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Sausage, sage and sprout pasta

Sausage, sage and sprout pasta


This is a great way to enjoy the last of the seasonal sprouts, with British bangers

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    3014kj 720kcal
  • Fat
    High 50%
  • Saturates
    High 69%
  • Sugar
    Low 7%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 70g


  • 300g Co-op fusilli pasta
  • 200g Co-op peeled Brussels sprouts, finely shredded
  • 454g pack Co-op British Butcher’s Choice pork sausages
  • 3 tsp Co-op olive oil
  • 2 garlic cloves, sliced
  • 1 tbsp chopped sage or 2 tsp dried
  • 150ml Co-op reduced fat crème fraîche
  • 1 tbsp Co-op wholegrain mustard
  • 35g Co-op Parmigiano Reggiano, grated


  1. Cook the pasta according to the pack instructions, adding the sprouts for the final 2 mins of cooking
  2. Meanwhile, squeeze the sausagemeat out of the skins and shape into small, rough balls
  3. Heat 2 tsp of the oil in a nonstick pan and fry the sausage balls for 5-6 mins, until cooked through and starting to crisp
  4. Tip onto a plate
  5. Add the rest of the olive oil to the pan and cook the garlic and sage gently for 2-3 mins. Stir in half the crème fraîche and the mustard
  6. Use a jug to scoop 150ml of water from the pasta pan and add to the crème fraîche mixture#
  7. Simmer for 3 mins, stirring constantly, then turn off the heat and stir in the remaining crème fraîche with the grated cheese
  8. When the pasta and sprouts are cooked, drain, then add to the sauce, along with the cooked sausage balls
  9. Toss everything together then serve