This is what happens when you give your husband strict instructions on how to make sausage casserole: Make sure there’s plenty of liquid, I said, and don’t let it boil too ferociously. Barry defied me on both points and came up with something much more delicious. It’s great with any good sausages, but especially lovely if you sneak in some Toulouse-style/Sicilian-style/exotic sausages.
1 onion, finely sliced
2 cloves garlic, sliced
half teaspoon sea salt
1 red pepper, finely sliced
1 tin chopped tomatoes
1 packet sausages
1 teaspoon paprika
Fry the onion, garlic, salt and chilli in a little oil. Don’t worry if it browns. After about five minutes, add the sausages and red pepper. Again, let it brown slightly, if you want. Keep frying for five more minutes.
Now, add the tomatoes, basil and paprika. Rinse out the tin with a splash of water, not too much. Bubble, bubble for a couple of minutes. Put the lid on and turn down the heat now. Allow to simmer for 10 minutes. At this point, give it a good stir. If it’s starting to stick, add a couple of tablespoons of water and stir regularly. If it’s still quite runny, keep the lid off and allow the sauce to reduce. Either way, cook for a further 10 – 15 minutes.
Serve with rice or mashed potato and – if you don’t mind a bit of gloop – some soured cream. Sprinkle with coriander.