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Clonakilty Sausage Meatball Linguine

Clonakilty Sausage Meatball Linguine


The perfect mid-week meal. Simple ingredients and quick to prepare in a rush! This recipe is sure to be a family favourite with freshly prepared meatballs and a homemade tomato sauce, a classic pasta dish with a Clonakilty twist!



454g pack Clonakilty Sausages

5 spring onions sliced

3 tsp chopped fresh rosemary (or 2 tsp dried rosemary)

Cracked black pepper


2 x 400g cans chopped tomatoes

3 tsp sugar

3 cloves garlic (diced)

3 spring of rosemary

1 tsp salt

Fresh black pepper

To garnish:



Clonakilty Sausage & Meatball linguine


  1. To begin making the meatballs, run a knife down the sausages and peel away the skin.
  2. In a bowl mix the chopped rosemary and the sliced scallions with the sausage meat.
  3. Scoop up the mix, using a teaspoon to form a ball and push off with your finger into a large frying pan on a low heat.
  4. Once all of the mix is in the pan cook until they are brown on one side and turn over to cook the other side.
  5. To make the sauce add your diced garlic cloves to the pot with the meatballs.
  6. Add the tinned tomato, rosemary spring, salt, sugar and fresh cracked black pepper.
  7. Simmer for 10 minutes.
  8. Serve this dish with boiled linguine tossed in some olive oil and garnish with some parmesan and freshly chopped parsley.


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