Updated: May 6, 2020
Smoking Gun Sausages
A Spice Island Chilli recipe created by Elly Mitchell.
Elly is the sole talent behind the food and travel website, Fork & Vine. Please check out Elly's website www.forkandvine.co.uk where you'll find the full review and recipe for her Smoking Gun Sausages using Bligh's Revenge. As well as, engaging, educational and entertaining reads from Elly on food, reviews and travel from across the Hampshire and West Sussex area.
Here we go!....
Smoking Gun Sausages
You will need: 2 tbsp sunflower oil 8-12 your favourite, quality pork bangers. We recommend, Astles of Portsmouth - Butchers 1 pack unsmoked bacon 2 onions diced 2 crushed garlic cloves 3-5 tbsp Bligh’s Revenge Spice Island Chilli sauce 400g tin chopped tomatoes 300ml chicken stock 1 tbsp Worcestershire sauce 1 tbsp marjoram (oregano or mixed herbs work just as well) 1 tbsp wholegrain mustard A medium glass of red wine 400g tin kidney beans salt and freshly ground black pepper
Into a pan with a drizzle of oil, fry and brown the sausages for ten minutes. Once done, pop them into a bowl to one side before throwing in the thin strips of chopped bacon into the same same pan. Once cooked, pop the bacon to one side with your sausages.
Sticking with the same pan again, add your diced onion and fry for 1-2 minutes. Add your garlic and fry for another couple of minutes, making sure to keep stirring and watching the heat – Careful not to burn the garlic.
When you are happy that your onions are soft and your garlic is aromatic, add in your Bligh's Revenge chilli sauce. Note: Start with one tablespoon of chilli sauce and more to your liking.
Sir for a minute or two and add your chicken stock, chopped tomatoes, wholegrain mustard and Worcestershire sauce and marjoram (or oregano or mixed herbs, whichever you've chosen).
Now add your red wine – approximately 175ml measurement and season the whole sauce with salt n pepper.
Now it's time to add your sausages and bacon and give it a good mix!
Pop a lid on and let simmer for 20 minutes, then add the can of kidney beans (remember to wash them beforehand!) and simmer for a further 5-10 minutes.
The result? A beautiful, rich and smoky sausage casserole fit for the Captain's table.
Serve the dish with a cheesy mashed potato or nice rustic bread, or just on its own.
BOOM! - Not a mutiny in sight.
Check the website regularly for more easy, home cooking classics from Elly in the future.
Hi, I'm Liam. Founder and creator of Spice Island Chilli
Spice Island Chilli®, based in Portsmouth, is a fusion of my two passions: History and Chilli.
It’s the reason I continued to create my handmade range of chilli sauces, sharing with you my interest for awesome new tastes and flavours, and the historic tales of adventure that helped inspire me to create the range.
Spice Island is the historic location of maritime trade and customs in the area of Portsea known as Old Portsmouth.