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Sosiski s makaronami
Frankfurters with buttered pasta
Sosiski s makaronami: Russian boiled frankfurters with buttered pasta and mustard
Sosiski s makaronami is the dinner every Russian child knows, from Soviet school canteens to tired weeknights in Moscow flats today: plump boiled frankfurters, usually pork or pork and beef, beside a heap of buttered pasta with a squeeze of ketchup or a dab of sharp mustard. It is plain, warm and ready in a quarter of an hour. The common mistake is boiling the sausages hard, which splits the skins and washes out their flavour. Chef's tip: toss the drained pasta in the butter over a low heat for a minute so it turns glossy and slightly toasty, the way Russian grandmothers do it.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 7 oz short pastahorns, shells or rigatoni
- ⅞ oz butter
- 1 tsp saltfor the pasta water
- 2 tbsp hot mustard or ketchupto serve
- 1 tbsp fresh dill (optional)chopped
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Method
0/4 doneStep 1: Bring a large pan of water to the boil (a kettle speeds this up), add 1 tsp salt and 7 oz short pasta and cook until just tender, following the packet time.
10 minStep 2: Meanwhile put 4 pork frankfurters in a small pan of hot water and keep it just below a simmer, with no big bubbles, for 5–6 minutes, until they are piping hot all the way through (160°F in the centre). Hard boiling splits them.
6 minStep 3: Drain the pasta, return it to the pan with ⅞ oz butter and toss over a low heat for 1 minute until glossy.
1 minStep 4: Serve the pasta with the sausages, 2 tbsp hot mustard or ketchup on the side and 1 tbsp fresh dill scattered over if you like.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 24 g
- Carbs
- 76 g
- Fat
- 32 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sosiski s makaronami take?
- About 15 minutes in total: 2 minutes to prepare and 13 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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