Porky Pasta with Pickled Nuts

INGREDIENTS

INSTRUCTIONS

1 In a bowl mix the sausagemeat, sage, 1/4 chopped red onion and season.
Brush the inside of a small cooking ring with water and fill with some of
the sausagemeat mixture to make a 'burger'. Repeat with the remaining
mixture.
2 Heat 1 tbsp olive oil in a frying pan. Add the burgers and cook for about
6-8 minutes on each side, or until browned and cooked through.
3 Heat 1 tbsp olive oil in a small pan. Add 1/4 chopped red onion and cook
gently for a few minutes until softened. Chop 1 courgette and add to the
pan with the tomatoes.
4 Season and simmer for 5-8 minutes, or until tender. Add the double cream
and chopped mixed herbs and season.
5 Chop 3 walnuts and place in a bowl. Coarsely grate the remaining
courgettes and add to the walnuts with the remaining onion. Mix and season.
6 Whisk together 1 tbsp vinegar from the pickled walnuts, a pinch of caster
sugar, a pinch of mustard powder and 3 tbsp olive oil. Pour the dressing
over the vegetables and toss to coat. Cook the lasagne sheets according to
the packet instructions. Then drain.
7 Fill a deep pan one third full with vegetable oil and heat. Add the whole
sage leaves and deep fry until crisp. Drain on kitchen paper.
8 Pour a little of the sauce into the centre of a plate, arrange a sheet of
lasagne on top and add a burger.
9 Repeat the layers and finish with a sheet of lasagne. Garnish with the
deep fried sage leaves and remaining walnuts. Serve the courgette and onion
salad in a small bowl.
Converted by MC_Buster.
Per serving: 331 Calories (kcal); 34g Total Fat; (90% calories from fat);
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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