Ingredients

Method

• 1 T olive oil
• 400 g Woolworths duck sausages, casings removed
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup cream
• 1⁄2 cup chicken stock
• sea salt and freshly ground black pepper, to taste
• 100 g butter
• 8–10 fresh sage leaves
• 250 g lasagne sheets, cooked al dente
• Parmesan, grated, to garnish

Method

Ingredients

1. Heat olive oil in a pan over a medium heat. Add the sausage meat, breaking it into small chunks as it browns. Once the sausage is cooked through, remove from the pan and set aside.

2. In the same pan, sauté the garlic and onion until soft and fragrant. Add the cream and stock, stirring to combine. Simmer for 5–7 minutes, until slightly thickened. Season and return the sausage to the sauce, mixing well to coat.

3. Melt the butter in a separate pan over a medium heat until golden brown and nutty. Add the sage leaves and fry until crisp, then remove from the pan and drain on kitchen paper.

4. Arrange the cooked pasta sheets on plates or a serving platter. Spoon the sauce alongside the pasta, then drizzle with the burnt butter. Top with the crispy sage leaves and Parmesan. Serve immediately.

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Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Jones