Garlic Sausage & Pig Cheek Ragu

Waitrose was selling pig cheek at £3.70 a kilo so we bought a load and made this ragu.

1 x kilo garlic sausage (Toulouse sausage is good) broken into chunks
1 x pig cheek – chopped to same size as sausage pieces.
2 x large tins of tomatoes
2 x small tins of tomato purée
2 x large onions diced
2 x carrots diced
3 x sticks celery diced
6 x cloves garlic finely chopped
3 x peppers sliced
Herbs wrapped in cloth (we used sage, rosemary, lemon thyme, bay leaf, clove, one “arm” of a star anise)
Bottle of red wine.

The meat:
Brown and set aside the pig cheek and then the sausage (use the same pan).


De-glaze the meat pan with red wine (a good slug). Then set aside the juices.

The vegetables:
Heat olive oil in a large pot and add the onions, carrot, peppers, celery, carrots and finally the garlic and sweat for about 20-30 mins on a low-ish heat. Don’t allow to brown.

Complete the Ragu:
Add tomatoes and purée along with a dash of water, the meat and then the herbs.

Put in a very low oven with the lid on for 4-5 hours.



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