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Skillet sausages with smokey tomato sauce

Serves: 5
Prep: 10
Cook: 35

    This flavoursome dinner will change the way you eat sausages forever. It's a good source of plant-based iron and protein and makes a great midweek meal. To learn more about the best sources of plant-based iron, check out our article.

    Ingredients

    • 1 pack plant-based sausages, sliced on the round. Try these from Bean Supreme
    • 3 tbs olive oil
    • 500g baby potatoes, quartered
    • 500g red capsicum, seeded and chopped into 2cm chunks
    • 1 large red onion, peeled and chopped into 2cm chunks
    • 400g tin no added salt chopped tomatoes
    • 1 tablespoon smoky paprika
    • Pinch chilli flakes
    • ¼ bunch parsley leaves and stalks, finely chopped
    • Black pepper to taste

    Method

    1. Step 1

      Heat a large frypan or skillet on medium to high heat, add 2 tablespoons olive oil and the plant-based sausage slices. Cook 2-3 minutes, turning frequently, then transfer to a plate.

    2. Step 2

      Add potatoes, cut side down, and cook for 5 minutes until browned, then flip and cook a further 5 minutes. Transfer to plate with sausages.

    3. Step 3

      Add remaining olive oil to pan, followed by capsicum and onion and cook 3-4 minutes.

    4. Step 4

      Add sausages and potatoes back to the pan or skillet, and add chopped tomatoes, smoky paprika, pinch of chilli, parsley and 1/3 cup water. Cover pan with lid and simmer for 10 minutes. Potatoes should be tender at this point.

    5. Step 5

      Remove lid, cook a further 5 minutes to reduce the liquid slightly.

    6. Step 6

      Season to taste and serve with ciabatta and a crunchy side salad.

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