Recipe

Succulent sausages, seasoned with paprika and chilli powder and baked with a herb and tomato sauce.

Serves:  4 people   |   Prep time:  20 minutes   |     Cooking time:  40 minutes

Spanish   |   Dairy Free   |   Main

  

Ingredients

• 400g pack Specially Selected Lincolnshire Sausages
• 400g tin Sweet Harvest Chopped Tinned Tomatoes with Herbs
• 400g tin Sweet Harvest Chickpeas
• 2 medium Red Onions
• 3 cloves Garlic
• 2 tsp Stonemills Chilli Powder
• 2 tsp Stonemills Paprika
• 1 tsp Stonemills Thyme
• 750g pack Sweet Potatoes
• 100ml Solesta Sunflower Oil
• Black Pepper and Sea Salt

  

Method

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Wash the sweet potatoes well.
3. Cut into medium size wedges, put in a large saucepan, cover with water – season with some sea salt and bring to the boil.
4. Cook for about 3 minutes – then drain well – put them to one side.
5. Peel, halve and slice the onions.
6. Cut each sausage into 4 pieces.
7. Peel and finely chop the garlic.
8. In a large frying pan or wok, heat a little oil and brown the sausage pieces and red onions, transfer to a casserole dish.
9. In a large bowl mix the chopped tomatoes, drained chickpeas, paprika, chilli powder, chopped garlic and thyme, season with some black pepper.
10. Pour this tomato mix over the sausages and onions, stir and bake in the oven for 30 minutes.
11. Put the rest of the oil in a roasting tray – heat through in the oven and then put in the sweet potato wedges – roast for 25 minutes – drain and serve alongside the sausages.