Sausage Supper

Short of time and strapped for cash? How about we show you how to knock up a two course meal in under 20 minutes and for less than £2.50 per head! This one-pot style of cook­ing means there’s minimal washing up too. Tasty and simple dinner… SORTED!

(Serves 2)


  • 1 shallot
  • Shot of olive oil
  • 2 sticks of celery
  • Chunk of chorizo (150g)
  • Glass of white wine
  • Tin of tomatoes
  • Tin of chickpeas
  • 4 hefty pork sausages
  • Handful of fresh parsley

How do I cook it?

  1. Preheat the grill to a medium heat.
  2. Peel and roughly chop the shallot and start to fry in a large frying pan with a shot of oil to soften.
  3. Prick the sausages to stop them bursting as they cook and line them up on a baking tray.
  4. Grill them for 10-15 minutes, turning occasionally until they are golden all over.
  5. Wash and chop the celery and add to the pan with the shallot, frying for 2 minutes.
  6. Cube the chorizo and toss in with the onion and celery to cook for 2 minutes.
  7. Splash in the wine and allow to bubble.
  8. Open and drain the chickpeas, before adding to the pan with the tinned tomatoes.
  9. Stir and simmer the sauce until the sausages are cooked.
  10. Chop the fresh parsley and mix into the cassoulet with salt and pepper to season.
  11. Serve the sausages on a generous mound of the chickpea and chorizo cassoulet.

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