Those lucky enough to have feasted on one of those sausage rolls by butcher Ginger Pig will know, without ambiguity, that its sausages are simply a world apart from other salsiccia (sausage) specimens. Why? Well, it’s a secret - and why spoil such a good thing?
Incredibly, unapologetically meaty, the sausages we’ve used from Ginger Pig to prepare this dish are hand-made by their expert butchers. And what they will tell us is that a great sausage demands just the right amount of fat and freshest of ingredients. As it happens, this same thinking happens to be shared by Carmelo, our head chef, and his team, particularly in their preparation of Sardinia’s most famous culinary invention: sausage ragù alla Campidanese.
Indeed, in Sardinia, an Italian island of the Mediterranean, you can ask any passerby - albeit in Sardu, the local language - what the secret to the island’s special ragù is. Invariably, should you understand the vernacular, they will tell you that the perfect ragù alla Campidanese (named after the island’s Campidano region) relies not on elaborate preparation but the use of as few ingredients as possible. Each, however, must be exquisite. And it’s this stripped-back list of ingredients that makes this dish so special.
Whilst the secrets of Ginger Pig’s iconic salsiccia will remain so, we can reveal that we cook the sausage meat with a simple combination of the very best tomatoes, fennel seeds, onion and seasoning. And that’s it. But don’t let the simplicity of its preparation belie its exceptionally meaty flavour. We serve with giant conchiglioni (shells), which invite every last morsel of sausage meat ragù to come within; to nestle warmly until that moment your fork should descend.
This dish has been created in partnership with Ginger Pig, the renowned butcher beloved of foodies across the land.