Spicy sausages

[Mrs Ava]

This is what my darling Ava and I will be tucking in to tonight.

All measurements rough!

4 good sausages
bunch of shallots
2 cloves garlic
2 hot or 4 mild chillis
6 or 7 very ripe big tomatoes
tin of cannaloni beans (or fresh beans if you have them)

In a deep wide frying pan, fry the shallots whole and the chopped garlic in a little olive oil until they are soft, then put in the sausages and fry until they are golden brown.

Whilst they are cooking, puree or liquidise the toms with the chillis and pour it over the sausages.  Add enough water to just cover the sausages.

Bring up to a rolling boil then turn down to a vigourous simmer.  Reduce the liquid until it starts to thicken, then add a tin of white beans - I used tinned cannaloni.  If you are lucky enough to have fresh beans, use them!

Cook for a few more minutes until the beans are hot through and the sausages are cooked, then serve with rice or, in our case, with warmed garlic infused naan bread!  ;D

[Mrs Ava]

[tim]

Home made naan, of course?

[Derekthefox]

Excellent Emma,

You obviously have similar tastes to myself ...

Are these quantities, per person ... ?

Derekthefox :P

[Mrs Ava]

Of course Tim.

Serves 2 Derek.  Of course, you could add a swirl of cream, some cubed courgette and aubergine if you hadn't already used them in a curry a couple of nights before!

[tim]

Made with yoghurt, of course, Emma?

And speaking of bangers, I can seldom find a non-rubbery, gristly chorizo for cooking.

So - for my bean stew -  got some 'home made' Lincolnshire (type) ones, de-skinned, mashed in lots of smoky paprika, garlic, tom & chilli paste & reformed them. Queet neece!

[Derekthefox]

Thanks Emma ...

One of my delights when we had a caravan, and the children were young, was to barbeque the evening sausages and a piece of steak. We always made a deliberate feature of visiting local butchers to sample their quality wares. Some of the sausages I have eaten have been just exquisite ... I am still an addict of 'peasant' food, it is so underrated ... The downside was I did tend to put on weight ...

Derekthefox :D

PS Tim, I tend to use salami rather than chorizo, it is more reliable ...

[Mrs Ava]

Lidls do a very reasonable Chorizo.  :-\

Yes Tim, altho a regular natural rather than a 'live'.

Just love these autumn type soups and stews.  The colour from the tomatos as they were soooooooooo very ripe, it is positively shocking! 

We are the same with bangers Derek.  I used to visit a selection of old fashioned butchers dotted around the west end when I worked in old London Town.  Some you could eat fast enough they were so devine, but at the same time, yo didn't want to finish them as you needed to savour every bite!

[tim]

Love these real makers!

But diverting slightly from Emma's naan - finishing up an egg curry tonight, I wanted a foil. Fridge - daughter's pitta bread - not a mile away from a chapati??

[Jill]

I've just made this recipe for tea this evening and it smells deelish.  Shallots prepared using the EJ blanch and squeeze method - brilliant!  What a wonder you are EJ.  Thanks :)

[wardy]

Spicy sausages here too for last night's tea, using Lincs sausages  :)  Ta for the sossy link - I'll check it out as I'm actively researching sausages for national sossy week which I shall be mostly celebrating at my b and b from 24th to 30th :)

[Doris_Pinks]

Must be sausage season we are having cassoulet tonight!