Macaroni cheese with barbecue in it. That is the whole idea and it does not need defending. Whole sausages, not sliced. Sliced sausage gives you rubber discs in a good sauce, and you lose the snap of the skin, which is the best part of a sausage.
Rub on the skins before they hit the pan so it toasts. That is the difference between smoky and just sweet.
30 mins. Serves 4.
Ingredients
- 350g Macaroni
- 6 Thick coarse pork butcher's sausages, whole
- 300g Pulled pork, leftover or shop bought
- 2 dessertspoons Plateit Old Red Rub
- 150ml Barbecue sauce
- 200ml Cream
- 150g Cheddar, grated
- 2 Spring onions, sliced
- Oil, salt
Method
- Macaroni on, two minutes short of the packet.
- Sausages rolled in the Plateit Old Red Rub. Into a hot oven-proof skillet whole, turning, until the skins blister and split and go dark. Out onto a plate. They finish later.
- Pulled pork into the same pan, break it up, let it catch on the base.
- Barbecue sauce and cream in, scrape the pan, simmer 3 mins until it coats a spoon.
- Drained macaroni through it. Cheddar over the top.
- Sausages laid whole across the top, pressed in half way.
- Under a hot grill until the cheese browns and blisters and the sausages glaze.
- Spring onion over. Eat it out of the pan.
Do this: Buy proper coarse butcher's sausages with a real skin. Supermarket frankfurters will dissolve into this and taste of nothing.
