Lamb Sausages in Tomato Sauce with Bacon Sauerkraut Recipe

4
60 minutes

Ingredients

  • 12 lamb sausages
  • 500g of passata
  • sunflower oil, for frying
  • 2 sprigs of rosemary, leaves picked and finely chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp sweet smoked paprika
  • 250ml of white wine
  • salt

sauerkraut

  • 400g of sauerkraut
  • 8 smoked streaky bacon slices, finely chopped
  • 50g of unsalted butter
  • 2 sprigs of fresh thyme
  • 2 garlic cloves, finely chopped
  • 1 chicken stock cube

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
  • sunflower oil, for frying
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp sweet smoked paprika
  • 2 sprigs of rosemary, leaves picked and finely chopped
  • 250ml of white wine
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
  • 500g of passata
  • salt
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
  • 50g of unsalted butter
  • 8 smoked streaky bacon slices, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 sprigs of fresh thyme
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
  • 400g of sauerkraut
  • 1 chicken stock cube
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
  • 12 lamb sausages
6
Serve the sausages in the sauce with the sauerkraut on the side