The Crazy Kitchen: Spanish Sausage & Mash

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Sunday, 13 April 2014

Spanish Sausage & Mash

On Saturday I took some sausages out of the freezer as it looked like it was going to be a nice day to be in the garden, and possibly have a barbecue. Unfortunately it didn't turn out to be as nice as I thought so decided on good old sausage and mash instead, but with a twist.

I had some Schwarts Flavour Shots in the pantry (yes I have a pantry now after wanting one for almost a decade!) and chose to use the Spanish Paella flavour. Each of the flavour shots contain a recipe on the packaging, but I'm not one to follow recipes, and like to try something a little bit different.

 photo flavourshotsjpg_zps9f9f6f0a.jpg 

The flavour shots are a combination of spices and oil to make your chosen dish taste authentic. I thought that the smoked paprika and garlic flavours would be perfect with the sausages, onion and peppers that I had. 

 photo sausageingredientsjpg_zps5d1ef0f2.jpg

You could leave the sausages whole, but I like to cut them up to make them go a bit further.

 photo spanishsausages2jpg_zps5c06d5ac.jpg

Spanish Sausage & Mash - serves 4/5

Schwartz Spanish Paella Flavour Shot
1 onion, sliced
750g sausages, cut into 3 or 4 pieces
1 green pepper, cored & sliced
1 red pepper, cored & sliced
  • Heat a large pan and add the flavour shot and onion
  • Fry gently for 2 minutes
  • Add the sausage and fry for 10 minutes, stirring regularly
  • Add the peppers and fry for an additional 10 minutes, or until the sausages are cooked through

Serve with creamy mash.

 photo spanishsausageampmashjpg_zps39213e79.jpg  photo spanishsausagemash3jpg_zps68ee6906.jpg


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