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Sausages in a Red Pepper & Rosé Sauce |
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| Serves 4 |
Prep 10 mins |
Cooking 45 mins |
Easy |
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My rating |
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Ingredients |
1 large red pepper
1 kg good quality sausages (Toulouse sausages, if you can get
them)
2 medium onions, chopped
1 large tsp chickpea flour
1 flat tbsp tomato purée
2 glasses rosé wine (Gaillac, if available)
salt & pepper
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Cook the pepper in boiling
water for 10 mins
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Remove and when cool enough,
slice it open, deseed it an cut it into medium dice.
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Brown the sausages gently in
their own fat over medium-low heat for about 20 minutes.
Set aside.
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Soften and lightly colour the
onions in the same pan.
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Sprinkle over the flour and
mix it in with the tomato purée. Pour in the wine,
stirring all the while. Add the pepper, stir for a few
moments, before adding the sausages. Season with salt and
pepper and continue cooking for 10 minutes.
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Serve over quinoa or couscous.
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DAILY
DINNERS 
