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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Proper Blokes Sausage Fusilli

As you know I have decided to be vegan along with my daughter. Belle has been wonderful about it and never complains about missing meat. I do tend to make something meaty for her every once in a while though. We are all very surprised at how wonderfully delicious all these vegan recipes have been. I have heard others complain about some recipes they have tried but thank goodness I bought the "Vegan Planet" by Robin Robertson. An absolute must for every cook, vegan or not.

Well Sean was home for the Thanksgiving weekend and although he loves all the vegan food, I know he is missing some home cooked meat dishes since he is in residence now. It was holiday Monday, no stores open so I took a look at what we had in the fridge, freezer and pantry. All I had left in the meat department was sausages. Then I remembered reading one of Jamie Oliver’s recipes for  a "Proper blokes sausage fusilli" and thought he might really like that. I also made a White Bean Cassoulet for Hayley (her favourite) and I. Turns out everyone loved the cassoulet too.

Proper Blokes Sausage Fusilli
adapted from Jamie Oliver’s "Cook with Jamie"

3 tsp fennel seeds
2 tsp red chilli flakes
2 tbsp olive oil
2 hot Italian sausages * I used about one pound of sausage total
2 Chorizo sausages    * so feel free to use whatever kind you like
1 tbsp dried oregano
1 cup dry white wine
1 tbsp organic lemon juice
1 lb fusilli
sea salt and freshly ground black pepper
2 tbsp butter
1/2 cup fresh Italian parsley, chopped
Parmesan cheese for garnish

  1. Place the fennel seeds and chilli in a mortar and pestle, and crush the seeds.
  2. Remove the meat from the sausages into a bowl and break it up.
  3. Heat the olive oil in a large skillet over medium heat, add the sausages and continue to break them apart.
  4. Add the fennel seeds and chilli, continue to cook for 10-15 minutes, until the meat starts to caramelize.
  5. Add the oregano and wine and allow it to reduce by half. Start the salted water for your pasta.
  6. Add the lemon juice.
  7. Turn the heat down low on the meat.
  8. Cook the pasta as per the package direction for al dente.
  9. Reserve about 1/2 cup of the pasta water and then drain the pasta.
  10. Put the pasta in a large bowl, add the butter and then add meat and mix to coat the pasta.
  11. Add some of the reserved pasta water if needed to really coat the pasta.
  12. Adjust the seasoning with salt and pepper
  13. Add the parsley and toss to mix.
  14. Serve with the Parmesan cheese on the side

Proper blokes sausage fusilli

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