Recipe: Paul Foster's Lamb Sausages in Tomato Sauce with Bacon Sauerkraut

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 winter warmer that takes just an hour to knock together.!)


Brought to you by Mutti in collaboration with renowned chef Paul Foster – Great British Chefs who runs his restaurant Salt in Stratford Upon Avon.


Ingredients

• 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 tsp sweet smoked paprika

• 250ml of white wine

• salt

• 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

• 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 2 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. 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


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


Recipe by: MUTTI RECIPES PRESENT... Paul Foster, Great British Chefs x Mutti



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