The theme for this weeks recipe shed is perfect, have a read of my twitter bio and you’ll see why. Sausages truly are a great food and what I love is that they are appropriate at any time of the day! You can have them in a sandwich for breakfast, hot off the BBQ at lunch, with mash potato for dinner and even cold from the fridge for an evening snack.

Rather than just give you a recipe for a standard way of serving them such as toad in the hole I’m going to share one of our regular dishes that started life as a cheap and easy student meal and has evolved into something altogether more classy. It’s a great way to make the sausages go a little further and dead easy to cook, plus you only need 2 saucepans which is always a winner.

The Fools Sausage and pasta

Serves 4-6


5 or 6 sausages (and don’t go for anything cheap, get down to your butcher and buy some proper ones that actually have meat in and not bits scraped off the abattoirs floor)

2 onions thinly sliced

2 cloves of garlic

3 tins of plum tomatoes (good quality ones make all the difference, I like the Napolina ones or Waitrose basic are also excellent, they should have a thick red sauce, not watery)


Couple of peppers sliced

Balsamic vinegar

Pasta of your choice

  1. Heat some olive oil in a large saucepan, one with a good wide base is best. Add the sausages and brown for a couple of minutes. Then add the onion and garlic and gently fry until the onion begins to soften. At this stage take out the sausages and cut each sausage into 4 or 5 chunks and add back to the pan. This makes it easier to serve and the sauce goes further.
  2. Add the peppers and mushrooms and continue to gently fry. Once the veg has softened tip in the tins of tomatoes but don’t break them up at this stage. Swill out the tins with a little water and add this also to get all the juices. Season and simmer for 30 – 45 minutes with the lid off.
  3. After 30-45 mins (doesn’t need to be precise) break up the tomatoes with a wooden spoon and add a couple of tablespoons of balsamic vinegar and stir in. Taste to check for seasoning, the vinegar should have made it nice and tangy. You can now continue to simmer for up to another 30 mins depending on when you want to eat. If the sauce looks to be reducing too much just pop the lid on.
  4. If you want to make the sauce go even further I often add a tin of baked beans at this stage. Beans always go well with sausages and get you some good fibre into the meal.
  5. Serve with whatever pasta you prefer and a good helping of cheese grated on the top.