Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 12 good-quality sausages
- Oil, for frying
- 1 large onion, roughly diced
- 1 large garlic clove, crushed Sea salt
- 2 large carrots, roughly chopped
- 2 peppers, roughly chopped
- 2 small courgettes, roughly chopped
- 150g chestnut mushrooms
- 1 tablespoon smoked paprika
- 2 teaspoons sun-dried tomato purée
- 1 tablespoon dried mixed herbs
- 2 tablespoons balsamic vinegar
- 2 tins of chopped tomatoes, approximately 800g in total
- Sea salt and cracked black pepper
To Serve:
- Small bunch of roughly chopped parsley
-
Method
-
1Place the 3-ply Stainless Steel 28cm Sauteuse over a medium heat on the hob. Prick the sausages and place in the pan along with a dash of oil. Brown the sausages for 2 to 3 minutes. Set the sausages aside on a plate until later.
-
2Add a little more oil to the pan and sauté the onion for 3 to 4 minutes until starting to soften and caramelise. Add the garlic along with a generous pinch of salt and continue to fry for a further minute.
-
3Add the carrots, peppers and courgettes to the pan and continue to fry gently over a medium heat for 3 to 4 minutes before adding the paprika. Fry for a further minute stirring to ensure the spice doesn't burn. Then add the tomato purée, herbs and balsamic vinegar.
-
4Tip in the tomatoes along with another 2½ cans of water and bring the pan up to a boil. Return the sausages to the pan, lower the heat and allow it to gently simmer for 40 to 45 minutes or until the sauce has thickened. Season to taste.
-
5Cook's Notes
-
6Try swapping the smoked paprika for hot smoked paprika for an extra-spicy kick.
-
7This ratatouille makes great leftovers. Make this dish for 6 but then reserve 2 portions. Chop up the remaining 4 sausages into bite-size pieces and stir back through the ratatouille. Spoon over pasta for a super-quick midweek meal.
More of our favourite recipes
Find everything from classic dishes, beautiful cakes and exotic specialties.
RECIPE
Easy Carve Turkey Roast
A boned turkey crown with two types of stuffing - the first a seasonal sausage meat and cranberry and the second a traditional sage and onion. The turkey is roasted with a topping of smoked bacon rashers for extra flavour .This recipe can be prepared the day before and chilled in the roasting dish ready to cook.Advantages of cooking a stuffed boneless turkey:You can prepare it the day before easing the pressure on the day. The bacon topping and moist stuffing allow you to baste it less often. The meat is always tender, flavoursome and moist. The overall cooking is more even and it takes up less room in the oven. It is really easy to carve and cold leftovers take up less room in the fridge.
WE USED
3-ply Stainless Steel Rectangular Roaster
RECIPE
Picnic Pie
Layers of sausage meat, cranberry and fresh herb stuffing, with a chicken breast centre, encased in shortcrust pastry. Perfect for any time of the year including summer or Christmas buffets. Made with everyday ingredients this generously-sized pie can be individually portioned and frozen.
RECIPE
Spicy Sausage and Bean Casserole
Thick, meaty sausages in a tasty, spiced tomato, herb and bean sauce for an economical complete meal in one pot. Serve in the casserole accompanied by chunks of crusty bread for a simple but nutritious mid-week family meal that is bound to please.
WE USED
3-ply Stainless Steel Casserole with Lid
RECIPE
Feijoada
A meat-feast and Brazil’s most famous dish. Traditionally made with over ten cuts of meat, mostly pork and beef, with anything from pork belly, smoked sausages and bacon to beef jerky, ribs and so on. Here we use beef short ribs which add a robust flavour and work well with the sausages and beans. This dark, richly-flavoured stew is delicious served with steamed kale, orange slices and boiled or steamed rice.
