Summer Sausage And Pepper Casserole

• 1 dozen Good sausages, use a variety
• 2 clove Smoked garlic
• 2 small chorizo sausages, chopped
• 1/2 Lemon
• 1 Sprig fresh rosemary
• 1 bunch Fresh thyme
• 1 tsp Paprika
• 1 pinch Salt and pepper
• 1/2 tsp Dried oregano
• 1/2 tsp Chilli powder
• 1 dash Franks red hot sauce
• 2 Whole bell peppers, different colours
• 1/2 Red onion
• 1/2 pints Passata
• 1/2 Glass white wine (optional)

1. Use about a dozen good quality sausages, not processed, at least 85% meat content, a variety is better, I used pork, pork and Bramley apple and Lincolnshire varieties.
2. Prick the sausages.
3. Add them to a large roasting dish with the garlic and chorizo, no oil is needed.
4. Place under the grill for about 10 minutes or untill the sausages are browned (otherwise they can look anaemic if just cooked in the sauce).
5. Chop the peppers and onions.
6. Remove the sausages from under he grill and add all other ingredients to the dish.
7. Roast for about half a hour on 175.
8. Serve garnished with a tbsp of sour cream and fresh parsley.
9. Serve with either crusty bread, over rice or pasta.

sausages, clove smoked garlic, chorizo sausages, lemon, rosemary, thyme, paprika, salt, oregano, chilli powder, bell peppers, red onion, glass

Taken from cookpad.com/us/recipes/338487-summer-sausage-and-pepper-casserole (may not work)