Penllyn Estate Sausage Stew

Method

1. Heat your oven to 200°c.
2. Pour 4 tbsp of rapeseed oil into a sauté pan and set on a high heat. Add the onions and cook for 5 minutes before adding diced peppers and herbs. Sauté for a further 5 minutes. 
3. While the peppers are cooking, cut the sausages into 5cm pieces and place into a pan with the rapeseed oil. Put in the oven for 10 minutes.
4. Add the garlic, chilli, tomatoes to the peppers and stir well. Add the sugar, salt and red wine.
5. Bring mixture to the boil, then reduce to medium. Continue cooking for another 8 minutes until the tomatoes have broken down to form a thick sauce.
6. Pour the mixture into the pan with the sausages and place back in the oven for another 10 minutes. 
7. Serve with warm crusty bread.