1 tbsp olive oil
1 onion, sliced
410g can chickpeas, rinsed and drained
350g jar ready-made tomato sauce
150ml chicken stock
1 garlic clove, finely chopped
Zest of 1 small orange
2 tbsp flat-leaf parsley, chopped
Heat the oil in a deep frying pan and fry the sausages for 4-5 minutes until golden brown. Remove and set aside.
Cook the onion in the same pan for 5-6 minutes until softened, adding a splash of water if necessary. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer, and cook for 5-6 minutes until the sausages are cooked through.
Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.
Source: BBC Good Food Magazine (April 2010 issue)
Our House traditional sausage, lovingly handmade by our butchers with a minimum of 80% meat to Richard's secret recipe.
We make them from belly pork...
A delicious blend of organic pork, leek and herbs. Our sausages are lovingly hand-made by our butchers from belly pork and pork shoulder meat.