OK, so sausages and tomato sauce doesn’t really sound all that flash. So, I flashed it up. This was a winner with the family, even the missus who really doesn’t like sausages.
OK, so, simple recipe. First off, cook the sausages. Simplest way to do this is to fry them. As they are snags though, you can probably get by with a dry fry pan (no oil) as you will get some oil out of the snags anyway.
Once the snags are cooked (I always like to do an extra one to snack on whilst cooking – remember the old saying, “never trust a skinny chef”), cut them into bite size chunks and put to the side.
Peel the spuds, chop into smallish cubes, add to boiling water for about 10 to 15 minutes (until the potato cubes are soft). You can salt the water a little or not, depending on taste. After the potato cubes are cooked, drain and then commence mashing them with a little milk and butter/margarine/olive oil so that they are a creamy consistency. Or, boil some water and add it to the Deb. Hmmm, I know which way I’ll do that next time. 🙂
Whilst boiling up the spud water, we can do the other bit. Start by crushing and chopping the garlic and by chopping the onions. Add a little Olive Oil to the bottom of a saucepan (preferably one with some heat underneath it). Put the garlic in the oil, hear the sizzle, enjoy the smell and stir it around a little. Add the onion now. Stir that around for a bit too.
Turn the heat down a little as we don’t want to burn, sorry, caramelise the onion too much. Put a lid on the pan and let the onion and garlic sauté for a couple of minutes.
Whilst that is cooking a little, well, here comes the hard bit. Open the cans of chopped tomato. Take the lid off the saucepan, empty contents of the cans in, stiring the garlic and onion through the tomato. Turn up the heat again. Add a squidge of tomato purée (about two teaspoons) or three squidges of tomato sauce (about three tablespoons – squidges work on a logarithmic scale).
Stir that in then add a squidge or two of the sweet chilli sauce (to taste). Stir it all together and as it starts to bubble, turn the heat down to a simmer and add the chopped sausage. Stir some more (stirring is good as people actually think you know what you are doing in the kitchen when you stir things). Simmer for about 5 minutes or so (give it a wee taste as well – you might want to add some black pepper to season the flavour a little).
Chop most of the basil (keep a couple of bits whole so you can stick it on the top and make the dish look like it has been prepared by a TV chef). Add the chopped basil to the cooking mix, stir some more, taste a little, grind a little more black pepper, taste again and then put the lid on the pot, turning the heat off.
Take some plates, make a bed of mashed potatoes with a little crater in the middle on each of the plates. Laddle a laddle full of the sausage and tomato from the pot into the ‘tater craters, add a sprig of basil to each plate somewhere to make it look good and place the lot on the table ready for eating.
The ingredients above will make enough to feed four with enough sausage and tomato left over for one person to have reheated on toast the next day.
Comment on Sausages in Tomato Sauce
I have varied this a little for dinner last night. I picked up some ready made rissoles at the butcher (mincemeat basically). At the same time, I made the tomato sauce with Garlic, onion, chopped fresh tomatoes, basil, red wine, a little sugar, salt and pepper. Start by frying the garlic and onion. As the onion starts to change colour, add the red wine and let that reduced to about half the volume. About a cup to a cup and a half of red should do.
Then add the chopped tomato and what have you. Cover and let it simmer for about 10 minutes. In that time fry the rissoles so that they are browned on the outside. After the sauce has simmered for 10 minutes, add the rissoles, cover and let simmer for another 10 to 15 minutes (until the rissole meat is cooked). Serve on a bed of mashed potato as described above.