Wild Garlic Sausage with Peppers & Potatoes

Name: Wild Garlic Sausage with Peppers & Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 2-3
Ingredients: 480g Pork & Wild Garlic Sausages or Tuscan-Style Sausages; 4 large red peppers, deseeded and roughly chopped; 2 white onions, peeled and roughly sliced; 2 large potatoes, peeled and cut into chunky pieces; 4 cloves of garlic, smashed; ½ a bunch of fresh oregano, leaves picked from the stalks; 500ml of homemade chicken stock; 2 fresh bay leaves; 1 glass (approximately 150ml) of white wine

By George Ryle

This Wild Garlic Sausage Recipe is a straight-up winner. These pork and wild garlic sausages have a depth and tang that pair perfectly with the sweetness and richness of roasted peppers. The potatoes play their part beautifully, soaking up all the tasty juices and fat from the sausages as they cook.

For a time, dishes like this were called ‘one-pot wonders,’ and it’s easy to see why. Everything cooks together, forcing the flavours to mingle and combine, with no delicious juices or fats wasted along the way.

These wild garlic sausages are packed with flavour, and the potatoes act as the perfect sponge for all the goodness going on here. A simple, hearty recipe that’s ideal for those looking for easy one-pot meals or a comforting, rustic sausage recipe.

Why not give my Wild Garlic Sausage with Chickpeas & Leeks a try? This hearty, flavour-packed dish combines the punchy aroma of fresh wild garlic sausages with tender chickpeas and seasonal leeks for a truly satisfying meal.

Serves 2-3

Ingredients

480g Pork & Wild Garlic Sausages or Tuscan-Style Sausages
4 large red peppers, deseeded and roughly chopped
2 white onions, peeled and roughly sliced
2 large potatoes, peeled and cut into chunky pieces
4 cloves of garlic, smashed
½ a bunch of fresh oregano, leaves picked from the stalks
500ml of homemade chicken stock
2 fresh bay leaves
1 glass (approximately 150ml) of white wine

Method

Blister the Peppers:
Start by blistering the skins of the peppers. Place them directly over a high flame on the hob, turning as needed to char the skin evenly without burning the flesh. Once fully charred, transfer the peppers to a large bowl, cover tightly with cling film, and leave to steam for 15 minutes.
Prepare the Peppers:
Preheat your oven to 180°C. After the peppers have steamed, peel away the charred skin under running water. Remove the seeds and slice the flesh into strips.
Brown the Sausages:
Heat a large casserole pan over high heat with a drizzle of olive oil. Brown the sausages evenly, then remove them from the pan and set aside.
Combine Ingredients:
Add the peeled peppers, bay leaves, onions, and potatoes to the casserole pan. Season generously with sea salt and stir well.
Add Stock and Wine:
Pour in the chicken stock and white wine, stirring to combine. Transfer the dish to the preheated oven and cook for 25 minutes.
Add Herbs:
After 25 minutes, remove the pan from the oven, add the fresh oregano, and give everything a good stir. Return the dish to the oven for another 20 minutes.
Finish with Sausages:
Finally, nestle the sausages into the dish, ensuring they are partly submerged. Return to the oven for 10-15 minutes, allowing the sausages to absorb the flavours and heat through.

Serve hot and enjoy the combination of smoky peppers, tender potatoes, and juicy sausages!

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George Ryle

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.