A delicious, simple dish, especially if using flavoured sausages such as herby or leek.
2 large potatoes, sliced
1 tablespoon vegetable oil
1 red onion, cut into 8
1 tablespoon tomato purée
¼pint/150ml/⅔cup red wine
2 large tomatoes, each cut into 8
6oz/175g broccoli florets, blanched
2 tablespoons chopped fresh basil
Salt and pepper
Shredded fresh basil
Cook the sliced potatoes in a saucepan of boiling water for 7 minutes. Drain thoroughly and set aside.
Meanwhile, heat the oil in a large skillet. Add the sausages and cook for 5 minutes, turning the sausages frequently to ensure that they are browned on all sides.
Add the onion pieces to the pan and continue to cook for a further 5 minutes, stirring the mixture frequently.
Stir in the tomato purée, red wine and the passata and mix together well. Add the tomato wedges, broccoli florets and chopped basil to the panfry and mix carefully.
Add the parboiled potato slices to the pan. Cook the mixture for about 10 minutes or until the sausages are completely cooked through. Season to taste with salt and pepper.
Garnish the panfry with shredded fresh basil and serve hot.
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