Solo: Mediterranean Smoked Sausages

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Solo: Mediterranean Smoked Sausages

Pork covered in a smoked paprika, bell pepper, courgette & tomato sauce, served with bulgur wheat.

Ingredients to serve 1

  • ¼ cup x bulgur wheat
  • 2 x pork bangers
  • ¼ x onion – peel & chop finely
  • ¼ clove x garlic – peel, grate finely & chop
  • ¼ x bell pepper – deseed & dice (½ cm)
  • 1 x courgette – trim ends & dice (½ cm)
  • ¼ sachet x tomato paste
  • ½ tsp x smoked paprika
  • 1 x tomato – grate coarsely & reserve liquid
  • 3g x fresh parsley – chop leaves finely
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Bulgur wheat: Place a pot on medium-high heat and add boiling water (½ cup for 1). Add the wheat and boil gently for 10 minutes until tender. Drain and season.

Step 3

Pork bangers: Place a pan on medium-high heat with a drizzle of olive oil. Add the sausages and brown for 3-4 minutes until golden (not cooked through yet). Remove and set aside.

Step 4

Smoked paprika mix: Using the same pan on medium-high heat, add the onion with a pinch of salt and cook for 5 minutes. Then add the garlic, bell pepper and courgettes and sauté for 3-4 minutes until golden. Add the tomato paste and smoked paprika, cook for 30 seconds, then add the grated tomato (and the liquid from the tomato) with water (¼ cup for 1), season with salt and pepper and add the sausages back to the pan. Let it simmer (gently boil) for 10 minutes until the sausages are cooked through (add more water if necessary). Season to taste.

Step 5

Serve by mixing the parsley through the bulgur wheat and serve with the saucy bangers.