot add the sausage mix and cook, breaking it up with a wooden spoon until browned, about 7 mins.
  8. Add onions and sliced garlic and cook until soft.
  9. Add the sage and Marsala and use the wooden spoon to remove the sticky bits at the bottom. Cook until the Marsala almost evaporates.
  10. Add the Brussels sprouts and season.
  11. Stir in ½ cup of the stock and cover with a lid and cook until sprouts are softened about 4-5mins, adding more stock if needed.
  12. Cook the pasta until al dente, drain the pasta and add the sauce together with some of the pasta water.
  13. Toss then grate some Parmigiano and toss some more, adding some more liquid to keep if the mixture looks dry.
  14. Serve in a bowl with freshly ground pepper.

This recipe first appeared on Gourmet Today TV, aired on TVM on 4 December, 2015. 

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