by Elly Mitchell
Once upon a time the term ‘voyage’ was used to describe a long journey, often involving perilous travel – over the past few months, it could have referred to the treacherous act we involve ourselves in each week as we wait outside Tesco for an hour, before desperately raiding shelves in search for milk and flour.
The curse of the superstore has offered a fantastic opportunity for people, like me, to delve further into the world of shopping local, allowing the chance to support independent businesses whilst avoiding chaos in the process.
During a time where a lot of recipe fundamentals were far and few between, I was introduced to Spice Island Chilli, a local business offering a delicious range of handmade chilli sauces.
I really wanted to cook something that really complemented the intricate flavours of the sauce, and so, these Smoking Gun Sausages were created, so named for the rich, smokey notes boasting from the chipotle and tomato base of Bligh’s Revenge.
You will need:
2 tbsp sunflower oil
8-12 good-quality pork bangers
1 pack unsmoked bacon
2 onions diced
2 crushed garlic cloves
3-5 tbsp Spice Island Chilli Bligh’s Revenge sauce
400g tin chopped tomatoes
300ml chicken stock
1 tbsp Worcestershire sauce
1 tbsp wholegrain mustard
A medium glass of red wine
400g tin kidney beans
salt and freshly ground black pepper
Note: I would recommend starting with one tablespoon of chilli sauce and building it up over the course of the recipe to suit your taste; although this is a particularly mild product, it’s still easier to add than to take away.
The result? A marvellously rich and smokey sausage casserole that dances on your taste buds, whilst offering a very welcome punch of heat.
Spice Island Chilli sauces are perfect for people that like their dishes full of flavour and are looking to find ways of breathing new life into those simple, traditional recipes.