Ingredients
Serves 4
Sausages in Paprika Sauce
8 Hungarian sausages (or a meaty sausage from the butchers)
3 tablespoons of olive oil
1 onion cut into slices
1 red scotch bonnet (can use other chilli, I just love the flavour)
1 tablespoon of paprika
1 teaspoon of caraway seeds
1 teaspoon dried thyme
4 red peppers (can use a mixture)
1 large tablespoon of tomato purée
400ml of vegetable stock
2 tablespoons of red wine vinegar
4 tablespoons of light Crème Fraîche
zest of one 1 lemon
small bunch of fresh parsley, stalks removed and roughly chopped
Preheat the oven to 375°/190
Heat the oil in a large frying pan on a medium heat and brown off the sausages. Set aside on a plate for later.
Reduce the heat and add the onion and peppers into the frying pan in the oil the sausages have been cooking in. Cover and cook for 15 minutes. Remove the lid and turn up the heat to brown slightly. Add the chilli, paprika, caraway, thyme and season with salt and pepper. Cook for 2/3 minutes to cook off the spices on a medium heat stirring to ensure it is mixed well.
Add tomato purée, water, stock and bring to the boil.
Place sausage in an oven dish and pour the sauce over the sausages, cover tightly with foil and place in the oven for one hour.
Just before serving stir in the Crème Fraîche, lemon zest and parsley, saving a little to sprinkle on top.
To serve spoon some mash potato on the middle of the plate and place two sausages on top
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