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Smoky Spanish sausages with aioli


Serves: 4, easily halved
timePrep time: 15 mins
timeTotal time:
Smoky Spanish sausages with aioli
Recipe photograph by Stuart West

Smoky Spanish sausages with aioli

Bring some sunshine to the colder months with this flavoursome family meal

Serves: 4, easily halved
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
593Kcal
Fat
42gr
Saturates
12gr
Carbs
28gr
Sugars
8gr
Fibre
6gr
Protein
22gr
Salt
2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 600g baby new potatoes, quartered
  • 3 peppers, cut into chunks
  • 200g cherry tomatoes, halved
  • 2½ tbsp olive oil
  • 1 tbsp smoked paprika
  • 8 pork sausages* (we used chorizo-style)
  • 75g pitted black olives
For the aïoli
  • 75g light mayonnaise
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice

Step by step

  1. Put your largest baking tray in the oven (or use 2 smaller trays) and preheat to 220°C, fan 200°C, gas 7. Cook the potatoes in a pan of salted boiling water for 4 minutes, drain and add to a large bowl with the peppers and tomatoes. Toss with 1½ tablespoons of olive oil, the smoked paprika and seasoning. Spread out on the hot tray and roast for 18-20 minutes initially.
  2. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan and cook the sausages for 15-20 minutes over a medium-high heat, turning regularly, until cooked through.
  3. Stir the olives into the roasted veg, mixing everything around well. Return to the oven for 3-5 minutes until the veg are tender and are starting to catch at the edges.
  4. Mix all the ingredients for the aioli in a small bowl and season to taste.
  5. Divide the sausages and oven-roasted veggies between four plates and serve with the aïoli.

    *Check your sausages are gluten-free, if required. 

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