Sunday, 30 January 2011

Sausages, Mash & Chili Burst Tomatoes

Every now and then, we need a good old plate of comfort food. Especially in winter where the cold is just outside the door. We want to feel warm and cosy and curl up in front of the TV with a good film and something to munch on.

'Bangers and Mash' - a firm British favourite. And it's good, of course it's good, but it's just sausage and potato. It needs something more. Gravy - too common. Beans - too student. Burst cherry tomatoes with dried chili and garlic - that's more like it!

It's all the comfort of the traditional meal with all the flavour of something more fancy. Plus it's only 3 ingredients and bits from the store cupboard - which also makes it incredibly cheap.

Debbie & Andrew's sausages are the best sausages I have ever come across in a supermarket. 98% pork shoulder from British farms, zero rusk so it's perfect for all those avoiding gluten, and so little fat that none seeps out whilst cooking. Ah-may-zing.

So whilst your potatoes are softening, and the sausages are cooking, heat a little oil in a small frying pan, add a clove of crushed garlic and a teaspoon of dried chili flakes, then follow with a small packet of cherry tomatoes (or more of you're cooking for more - this serves 2 generously) and let them sit there for 15 minutes, or until they start to burst and bubble in their own juices. You may want to give them a bit of a prod to make them burst if you start to get impatient (as I always do).

The chili takes away most of the sweetness of the tomatoes, and it makes a beautiful sauce as it swims in the tomato juice. Plus, it adds a teeny tiny bit of goodness to an otherwise meat and carb filled plate.

I served this to a friend who came to stay for the weekend and she loved it. Simple enough to put together whilst spending as little time in the kitchen as possible, and different enough to impress a guest.

Absolute winner.

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