Sunday, November 17, 2013

Sausage with chick peas and paprika

Sausage sauces for pasta are sometimes a bit like this. Cutting the sausages into discs enables you to brown the meat instead of just the skins; it also removes bursting as an issue. For 2.

Olive oil
4 sausages, or 4 chorizos, sliced into discs
1 clove garlic, chopped
1 onion, sliced
1 red pepper, deseeded and cut into fork-sized pieces
1tbsp paprika
Cayenne pepper to taste (or dried chilli flakes)
Salt to taste
1 tin chick peas, drained

Put a splash of oil into a heavy pan, and brown the sausage pieces over a low heat. Particularly if they are chorizos, they will throw off their own fat.

Add the garlic, onion, and red pepper, with a little more oil if necessary, stir, and cover the pan. Continue cooking over a low heat, stirring regularly. The peppers and onions will throw off their liquid, so it will be safe to add the paprika and cayenne (or chilli flakes), which might have burned in the oil otherwise. Add salt, remembering that the sausages are seasoned (and that your chick peas may have been preserved in brine).

Add the chick peas, stir again, and continue to cook, covered, for a further 10 minutes.

Serve with rice. (Mashed potato would be possible too, if you wanted a richer meal.)

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