Christine Hamilton's piri piri bangers recipe

• 450 g (15.9oz) Chunky pork sausages
• 3 Large sprigs of fresh thyme
• 4 Garlic cloves, peeled
• 1 tbsp Olive oil
• 3 tbsp Sweet chilli sauce
• 1 Red chilli, deseeded and cut into large pieces
• 0.5 Lemon, cut into wedges
• 2 Large cherry tomatoes on the vine

1. Pre-heat oven to Gas Mark 4, 180 degrees C, 350 degrees F. Place sausages into a small baking pan or tin.
2. Mix together in a bowl or jug the thyme, garlic, seasoning, oil and chilli sauce.
3. Pour over the sausages and roll them to coat.
4. Add the red chilli and lemon, squeezing and leaving wedges in the pan.
5. Place in the pre-heated oven and cook for 35 minutes, then add tomatoes (vine and all) and cook for a further 5 minutes to soften slightly.
6. Serve with mini roasted new potatoes tossed in thyme and drizzled with piri piri juices.

pork sausages, thyme, garlic, olive oil, sweet chilli sauce, red chilli, lemon, cherry tomatoes

Taken from www.lovefood.com/guide/recipes/12675/christine-hamiltons-piri-piri-sausages (may not work)