Sausage spaghetti

    1 hour

    I use this recipe when i have bought a lot of sausages and need variations of main meals using sausages.

    Queensland, Australia
    3 people made this

    Serves: 5 

    • 500g of beef sausages
    • oil for frying
    • 1 large onion
    • 1 jar (500ml) of pasta sauce
    • oregano (fresh or paste) add to your liking
    • 250ml of chicken stock
    • half packet of fettuccine pasta
    • salt and pepper
    • for the white sauce
    • 2 tablespoons corn flour
    • 500ml milk
    • 125g grated cheese (more or less to taste)
    • salt and pepper

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Heat oil in deep frypan, add sausages and brown. Remove sausages from pan and start to sautee onions. Cut sausages into 2 cm thick pieces return to pan. Cook a further 5 minutes on medium, stirring often.
    2. Empty pasta sauce and chicken stock into pan with sausages and onion, adding oregano, salt and pepper to taste.
    3. Mix ingredients until they start to boil. Return to a light simmer for half an hour, stirring often. If sauce starts to thicken too much add a little water. The sauce should be the same thickness as traditional spaghetti sauce.
    4. Add pasta to boiling salted water and cook to packet directions.
    5. To make white sauce, pour 500ml milk into a saucepan. Bring to light boil. Mix cornflour and a bit of water to make thick paste, pour into to milk and stir until you have a thick pouring sauce.
    6. Add cheese and blend in until lump free. Add salt and pepper to taste.
    7. To assemble place pasta on plate, then add sausage mix on top of pasta, finish with the white sauce.

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    Reviews in English (2)


    I never thought i would find a new way to have sausages and guess what i still havnt. NOT IMPRESSED everything but the cheese sauce worked perfectly. Im not sure if its somthing i did or wrong proportions on the ingredients but the sauce came out tasting bland and despite constantly sitring it i got lumps that would rival Pamela Andersons Breasts.  -  20 Aug 2010


    Myself and my family loved this.....although,i didn't add the chicken stock..thought it might make the sauce too watery.......Was tasty though and now a family favourite!  -  23 May 2011  (Review from Allrecipes UK & Ireland)