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Ingredients
Method
- 2 tsp olive oil
- 400g chorizo style pork sausages
- 100g chopped shallots
- 5 thyme sprigs, leaves picked
- 2 tbsp apple juice
- 400g tin of chopped tomatoes with garlic
- 700g tinned gungo peas or carlin peas
- 150g kale, shredded
- Sizzle the sausages for 5 mins in the oil in a large frying pan, then stir in the shallots and thyme. Allow the shallots to caramelise in the fat from the sausages for 5 mins, then splash in the apple juice and reduce for a minute or two. Pour in the tomatoes and peas (including the liquid from the tin), then simmer for 10 mins.
- Scatter the kale into the pan and cover with the lid. Simmer for 4 mins to wilt the kale, then slice the sausages, mix into the sauce, season to taste and serve with crusty bread.
25 mins
4 serving
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