Each Harvey Nichols sausage combines fresh Italian and Sicilian ingredients, herbs and natural fruit juices – some sourced by Caradonna himself - with the highest quality, free range Gloucester Old Spot pork. These rare breed pigs are reared in the traditional way in a totally stress free environment on the open Essex woodlands of the Marks Hall Estate. The pigs are fed on a natural diet and roam within the bracken-fenced forest.

Harvey Nichols sausages are currently available in three unique flavours, at £8.95 per kg, and are ideal for the summer BBQ season.

Pork sausage with Sicilian dry fennel, salt and cracked black pepper
Grown on the tips of the Amalfi Coast rockery, the fennel is naturally dried by the constant heat, providing a strong and fragrant taste. Recommended as the light breakfast option, the super premium ingredients leave a delicate taste on the palette.

Pork sausage with Amalfi Coast lemon juice, zest, salt and cracked black pepper
The unique mixture is developed using the juice of fresh Sicilian lemons sourced from the Amalfi Coast. As is traditional in Sicily, try these as an evening meal. The refreshing lemon acts as a digestive and palette cleanser.

Pizziola sausage with Italian vine cherry tomatoes, Pecorino cheese, fresh basil, salt and cracked black pepper. Created using only the finest Italian vine tomatoes hand selected from the Harvey Nichols Fruit and Veg counter, mixed with Pecorino cheese sourced fresh from Sardinia, and combined with fresh tomato juice, there are few questions why the Pizziola sausage is the customer’s favourite.

Caradonna is hands-on at every stage of the ingredient sourcing process, working alongside pork supplier Howard Blackwell to select special cuts of meat to create a fine taste and texture for the sausage mixture and picking seasonal items daily from the Harvey Nichols Fruit and Veg counter.

These preservative free sausages must be cooked within 2 days of purchase or frozen immediately.

Tastings take place every Saturday in the Knightsbridge Fifth Floor Foodmarket.

Giandomenico Caradonna gives his recommendations for the ideal Sicilian pasta with his unique Sicilian dry fennel pork sausages.

Sicilian dry fennel pasta

Serves 2

Ingredients

• 250 grams Harvey Nichols Pork sausages with Sicilian dry fennel
• 2 x spring onions, 2 x carrots, 2 x celery sticks
• Extra virgin olive oil
• 1 glass white wine
• 1 glass tomato puree
• Rock salt & ground black pepper
• Penne pasta

Recipe

1. Finely chop all vegetables and add to heated frying pan with extra virgin olive oil
2. Squeeze meat out of sausage skin and add to frying pan
3. Leave for three minutes to cook gently
4. Add 1 x glass of white wine and 1 x glass of tomato puree to mixture
5. Season with salt and pepper and leave to simmer
6. Cook pasta and drain water, leaving 1 x cup of pasta water available
7. Toss pasta with ingredients and add pasta water to sauce
8. Add freshly grated parmesan cheese to the finished dish

For more informatiobn visit www.harveynichols.com