A tasty dish with a difference for your potato wedges

We’ve all enjoyed the British favourite dish sausage and mash, but here’s a culinary delight involving the two key ingredients that’s altogether different.

Potato recipes don’t come more exciting than this dish which will carry on surprising from first sight right through to the last mouth full.

The dish, of course, is a sausage bake with a twist.  It uses wedges instead of mash, starting with the tempting lure of golden, crispy wedges on top, followed by succulent, sausages and vegetables cooked in a tangy chilli sauce.

What you need

• 8 pork sausages – thick are best and you can be as adventurous with the type of sausage as your imagination will allow.   Try pork and apple, for example.
• 1 chopped onion
• A red, yellow or green pepper, diced.
• 400g of tinned tomatoes, or you can chop your own
• 2 tbsp tomato puree
• 1 medium red chilli, chop finely
• chicken stock cube – to make 300ml of stock
• 2 tbsp of olive oil
• 1 tbsp flour
• oven potato wedges

Method
The beauty of this dish is that it’s so quick and easy to prepare and will delight the whole family.  They’ll be amazed when they break through the appetising layer of lovely potato wedges to discover the lovely thick sausage below.

1. Use a frying pan (no oil needed at this stage) to give the sausages a quick browning, then place them in a fairly shallow oven dish.
2. Coat the frying pan with the oil and fry the garlic, onion, chopped pepper and finely chopped chilli pepper to a nice soft texture.
3. Add in the flour and then once the juices have been absorbed, start adding the chicken stock gradually, followed by the chopped tomatoes and tomato puree.
4. When the mix is at boiling stage, add a small pinch of salt, then pour it over the sausages in the oven dish.
5. Place a packet of oven potato wedges on top, covering the sausages (lightly spiced wedges are ideal if you can get them).
6. Cook in the oven for 30 minutes, at which point the wedges should be nice and crispy.
7. Around ten to fifteen minutes before the dish is ready, place some fresh vegetables in a steamer or frying pan and quickly steam or stir fry them and serve when the sausages and wedges are ready.