Submitted by Dr H Wray from Loughborough

Ingredients

1tbsp oil 1 onion, chopped 2 red peppers, deseeded and chopped 1 garlic clove, crushed 1 tbsp Amoy chili sauce, or 1 red chili, chopped 100ml passata 1tbsp sun dried tomato paste 1 tbsp wine vinegar 3 tbsp ground almonds 12 gluten free sausages

Instructions

In an oven proof pan cook the onion and pepper in the oil on the floor of the roasting oven of the Aga for about 10 minutes until soft, or sweat in a frying pan on the hob of a conventional cooker. Add the chili sauce and garlic and cook for a minute or so on the simmering plate (over a medium heat on a conventional hob). Add the passata, tomato paste, and vinegar; cook in the simmering oven for 10 minutes or so, or at a simmer on a conventional hob for about 5 minutes. Allow to cool for a while then liquidise. Add the ground almonds, and some boiling water if it seems too thick. Cover and keep warm until the sausages are ready. Cook sausages as usual - about 20-25 minutes on the top set of runners in the Aga or 10-15 minutes under a conventional grill, turning occasionally as required. Serve the sausages with the red pepper sauce and a selection of steamed vegetables.

Attributes

- Main meals
- Wheat free