Martinez Catalan pork sausages are flavoursome with a little bit of a kick! In this dish, we combine the sausage with La Chinata paella seasoning, infusing its aromas of saffron and smoked paprika with the sausage. Sabato basil pasta sauce slowly adds an organic sweetness, creating a fine balance of sweet and spicy to the casserole.

Serves 4

2 Tbsp extra virgin olive oil (EVO)
4 Martinez Catalan pork sausages
2 cloves garlic, minced
1 onion, roughly chopped 
2 agria potatoes, cut into cubes
½ butternut squash, cut into cubes
1 sachet (48g) La Chinata paella seasoning
2 Tbsp Forvm Merlot vinegar
200ml Sabato organic basil pasta sauce
200ml vegetable stock
1 dried bay leaf
Sal de Añana spring salt, to season
Freshly cracked black pepper, to season
Fresh parsley or basil, to garnish (optional)

Preheat oven on 190°C at the bake setting.

Brown sausages in a casserole dish with EVO over medium heat for approximately 5 to 10 minutes. Transfer the sausages to a plate, leaving the sausage fat in the dish.

Using the same casserole dish, sauté onions for around five minutes over medium heat until golden, then stir in garlic, potatoes and butternut squash and cook for a further 10 minutes until golden brown. Stir in the paella seasoning, then deglaze the pan with Merlot vinegar.

Once the liquid is evaporated, place the sausages on top of the mixture. Stir in the pasta sauce, vegetable stock and bay leaf, then season with salt and pepper. Bring to the boil over medium heat, then cover and transfer to your preheated oven. Allow to cook for around 45 minutes.

Remove from the oven, check for seasoning, then serve garnished with some fresh chopped parsley or basil if desired.



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