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February 2019
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Best value MAPS of FRANCE, and keeping the children amused

Cooking and Living in France – Wild Boar Sausage, mushroom and kalette pasta

Living in France

By Caroline Barty

Serves: 4 – Time: 35 min

This is pretty much the perfect midweek supper dish.

Quick, easy and immensely comforting. I make this with the delicious seasonal wild boar and garlic sausages but choose your favourite banger-the best quality you can afford please. Chestnut flour pasta is a current obsession-it has a bite and nuttiness which is perfect for this dish. This variety is ordered from


•    200g kalettes, trimmed

•    2 tablespoons extra-virgin olive oil

•    2 echalion shallots, peeled and finely chopped

•    6 large sausages, see intro

•    170g button chestnut mushrooms, brushed clean

•    200g dried penne pasta (see intro)

•    2 teaspoons Dijon mustard

•    150ml chicken stock

•    1 tablespoon finely chopped sage leaves

•    100ml double cream


1.     Blanch the kalettes in lightly salted boiling water for 2 minutes then drain well and set aside. Fill the saucepan with salted water and bring to the boil for the pasta later.

2.     Heat the oil in a large frying pan or sauté pan and add the shallots. Stir over a low heat for 8-10 minutes until soft. Remove the skins from the sausages and tear the sausage meat into chunks. Add the chunks to the frying pan and turn the heat up a little. Fry, stirring regularly to brown the sausage pieces evenly, for about 10 minutes until the sausage meat is golden brown and almost cooked through. Stir in the mushrooms and cook for 4-5 minutes.

3.     At this point start to cook your pasta according to the packet instructions. Stir the mustard, stock and sage into the sausage pan and bring to a simmer. Stir in the cream and kalettes and simmer for 3-4 minutes.

4.     Drain the pasta when it is cooked and tip into the frying pan. Stir a couple of times and serve immediately.

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