Autumn Vegetable & Sausage Ratatouille

Ingredients

• 12 good-quality sausages 
  
• Oil, for frying 
  
• 1 large onion, roughly diced 
  
• 1 large garlic clove, crushed  
  
• Sea salt  
  
• 2 large carrots, roughly chopped 
  
• 2 peppers, roughly chopped 
  
• 2 small courgettes, roughly chopped 
  
• 150g chestnut mushrooms 
  
• 1 tablespoon smoked paprika  
  
• 2 teaspoons sun-dried tomato purée  
  
• 1 tablespoon dried mixed herbs  
  
• 2 tablespoons balsamic vinegar 
  
• 2 tins of chopped tomatoes, approximately 800g in total  
  
• Sea salt and cracked black pepper  
  

To Serve

• Small bunch of roughly chopped parsley 
  

Method

• Place the 3-ply Stainless Steel 28cm Sauteuse over a medium heat on the hob. Prick the sausages and place in the pan along with a dash of oil. Brown the sausages for 2 to 3 minutes. Set the sausages aside on a plate until later. 
  
• Add a little more oil to the pan and sauté the onion for 3 to 4 minutes until starting to soften and caramelise. Add the garlic along with a generous pinch of salt and continue to fry for a further minute.  
  
• Add the carrots, peppers and courgettes to the pan and continue to fry gently over a medium heat for 3 to 4 minutes before adding the paprika. Fry for a further minute stirring to ensure the spice doesn’t burn. Then add the tomato purée, herbs and balsamic vinegar. 
  
• Tip in the tomatoes along with another 2½ cans of water and bring the pan up to a boil. Return the sausages to the pan, lower the heat and allow it to gently simmer for 40 to 45 minutes or until the sauce has thickened. Season to taste. 
  

Cook's Notes

• Try swapping the smoked paprika for hot smoked paprika for an extra-spicy kick. 
  
• This ratatouille makes great leftovers. Make this dish for 6 but then reserve 2 portions. Chop up the remaining 4 sausages into bite-size pieces and stir back through the ratatouille. Spoon over pasta for a super-quick midweek meal.