Ingredients:

  • 5 lb (700 g) High-quality pork or Cumberland sausages (8 large links)
  • 2 x 14.5 oz cans (approx. 800 g) Tinned Tomatoes (whole or chopped)
  • 1 large Red Onion, finely diced
  • 1 Tbsp Smoked Paprika (Spanish sweet)
  • 4 oz (115 g) block Feta Cheese
  • 2 Tbsp Olive Oil
  • Salt and Black Pepper, to taste

Instructions:

  1. Prepare Ingredients: Dice the red onion finely. Remove sausages from their casing (optional for a ragu-like texture) or leave them whole. Slice whole sausages thickly on the diagonal if using links.
  2. Sear the Sausages: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the sausages (or the meat removed from the casings). Sear aggressively until deeply browned on all sides. Remove the sausages/meat and set aside, leaving the fat and residue in the pan.
  3. Soften the Aromatics: Reduce the heat to medium. Add the diced red onion to the skillet and sauté for 5–7 minutes, scraping up the browned bits from the sausages (the fonds). Cook until the onions are soft and translucent.
  4. Add Flavour: Stir in the smoked paprika. Cook for 1 minute until fragrant. This ‘blooming’ step intensifies the spice’s flavour.
  5. Simmer the Sauce: Pour in both cans of tinned tomatoes. Season generously with salt and black pepper. Bring the sauce to a gentle simmer, stirring well.
  6. Combine and Reduce: Return the seared sausages/meat to the pan, ensuring they are submerged in the sauce. Reduce the heat to low and simmer, uncovered, for 10 minutes, allowing the sauce to thicken slightly and the sausage flavours to infuse.
  7. Add the Feta: Preheat your grill/broiler to high (or the oven to 200°C / 400°F). Crumble the block of feta cheese evenly over the top of the simmering tomato and sausage mixture.
  8. Bake/Broil: Transfer the skillet to the preheated grill/broiler or oven. Cook for 3–5 minutes. The feta should soften slightly and develop a beautiful golden crust in places.
  9. Rest and Serve: Remove from the heat. Allow the dish to rest for 2 minutes before serving directly from the pan, ideally with plenty of crusty bread for dipping.