Main ingredients
- Meat
Ingredients
Method
Ingredients
- 12 good-quality sausages
- Oil, for frying
- 1 large onion, roughly diced
- 1 large garlic clove, crushed Sea salt
- 2 large carrots, roughly chopped
- 2 peppers, roughly chopped
- 2 small courgettes, roughly chopped
- 150g chestnut mushrooms
- 1 tablespoon smoked paprika
- 2 teaspoons sun-dried tomato purée
- 1 tablespoon dried mixed herbs
- 2 tablespoons balsamic vinegar
- 2 tins of chopped tomatoes, approximately 800g in total
- Sea salt and cracked black pepper
To Serve:
- Small bunch of roughly chopped parsley
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Method
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1Place the 3-ply Stainless Steel 28cm Sauteuse over a medium heat on the hob. Prick the sausages and place in the pan along with a dash of oil. Brown the sausages for 2 to 3 minutes. Set the sausages aside on a plate until later.
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2Add a little more oil to the pan and sauté the onion for 3 to 4 minutes until starting to soften and caramelise. Add the garlic along with a generous pinch of salt and continue to fry for a further minute.
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3Add the carrots, peppers and courgettes to the pan and continue to fry gently over a medium heat for 3 to 4 minutes before adding the paprika. Fry for a further minute stirring to ensure the spice doesn't burn. Then add the tomato purée, herbs and balsamic vinegar.
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4Tip in the tomatoes along with another 2½ cans of water and bring the pan up to a boil. Return the sausages to the pan, lower the heat and allow it to gently simmer for 40 to 45 minutes or until the sauce has thickened. Season to taste.
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5Cook's Notes
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6Try swapping the smoked paprika for hot smoked paprika for an extra-spicy kick.
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7This ratatouille makes great leftovers. Make this dish for 6 but then reserve 2 portions. Chop up the remaining 4 sausages into bite-size pieces and stir back through the ratatouille. Spoon over pasta for a super-quick midweek meal.
