In the last of our sausage week recipes (booooo!) from Love Pork, we have this spicy Sunday lunch option for you.
Piri Piri style baked sausages
450g (1lb) chunky pork sausages
3 large sprigs fresh thyme
4 cloves garlic, peeled
1tbsp olive oil
3tbsp sweet chilli sauce
1 red chilli, deseeded and cut into large pieces
½ lemon, cut into wedges
2 large springs vine on cherry tomatoes
Pre-heat oven to 180ºC (Gas Mark 4/350ºF).
Place sausages into a small baking pan.
Mix together in a bowl or jug the thyme, garlic, seasoning, oil and chilli sauce. Pour over the sausages and roll the sausages to coat. Add the red chilli and lemon, squeezing and leaving wedges in the pan.
Place in the pre-heated oven and cook for 35 minutes, then add tomato sprigs and cook for a further 5 minutes to soften slightly.
Serve with mini roasted new potatoes tossed in thyme and drizzled with piri piri juices.
BRITISH SAUSAGE WEEK: HEARTY SAUSAGE ONE-POT
SUFFOLK SAUSAGES AS SPECIAL AS CHAMPAGNE
SAUSAGE BAKEWELL TARTS WITH APPLE AND CHEESE