1 Packet of Sausages, 2 Dinners…..Part 1

We spent the Easter weekend in Cornwall and drove back yesterday. It took us 9 hours! The food cupboards and fridge are pretty bare, but I just couldn’t bring myself to take the children to the supermarket……we are all a little traumatised from yesterday and need to be kind to one another. Food shopping during the school holidays does not evoke kindness….from any of us!

I hunted through the freezer and found…..a 12 pack of sausages! I will now use said sausages to make not one, but two dinners. Thus allowing me to put off shopping until…… Thursday……ta dah! (Worst magic trick ever, but you get the idea!)

Tomorrow I will be using the rest of the sausages to make Caramelised Red Onion, Sausage & Wensleydale Tart

Smoky Sausage & Basil Meatballs


Feeds: 4

Total cost: £1.89

  • 6 pork sausages
  • 6 large basil leaves (4 for meatballs and 2 to season) finely chopped
  • 3 spring onions finely chopped
  • 500g passata
  • 1 red pepper
  • 1/2 courgette
  • 1 red onion (regular onion works fine too)
  • 1 clove of garlic
  • 1 tsp paprika
  • 1 tsp sugar
  • Salt and ground black pepper to season
  • Olive oil for frying
  1. Slit each of the sausage skins open, lengthways. Pull out the sausage meat and discard the skins. Put all of the sausage meat into a mixing bowl.
  2. Add the basil and the spring onions to the mixing bowl. Using your hands, make sure that all of the ingredients are well mixed and evenly spread.
  3. Roll a small amount of sausage meat between the palms of your hands, making around 20 small meatballs.
  4. Put the meat balls into a deep frying pan and drizzle with a little olive oil. Fry on a low heat for 10 minutes, shaking the pan occasionally, to make sure they are browned all over.
  5. Cut the onion in half, and then each half into thin semi circles of onion. Finely slice the garlic and roughly chop the pepper and courgette into chunks. Add to the pan with the sausages. Fry for a further 10 minutes.
  6. Add the paprika and sugar to the pan and fry for 1 minute.
  7. Add the passata and simmer for 5 minutes on a high heat until the sauce reduces and thickens a little.
  8. If you prefer a smooth sauce, or want to hide the veg from the kids, remove the meatballs and blend with a hand mixer. Return the meatballs to the sauce.
  9. Season and serve with mashed potato or rice.



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