The ginger in this recipe makes it a spicy and warming autumn treat.
1 onion, diced
500g sweet potato, peeled and diced
2 cloves garlic, crushed
2 tins chopped tomatoes
1/2tsp ground ginger
Salt and pepper
200g red lentils
Cook the sausages according to the instructions, set aside.
Fry the onion and garlic in a little oil, or the sausage fat, until soft and fragrant. Add the paprika and ginger and fry for a couple more minutes.
Add the chopped tomatoes, and sugar, bring to a simmer. Add the sweet potato and lentils and cover for 20 minutes, stirring occasionally to stop it sticking.
Cut the sausages into slices and add to the pan, cook for another 10 minutes or until the sweet potato is soft and sausages are cooked through. You can add some water during this process if the casserole is too thick for your liking.
Season with salt and pepper to taste, serve by itself or with crust bread.