Sunshine Brunch

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

Rapeseed Oil

Crushed Dried Chilli Flakes

Pinch of Paprika

4 Eggs


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!