Smoking Gun Sausages Recipe

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
1tbsp marjoram
1 tbsp wholegrain mustard
A medium glass of red wine
400g tin kidney beans
salt and freshly ground black pepper

1. Pop the sausages into a pan with a drizzle of oil and fry for ten minutes, or until browned. Take them out and put to one side before throwing in the chopped bacon (make sure you cut the rind off – I would recommend thin strips or squares) when your bacon is cooked, take it off the heat and pop to one side with your sausages.
2. In the same pan, add your chopped onion and fry for 1-2 minutes, or until you start crying (note: does not count if you are crying for reasons outside of onions) you’ll see the colour changing quite quickly as it picks up all those heavenly meat-fat flavours! Add your garlic and fry for another couple of minutes.
3. When you are happy that your onions and garlic are soft, add in your marjoram and Bligh’s Revenge chilli sauce – season with salt and 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.
   

4. After a minute or so of stirring your base ingredients together, it’s time to throw in your chicken stock, chopped tomatoes, wholegrain mustard and Worcestershire sauce
5. Add your red wine – I pop in roughly a 175ml measurement.
6. Add your sausages and bacon into your sauce and give it a good mix. Cover your pot/pan/dish and let simmer for 20 minutes before adding in a can of kidney beans and allowing to simmer for a further 5-10 minutes.

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. 

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