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8 Archer’s traditional sausages
3 large potatoes
1 butternut squash chopped
3 tbsp Crush rapeseed oil or similar
1 large chopped red onion
1 garlic clove, crushed
1 tsp smoked paprika
400g can chopped tomatoes
400ml vegetable stock
2 bay leaves
Turn the oven to 180°C/fan160°C/gas 4. Peel the potatoes and carefully cut them in half, then into quarters.
Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – this should take about 10 minutes. Remove the sausages from the pan and put them on a plate.
Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute.
Add the chopped potatoes and butternut squash and stir everything around in the casserole so that the vegetables are coated with the oil.
Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves. Bring to a simmer (so it’s just bubbling gently). Return the sausages to the casserole.
Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve.