Ingredients
250g New Potatoes
8-10 Colcom Cambridge Pork Sausages 
3 1/3 cups frozen Peas
1 Red Onion, sliced
1 cup Mint leaves
2 Tbls chopped Parsley
1/3 cup Olive Oil
2 Tbls Lemon Juice
200g Feta Cheese, drained and cubed

Method

1. Cook potatoes in boiling, salted water until tender, drain.
2. Sauté your sausages in a heavy based saucepan until golden and cooked. Thickly slice and halve the potatoes.
3. Pour boiling water over the peas and leave for 3 minutes, then drain and refresh in cold water. 
4.  In a large bowl or platter place the sausages, potatoes and remaining ingredients.

Season with salt and white pepper and a drizzle of olive oil and serve.

Ingredients
Olive Oil
1x 500g Colcom Chakalaka Sausage (remove the sausage from the casing)
1 Onion, finely chopped
2 cloves Garlic, finely chopped
400g can Chickpeas, rinsed and drained
1 cup Chicken Stock
1 cup White Wine
300ml thickened Cream
1 ¼ cup grated Kefalotiri cheese
Handful of Basil leaves, roughly chopped
Salt and White Pepper
400g Rigatoni

Method

1. Heat 1 Tbls olive oil in a frying pan and cook and brown off the Colcom Chakalaka sausage mince. Remove from pan and drain on a paper towel. Set aside.
2. Add more olive oil to the pan and sauté onion, stirring for 5 minutes, then add garlic and cook, stirring for a further 1-2 minutes until fragrant.
3. Add chickpeas, stock, wine and cream, then season and stir to combine. Bring the mixture to a simmer over medium low heat and cook for 10-12 minutes until slightly reduced. Add the Kefalotiri, stirring to combine, then add the basil and cook for a further two minutes.
4. Cover and keep warm.
5. Meanwhile, cook the pasta in boiling, salted water. Drain, then return to the pa. Pour the sauce over the pasta, add the sausage meat and stir until well combined.

Transfer pasta to a large platter, drizzle with a little olive oil, season and grind a little black pepper over just before serving.