Sausage, fennel and chilli courgetti

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Sausage, fennel and chilli courgetti
Sausage, fennel and chilli courgetti
Servings:Serves 2
Calories per serving:383
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd October 2015
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Courgetti is courgettes cut into spaghetti style ribbons with a spiralizer or julienne peeler, perfect as a gluten free and low carbohydrate alternative to wheat spaghetti. This recipe is allergy free.

Recipe created by Natural Chef, Ceri Jones and reproduced on Cookipedia by courtesy of debbie&andrew's sausages.

Ingredients

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Method

  1. Heat the olive oil in a large frying pan. Add the garlic, chilli flakes, and fennel seeds and fry for 30 seconds before adding the raw chopped sausage.
  2. Cook till the mixture starts to brown.
  3. Next add the diced courgette cores along with the tomatoes and cook over a medium heat until the sausages are cooked through, approximately a further 7-8 minutes
  4. When the sausages are cooked add the julienned courgette and stir through the sauce. Let the courgettes warm in the sauce for 2-3 minutes until softened.
  5. Plate up and dress with fresh rocket, a good dose of black pepper and a shaving of Parmesan cheese.

Serving suggestions

Plate up and dress with fresh rocket, a good dose of black pepper and a shaving of Parmesan cheese.

Chef's notes

You can use a julienne peeler or spiralizer to create your courgette spaghetti. If you have neither, use a standard peeler to create wider ribbons of courgette instead. Depending on your method there may or may not be any courgette cores for the sauce.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.



This recipe originated from the recipe section of debbieandandrew.co.uk

Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.

Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.