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Puszta sausage with croissant pasta

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Ingredients for 4 servings:

  • 500 g pasta shells
  • 4 sausages (100 g each)
  • 4 tsp spice mix (Puszta dust for chicken)
  • 1 small can of sauce (Original Hungarian Sauce 400 ml)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the pasta in well-salted water until al dente, then drain. Meanwhile, fry the sausages in a pan. Heat the Hungarian sauce. Place the sausages on warmed plates, slice lengthwise, and season with the spice mix. Add the pasta and pour the Hungarian sauce over everything. Plate up and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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