Sometimes you fancy doing something different with a sausage in the summer other then a BBQ. I love sausage casserole in the winter. I decided to make a summer version with lovely summery vegetables. The main flavour I wanted was lovely smokey sweet paprika and it worked a treat. This was light fresh healthy and very tasty.

Ingredients

• 6 sausages, any flavour you like, mine were rosemary and red wine
• 1 red onion, peeled and chopped medium chunky
• 1 carrot, peeled and diced to roughly the same size as the onion
• 2 sweet pointed peppers, de seeded and cut into chunks
• 1 large garlic clove, peeled and finely sliced
• 1 tbsp tomato puree
• 1 tbsp sweet smoked paprika
• 1 tsp hot smoked paprika
• 300ml vegetable or chicken stock
• 35g fresh or frozen sweetcorn
• 6 caper berries
• 1 tbsp fresh oregano, leaves only (or 1 tsp dried)
• ½ tbsp fresh rosemary, leaves only chopped (1/2 tsp dried)
• Good pinch of sea salt
• Good crack of black pepper
• Oil for frying

Directions

1. In a frying pan with a lid heat up some oil. Add the sausages and brown all over. Remove and set aside. 
2. In the same pan add another drizzle of oil if you need to but you might not you may also need to pur off some of the sausage fat. Add the red onion and cook on a medium high heat for about 3 minutes. Add in the peppers and garlic and cook for another couple of minutes.
3. Add the tomato puree and paprikas cook out for a further minute. Add the stock and add the sausages. Bring to the boil add the lid and reduce to a simmer, simmer for 20 minutes.
4. Remove the lid add in the sweetcorn, capers, oregano, rosemary, salt and pepper (to taste) on a high simmer cook for another 5 minutes so the sauce reduces a little. Serve and enjoy 😊