Ingredients
500g pork sausages
375g brown portabella mushrooms sliced into large pieces
3 cloves garlic finely chopped
3 shallots finely chopped
10 large fresh sage leaves
50g unsalted butter
1 tbs olive oil
1/2 Cup Parmesan Cheese for serving
Salt & Pepper To Taste
Method
Cut skin off sausages then break off 2cm and roll into a ball, repeat to the rest of sausages
Cook pasta as per package directions. Making sure it's al dente.
Add olive oil to large pan on medium heat and add your meatballs and cook until slightly browned. Remove meatballs from pan.
Add mushrooms, garlic, shallots to the same pan and cook until tender and browned about 5-6 minutes.
Add the meatballs back to the pan and stir through and cook for 5-7min
Melt butter in a small pot/pan on medium heat and then add sage leaves and cook until crispy but watch them carefully as the sage leaves can quickly start to burn to much
Serve with a couple of sage leaves and pour over melted sage butter with parmesan cheese and season with cracked pepper.