The other day I went to the shops to buy a mate a cookbook. I bought one for him and three books for ME. That’s fair, don’t you think?
One of my purchases was Apples for Jam by Tessa Kiros (it was on special and I can’t resist a bargain). I was flicking through it and this recipe caught my eye. I fiddled with the quantities a bit so feel free to do the same. The original recipe serves eight which is just a bit too much for two people. These quantities would serve three or four.
- 375g good quality sausages
- 400g of diced tomatoes (fresh, canned or preserved)
- 4 medium sized potatoes, peeled and cubed
- 1 tbs (15mls) olive oil
- 15g butter
- ½ red onion, finely chopped
- ¾ tsp paprika
- a piece of cassia bark or ½ a cinnamon stick
- 1 bay leaf
- salt and pepper to taste
- a pinch of sugar
- 2 tbs chopped parsley
- Slice the sausages into thirds.
- Heat the oil and butter in a pan and sauté the onion for a couple of minutes over medium heat.
- Add the paprika and cook for 30 seconds or so.
- Add the sausages and cook until lightly browned.
- Add the potatoes, tomatoes, cassia and bay leaf.
- Add about ½ cup (125mls) of hot water.
- Season with salt, pepper and sugar and bring to the boil.
- Cover, lower the heat and leave until the potatoes are cooked through (about 30-45 minutes).
- When the potatoes are cooked, stir in the parsley and serve.