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Member recipe

Spinksie Sausage

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Serves 4

A warming hearty sausage dish. Perfect for those cold winter evenings.

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  • Note: To skin sausages: soak in cold water for a few minutes, then cut skin off with scissors.
  • 2 tbsp olive oil
  • 6 Toulouse sausages (pork, bacon with red wine & garlic, available from Sainsburys) - skinned and sliced
  • 1 packet chipolatas - skinned and sliced
  • 1 Onion - chopped
  • 1 stick celery - finely chopped
  • 1 carrot - finely chopped
  • 2 cloves garlic - crushed
  • 150g chesnut mushrooms - halved
  • 400g can of chopped tomatoes
  • 1 250ml glass red wine
  • 400g can chickpeas - drained
  • 1 sweet pepper - grilled, skinned and sliced
  • 2 bay leaves
  • sprig thyme
  • 2 tbsp chopped parsley, and some to serve
  • tbsp tomato puree
  • splash of worcester sauce to taste
  • Approx 150ml water
  • salt & freshly ground black pepper to season


    1. Heat a large pan, preferably a heavy bottomed one. Add olive oil.
    2. Add sausages and brown, then remove with a slotted spoon, leaving cooking juices.
    3. Add celery, carrot and onion, soften but don't let them colour, Add garlic and continue cooking for a further 3 or 4 mins
    4. Add mushrooms, cook another 2 - 3 mins. Add more oil if required.
    5. Add skinned pepper, tomatoes, wine, chickpeas, sausages water, thyme, bay leaves, parsley, tomato puree, worcester sauce.. season with salt and black pepper
    6. Bring pan to boil, turn down to simmer NO LID. Cook until sausages are cooked, and liquid reduced a little. (approx 20 - 30 mins) Stir occasionally and taste, adjust seasoning accordingly.
    7. Serve with brown rice. sprinkle with chopped parsley. Also good with white rice, or pasta.

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