Lamb sausages in tomato sauce with bacon sauerkraut

This simple stew is brought to life with a sweet, mildly spiced tomato sauce and rich lamb sausages. With a very tasty bowl of bacon-studded sauerkraut on the side, this is a fantastic winter warmer that takes just an hour to knock together.

First published in 2020
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Ingredients

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sauerkraut

Method

1
To make the tomato sauce, add a dash of oil to a saucepan and cook the onion and garlic until softened and beginning to colour. Add the smoked paprika and rosemary leaves, cook for a further minute, then pour in the white wine. Bring to a simmer and reduce by half
2
Add the passata, bring to the boil, then season, turn down to a simmer and cook gently for 20 minutes. Preheat an oven to 180°C/gas mark 4
3
Meanwhile, make the sauerkraut. Sauté the chopped bacon in the butter over a medium heat until crisp. Turn the heat down, then add the garlic and cook for a minute or 2 until fragrant. Pick the thyme leaves, then add these to the pan too
4
Add the sauerkraut and crumble in the chicken stock cube along with 100ml water. Cover the pan and leave to simmer gently for 30 minutes, stirring regularly
5
Add a dash of oil to a frying pan and sear the sausages so they’re a nice golden brown all over. Pour over the tomato sauce so it is around halfway up the sausages, then cover with a lid or tinfoil. Transfer to the oven and bake for 20 minutes, until the sausages are piping hot in the centre
6
Serve the sausages in the sauce with the sauerkraut on the side
First published in 2020
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Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

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