Feeds 4
1 tbsp olive oil
8 quality pork sausages
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.
2 comments:
Great vibrant photo David and such a lush sounding meal. Andrea too has similar intolerances. I still have to get a few runs in to keep it off the waist though. Cheers!
Long time no speak David so thought I would pass by to see what you were making and the sausages look great, we do something similar with the chickpeas and chorizo - you now have me making a mental note to ask if our butchers sausages are gluten free. Hope you and the clan are well.
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