• 1 medium onion, cut into 8 wedges
  • 1 medium red onion cur into wedges
  • 400 gms of small potatoes halved
  • 8 whole cloves of garlic, unpeeled
  • 1 tin of chopped tomatoes
  • 75 gms of chorizo
  • 8 sausages
  • 1 tsp of smoked paprika
  • 1 tsp of dried oregano
  • 1 green pepper, seceded and cut into strips
  • salt & pepper & oil oil

Preheat the oven to 200c Gas 6. Put the onions, garlic, and potatoes into a dish/roasting tin with salt, pepper and toss in oil and lightly roast for 15 minutes.

While the vegetables are roasting, skin the chorizo and cut into thin slices. Mix the paprika and oregano together and set aside.

Take the dish out of the oven, scatter in the chorizo and turn everything a couple of times and put back in the oven for 5 minutes. Take out and place tip in the tin of tomatoes, give everything a good stir. Place the sausages on top and sprinkle with the paprika mix. Put back in oven for another 15 minutes.

Take the dish out of the oven and spoon the juices over the sausages and then tuck in the strips of pepper around the sausages and vegetables.

Turn up the oven to 220c Gas 7 and put the tin back in the oven for a further 15 minutes or until the peppers are softened and the sausages are nice and brown.

As you eat squeeze the garlic out of the skins and enjoy the soft and fragrant flesh. Just don’t kiss anyone afterwards!

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