Recipes, Sausage Recipes

Wild garlic sausages, peppers, potatoes & oregano

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This one is a straight-up winner. These pork and wild garlic sausages have a depth and tang that makes them an ideal companion for sweet, rich pepper. The role of the potatoes is to soak up all those tasty juices and fat.

I think for a time, these types of dishes were known as ‘one pot wonders’, and they are a great way to cook. All those flavours are forced to mingle and combine, meaning no juices or fats are lost along the way. With these sausages in particular, you really want to keep all the flavours in play. I love how the potatoes act as a sponge for everything going on here.

Serves 2-3

Ingredients

Method

  1. First, you need to blister the skin on the peppers. Set them over the high flame on the hob and let the skin burn. Move them around as necessary — you don’t want to burn the actual flesh. Once all the skin is charred, place them in a large bowl and cover with cling film. Leave for 15 minutes.
  2. Preheat your oven to 180°C.
  3. Returning to the peppers, peel the skin off. It should come away quite easily if done under running water. Remove the seeds and then slice up the flesh.
  4. Set a large casserole pan over a high heat and brown off the sausages in a little olive oil. Remove the sausages and add the peppers, bay leaves, onions and potatoes. Season well with sea salt and stir.
  5. Add the stock and the wine and then transfer to the oven for 25 minutes.
  6. Add the oregano and give everything a stir and then return to the oven for a further 20 minutes.
  7. Nestle the sausages into the dish and return to the oven for a further 10-15 minutes.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.