Sunday, August 26, 2012


I spent a very wet Saturday stomping around Broadway market, sheltering under green-striped tarpaulins, standing nose to nose with the marketeers. I scooped up two old cushions, a greedy burger form Lucky Chip, two corn on the cob and a couple of peculiarly shaped courgettes. Despite the sodden shoes and soggy mop, it was quite a perfect day. 

This sausage dish is a great cheerer on a wet day and needs very few ingredients to give a great supper. Get bonne saucisse, a bunch o' cherry tomatoes, strange courgettes and an onion. And that's pretty much it. I love it. 


serves 4

1 tbsp olive oil
8 pork sausages
1 large echalion shallot, sliced
3 garlic cloves, crushed 
20 cherry tomatoes
2 courgettes (custard white are fun)
1 tbsp passata
50ml water
salt and pepper
handful sweet basil, torn

Heat up the olive oil in a large, deep frying pan over a medium heat. When hot, add the sausages and cook for 10 minutes with a lid on, turning occasionally to brown evenly.

Chop the sausages with a wooden spoon and add the onion and garlic. When the onion has softened, throw in the tomatoes. Cook for 5 minutes and add the courgettes. Season and stir.

Now add the passata and the water and simmer for 5 minutes. When the sauce has reduced, tear up the basil and stir through. Serve with a well-dressed salad and a hunk of bread for mopping. Dead cosy like.


  1. very cosy... what happened to the summer eh? still, summer sausages are gooooood!

  2. Looks like the summer's here for a wee bit longer, though this recipe is a great bridge between the seasons. Thanks Dom.

  3. Would you look at that? :) I bet this tastes really really good! I usually prefer my sausages grilled, but this looks amazing. I’m going to try this recipe for myself. Thanks! By the way, have you tried adding powdered ginger to it? I might try that after sampling your recipe. Thanks again!

    Alex Staff

    1. Good recipe. Try some Organic sausages. It is healthy and nutritious for body .