Sunshine Brunch (Gluten Free/Dairy Free) – greedy for 2!
6 Thick Pork Sausages (Gluten Free)
20 Cherry Tomatoes – whole
2 mini Sweet Peppers – any colour, sliced into rings
1 Red Onion – halved and sliced
Crushed Dried Chilli Flakes
Pinch of Paprika
Take a frying pan and put a thin film of rapeseed oil on it and cook your sausages over a medium heat for 20-22 minutes until nicely browned
Take a second pan and again coat in rapeseed oil and start to cook the red onion slowly
Once the onion starts to caramelise add in the peppers and tomatoes
Once the peppers and tomatoes start to soften sprinkle over a tsp of chilli flakes and half a tsp of paprika and stir in
When the sausages are done pop them into the veg pan to keep warm
Poach four eggs your favourite way
Spoon the sausages and veg into pasta bowls
Pop your poached eggs on top and garnish with a wee bit more crushed chilli flake!
Top Tip – you can get so many different sorts of Paprika – I love La Chinata, it’s very authentic and really tasty, our founder, Denis Lynn, brought the idea of using it in sausages home with him from Spain over a decade ago. It’s actually in one of our Chorizo recipes, so I thought it would be nice to add it to a sausage dish!
Available in UK retailers there is sweet, bitter sweet and hot varieties!