By Laura Bakhtiarian using Meat at the Mount natural skin BBQ pork sausages from the Adelady box.
The Adelady Box includes 500g beef mince, a boned & rolled chicken roast, 4 chicken breasts, 1kg of natural skin BBQ pork sausages, 4 lamb loin chops, 500g Atlantic salmon and 10 honey soy chicken kebabs, for only $99! YUMMO! You can also use code ADELADY at checkout for two free steaks (on orders over $80).
We always have Meat at the Mount produce in our fridges and freezers these days — they’re SA’s favourite online butcher, providing natural and premium quality meat! Their meat is GMO & hormone-free, and 100% Australian — and their beef and lamb is all from the Fleurieu Peninsula!
Serves :: 4
Ingredients
4 large potatoes, peeled and cut into quarters
4 carrots, peeled and cut into chunks
1kg natural skin BBQ pork sausages
1 brown onion, peeled and finely chopped
2 tbsp olive oil
3 garlic clove, crushed
1 tsp paprika
400g can chopped tomatoes
4-5 bay leaves
½ tsp black peppercorns.
400ml vegetable stock
Salt, to taste
Method
Prick the sausages all over with a knife. Add the olive oil to a heavy-based casserole dish and fry the sausages over a medium-high heat, turning often, until lightly golden all over – this should take about 10 minutes. Remove the sausages from the pan and set aside on a plate.
Add the onion to the casserole dish (there will still be some oil in the pan from the sausages) and continue to cook over a low heat, until the onion has softened. Add the garlic and paprika and cook for another minute, until fragrant.
Add the chopped potatoes and carrots and stir everything around in the casserole dish so that the vegetables are coated with the oil and spices. Add the tomatoes and stock and bring to a simmer. Add all remaining ingredients and return the sausages to the casserole.
Simmer on medium-low for about 45 minutes, or until the potatoes are cooked through.
Sprinkle with fresh chopped parsley, and serve immediately. Enjoy! x
