Serves 4-6

1 tbsp olive oil

8 Clonakilty Sausages

4 Clonakilty Rashers, cut into small strips

1 onion, sliced

2 garlic cloves, crushed

1 leek, washed and cut into slices

2 potatoes, peeled and cut into chunks

2 tsp smoked paprika

2 x 400g tins chopped tomatoes

200ml beef stock

1 x 400g tin chickpeas, drained and rinsed

200g spinach

Salt and pepper

To serve

Parsley, chopped

Crusty bread

1. In a large saucepan, heat the oil and fry the sausages for eight to 10 minutes, turning frequently until browned all over. Remove from the pan, cut in half and set aside.
2. Add the rashers and fry for five minutes or until crisp. Remove from the pan and set aside.
3. Drain any excess oil from the pan, add the onion and garlic and cook for a few minutes to soften. Add the leeks, potato and smoked paprika and cook for four to five minutes.
4. Add the chopped tomatoes and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the chickpeas. Cover with a lid and cook for 20 to 25 minutes over a low heat, stirring occasionally.
5. Remove the lid, add the spinach and continue to cook for 5 to 10 minutes.
6. Season with salt and pepper, divide into bowls, top with parsley and serve with fresh crusty bread.

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