Ingredients:
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8 sausages
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5 small potatoes
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2 large carrots
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2 leeks
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2-3 cloves garlic
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3 tbsp peri peri prego sauce or sauce of choice
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2 heaped tsp whole grain mustard
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1 can beans
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1 can whole plum tomatoes
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1 can’s worth of water
Method:
Cube and boil potatoes – drain and leave to steam dry. Grill sausages until browned and set aside – once cool, cut in half and score them on both sides.
Once potatoes are cool enough to handle, use a masher to mash them up and add 1 heaped tsp whole grain mustard, and salt and pepper to taste – then roll into 4 compact balls and set aside.
Cut up carrots and leeks – cook until slightly browned ~10mins, add garlic and cook a few more mins – if your sausages are not spicy, feel free to add spices of your choice at this point. Mix in the sauce and 1 tsp whole grain mustard.
Add the canned beans with the brine and the canned tomatoes – use your hand to break the whole tomatoes as you’re pouring them into the pot.
Lastly add 1 tin’s worth of water and cook for ~15-20mins until reduced. Pour into an oven safe casserole, stick in the sausages and the potato dumplings – brush the dumplings with olive oil.
Preheat the oven to broil function (highest heat, top element) and roast for ~15mins until the sausages are crisp and dumplings are golden – garnish with chopped parsley. Allow to stand for 10mins and then serve immediately in a bowl.
