Spicy sausage & chorizo

For this recipe I have teamed the dish with Pasta but you could use it to top a Jacket potato or just in a bowl with some bread. A great winter warmer dish.

Serves 4

INGREDIENTS
2x Tesco Finest Hickory smoked pork sausages (or similar)
50g Spanish chorizo sausage
1/2 tin Tesco mixed taco beans (or other beans of your choice)
1 tin Chopped tomatoes with herbs
1 medium onion
1/4 red bell pepper
1-2 cloves garlic
2 tsp tomato puree
1 chicken stock cube
2 tsp worcestershire sauce
1 tbsp olive oil
200g pasta

METHOD
Dice the onion and fry in olive oil for approx 5 mins to soften. Dice the pepper and add to pan with onions and fry for a couple more mins. Add crushed garlic and fry for another minute.

While that is frying remove the skins from the sausages and make into bite size balls (about the size of a pound coin). Dice the chorizo.
Put 3/4 of the tin of tomatoes in a jug and blend with a hand blender. Add the stock cube, worcestershire sauce, tomato puree and about 1 mug of boiling water.

Remove onions etc from pan and add to jug of tomatoes etc.

Using same pan fry the sausage balls until starting to brown the add the chorizo and fry for a minute or two.

Pour Tomato mixture back into the pan and add the rest of the tinned tomatoes and the beans.

Simmer for 15-20 mins. While simmering prepare the pasta according to pack instructions.

To serve, Divide the pasta between four bowls and top with the sausage mixture.

413 kcals
54g carbs
18g protein