Saturday, 10 November 2012
I have to say, I've embraced the new way of life and my waist is happier for it too. I feel less bloated and more energetic. But there are some classic ingredients that traditionally have wheat in that are missed, sausages being one of them.
Thankfully I have an amazing butcher, Gordon's of East Boldon, who today sorted us out with some pork and paprika sausages. Meaty and stuffed with flavour, it makes me wonder why manufacturers have to add wheat in the first place; it simply is not missed.
These sausages went straight into a classic Spanish chick pea type casserole, warm and comforting from chilli and smoked paprika. With or without crusty bread - gluten free bread of course - this is a winner any time of year with a gutsy bottle of red wine, but particularly good when the nights are darker and colder.
Gluten Free Spanish Sausage,Pepper and Chick Peas
1 tbsp olive oil
8 quality pork sausages, gluten free if possible
1 onion, thinly sliced
1 red and green pepper, roughly chopped
2 cloves of garlic, sliced
1 tsp ground chilli
1 tbsp smoked paprika
500ml tomato passata
1 tin of chick peas, drained
A little water
Salt and pepper
Fresh basil or parsley
1 - Heat the olive oil in a large non-stick sided pan and add the sausages. Quickly brown all over then remove and set aside.
2 - Add the onions and pepper and cook for 5 minutes until beginning to soften.
3 - Add the garlic and spices and cook for 2 minutes, stirring.
4 - Return the sausages and any juices along with the passata and chick peas. Bring the the simmer and add a little water. Cover and simmer gently for 20 minutes.
5 - Taste for seasoning then serve I generously with fresh torn basil or chopped parsley.