Sausage and Paprika Traybake

Charmaine Lu -

  • 6 quality pork or lamb sausages
  • 1 red onion, cut into wedges
  • 1 diced green capsicum
  • Olive oil
  • 2 tsp cumin seeds
  • 175ml red wine
  • 400g tin of chopped tomatoes
  • 100ml chicken stock
  • 2 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 400g tin of kidney beans, drained
  • 3 chopped spring onions
  • Chopped coriander
  • Preheat the oven to 200C. Place the sausages, onions and capsicum in a roasting tin with 1 tbsp of olive oil and the cumin seeds. Toss together, then roast for 25 mins or until the sausages have browned.
  • Remove the sausages from the tin and pour in the wine, stock, chilli, paprika, tomatoes, beans and oregano. Season well and mix together, then place the sausages back in the tray and cook for 20 mins more to thicken the sauce. Scatter with spring onions and coriander, then serve with crusty bread.
45 mins
3 serving