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 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
- 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.
- Add the rashers and fry for five minutes or until crisp. Remove from the pan and set aside.
- 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.
- 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.
- Remove the lid, add the spinach and continue to cook for 5 to 10 minutes.
- Season with salt and pepper, divide into bowls, top with parsley and serve with fresh crusty bread.
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