This one is a straight-up winner. These 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.
Wild garlic sausages, peppers, potatoes & oregano
4 large red peppers
2 white onions, peeled and roughly sliced
2 large potatoes, peeled and cut into rough chunks
4 cloves of garlic
½ a bunch of fresh oregano, leaves picked from the stalks
500ml of homemade chicken stock
2 fresh bay leaves
1 glass of white wine
- 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.
- Preheat your oven to 180°C.
- 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.
- 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.
- Add the stock and the wine and then transfer to the oven for 25 minutes.
- Add the oregano and give everything a stir and then return to the oven for a further 20 minutes.
- Nestle the sausages into the dish and return to the oven for a further 10-15 minutes.