For the joy of the lovers of quality pork

Let's participate to the party for one of the most traditional english food: a classic in the english breakfast, very tasty for lunch accompanied by the most classic mash potatoes and what about bangers on the barbecue? Just delicious!
 
From the 1st to the 7th of November it was Bangers week and all their variants and ways to cook them were welcome to commemorate this clever and versatile food. Look at what they invented here:  a bangers and mash sculpture competition!

I couldn't miss to join the party also with an italian dish and I made one of my favorite recipe for the cold season: pasta with mushroom, sausage and cream. I used some spaghetti, but this sauce has to be amazing also with some more consistent pasta like the Mafaldine.

Here the ingredient for 4 people:

- 150-200 gr organic pork sausages

- 350 gr of spaghetti Pastificio dei Campi

- 250 gr of mushrooms 170ml single cream

- 2-3 garlic cloves

- a bit of butter

- fresh parsley and some rosemary

- a glass of white wine
 

Cook some garlic cloves in some butter and when they get goldish, add the mushrooms in slices, the rosemary, same salt and pepper, and parsley. Let it cook and when dry add the white wine.

Open the sausages long the side and take off the skin. Divide them in little pieces and add them to the pan. Let it cook with some more salt and pepper.
In the meantime cook the pasta and when everything is almost ready, add the cream to the pan and let it get thick.
Drain the pasta, keep some water in a side just in case the sauce is too thick for the quantity of pasta and toss the spaghetti with the sauce in the pan.  
When ready serve with Parmesan or Pecorino cheese if you like and a bit of fresh parsley!

I have to admit the taste of the english organic bangers here in England it's really good, so let's enjoy them!

PS. But do you know why the sausages are called also bangers? Because during WWII the sausages contained a lot of water and would explode in the pan (as seen here).

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