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    Pork, Apricot and Lovage Sausages with Pasta Salad

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    Pork, Apricot and Lovage Sausages with Pasta Salad

    Try pork, apricot and lovage sausages, the latest addition to our speciality range, which are available in all branches.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 x 400g packs Waitrose Pork, Apricot and Fresh Lovage Sausages
    • The pasta salad:
    • 100g Waitrose Semi-Dried Apricots, thinly sliced
    • 2 tbsp finely shredded fresh mint leaves
    • 6 tbsp Waitrose Natural Fat Free Bio Yogurt
    • 1 tbsp wholegrain mustard
    • Juice of ½ orange
    • 1 tbsp olive oil
    • Salt
    • Freshly ground black pepper
    • 250g pasta shapes, eg penne or farfalle
    • 150g pack Waitrose Trimmed Sugar Snap Peas, diagonally sliced
    • 2 sticks celery


    1. Preheat the grill to high. Arrange the sausages on a grill rack and cook for about 12-15 minutes until thoroughly cooked, turning 2 or 3 times to ensure even browning on all sides.
    2. In a bowl large enough to hold the cooked pasta, mix together the remaining ingredients except the pasta, sugar snap peas, celery and pine nuts.
    3. Meanwhile, cook the pasta according to pack instructions. Add the sugar snap peas 1-2 minutes before the end of the cooking time. Drain the pasta and peas in a colander and refresh under cold running water. Drain well.
    4. Add the pasta and sugar snap peas to the bowl and carefully mix to coat the pasta. Scatter with the shredded celery and toasted pine nuts. Serve 2 or 3 sausages per person with a portion of warm pasta salad.

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