Ingredients:
- 6 pork sausages (good quality ones from the butchers)
- 300g potatoes, cut into chunks
- 1 red onion, sliced
- 2 cloves garlic, chopped
- 1 red pepper, chopped
- 1 green chilli, chopped
- 1 tsp smoked paprika
- 1 tsp paprika
- Pinch of dried oregano
- 300ml chicken stock
- 1 tbsp tomato puree
- 1 small tin butter beans, rinsed and drained (optional)
- Salt and pepper
Method:
Cut each sausage into 3 or 4 pieces. Heat some olive oil in a large pan, add the sausages and brown on all sides.
Add onion and fry for a few minutes until the onion has softened. Add garlic, chilli, both types of paprika and oregano. Stir through before adding the potato and peppers. Season with salt and pepper.
Add the stock and tomato puree. Mix well, bring to the boil, cover and simmer for 20-30 minutes or until potatoes are tender. If using butter beans, add them 5-10 minutes before the end of cooking to warm through.
Serve with crusty bread to mop up the juices – the sauce should be quite runny