Food & Drink

Lamb sausages in tomato sauce with bacon sauerkraut

By Paul Foster, Great British Chefs


• 12 lamb sausages

• 500g of Mutti 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 chicken stock cube

• 1 tsp sweet smoked paprika

• 250ml of white wine

• 400g of sauerkraut

• 8 smoked streaky bacon slices,
finely chopped

• 50g of unsalted butter

• 2 sprigs of fresh thyme

• 2 garlic cloves, finely chopped

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 dish that takes just an hour to knock together


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.

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.

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 two until fragrant. Pick the thyme leaves, then add these to the pan too.

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.

Add a dash of oil to a frying pan and sear the sausages so they’re a nice golden brown all over. If your frying pan is not oven-proof transfer to oven-proof dish and pour tomato sauce so it is around halfway up the sausages, then cover with a lid or tin foil. Bake in oven for 20 minutes, until the sausages are piping hot in the centre.

Serve the sausages in the sauce with the sauerkraut on the side.

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