This is a wonderful easy to make family recipe!
450g/1lb Lincolnshire Sausages
1 tbsp oil
1 onion, peeled & sliced
1 tbsp paprika
1 x 400g can chopped tomatoes
1 tbsp tomato puree
150g/6oz button mushrooms
300ml/ ½ pt stock
freshly ground black pepper
1. Dry fry the sausages until browned on all sides remove from the pan and set aside.
2. Add the oil and onions to the pan and fry until browned. Add the paprika and cook for a further minute, then add the tomatoes to the pan with the puree. Stir well then add the mushrooms and stock.
3. Bring the mixture to the boil, reduce the heat then return the sausages to the pan and cook for a further 10-15 minutes.
4. Serve with fresh seasonal vegetables.