062/18 – Sausage, Potato, Pepper & Onion Bake:
Working my way through Feasts by Sabrina Ghayour and with a pack of sausages in the freezer the recipe for Sausage, Potato, Pepper & Onion Bake stood out.
The Meat:
I went on a butchery course at Peelham Farm a couple of months ago and made some Pork Sausages on the day. These were the last of them, really tasty!
The Charcoal:
My last fire was a bit tame, this time I filled up the fire basket good and proper! Oxford Charcoal Mixed Hardwood this time. Lit in 4 places and left to heat up with the vents open and lid up for 20 minutes.
The Ingredients:
Everything should be easy to get except for Pul Biber – (Aleppo Chilli Flakes) – with the current situation in Syria it seems people are selling all sorts of chilli flakes as Aleppo chilli flakes so be careful what you buy. I got mine from Amazon – 100g for £2.79. Sweet Paprika seems hard to get hold of too, smoked and standard paprika (which is hot) are easy to get but sweet not so much. I got a kilo of Hungarian Sweet Paprika from Amazon for about £10. Watch what you are buying, the Hungarian stuff seems to be highly regarded. Some of the other sweet paprika not so much!
The Prep:
I did the prep inside, you could do all of this on the BBQ if you wanted though.
Cumin and coriander seeds toasted in a pan then crushed and mixed with pul biber and sweet paprika to create a spice mix. Sausages into the pan to brown rather than fully cook as they will cook properly later. Par boiled potatoes sliced thinly and layered in a baking tray topped with some of the spice mix. Sliced sausages, green and red pepper slices, red onion and more spice mix on top along with some garlic oil, more spice mix, salt and pepper.
I made another, smaller tray for the kids with less of the spice mix in as well.
The Cook:
Both heat deflectors in and the grill running around 250c in the dome time to put the trays in. I dropped a chunk of Grape Vine from Smokewood Shack on the fire too. 
After 18 minutes it was done.
I added Greek yoghurt and Sriracha sauce.
Time to Eat:
I had to keep telling myself “Don’t pick up the tray without gloves!”. The food smelt amazing!
SUMMARY:
I really enjoyed this, simple to prepare and cook but a lovely taste from the combined ingredients, the spice mix and the hot sauce with a cooling taste from the yoghurt. Leftovers were great for lunch the next day too. Might cook this more often when there is space on the grill just to reheat the next day.
| Cook Difficulty: | 1/5 |
| Cook Duration: | Quick: 1/5 |
| Cook Equipment: | Kamado Joe |
| Cook Method: | Direct / Heat Deflectors |
| Charcoal: | Oxford Charcoal Mixed Hardwood |
| Smoking Wood: | Smokewood Shack Grapevine |
| Cook temperature: | 250c+ |
| Cook time: | 18 minutes |
| Internal temperature: | Unknown |
| Notes: | No major changes. |
THE BOOK:
If you like the look of this recipe you can buy the book from Amazon (£6.99) by clicking the picture below: