Lamb sausages recipe with tomato sauce
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
1h (COOK TIME: 1h)
Easy
4 People
Ingredients
-
12
lamb sausages
-
500
g
of Mutti passata
-
sunflower oil, for frying
-
2
sprigs of rosemary, leaves picked and finely chopped
-
1
small onion, finely chopped
-
2
garlic cloves, finely chopped
-
1
tsp
sweet smoked paprika
-
250
ml
of white wine
-
salt
SAUERKRAUT
-
400
g
of sauerkraut
-
8
smoked streaky bacon slices, finely chopped
-
50
g
of unsalted butter
-
2
sprigs of fresh thyme
-
2
400 g tinned Mutti Polpa Finely Chopped Tomatoes
-
1
chicken stock cube
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Lamb sausages recipe with tomato sauce: Method
- To make the tomato sauce, add a dash of oil to a saucepan and cook the onion and garlic until softened and beginning to colour. Add the smoked paprika and rosemary leaves, cook for a further minute, then pour in the white wine. Bring to a simmer and reduce by half.
- Add the passata, bring to the boil, then season, turn down to a simmer and cook gently for 20 minutes. Preheat an oven to 180°C/gas mark 4.
- Meanwhile, make the sauerkraut. Sauté the chopped bacon in the butter over a medium heat until crisp. Turn the heat down, then add the garlic and cook for a minute or 2 until fragrant. Pick the thyme leaves, then add these to the pan too.
- Add the sauerkraut and crumble in the chicken stock cube along with 100ml water. Cover the pan and leave to simmer gently for 30 minutes, stirring regularly.
- Add a dash of oil to a frying pan and sear the sausages so they’re a nice golden brown all over. Pour over the tomato sauce so it is around halfway up the sausages, then cover with a lid or tinfoil. Transfer to the oven and bake for 20 minutes, until the sausages are piping hot in the centre.
- Serve the sausages in the sauce with the sauerkraut on the side.
