Serves 2/3

6 sausages of your choice
1 chicken stock cube
2 leeks, trimmed and sliced
6 small potatoes
1 onion sliced
5 cloves of garlic minced
1 tsp black pepper
3 green chillies chopped
1 tsp chilli flakes
Handfull of fresh chopped flat parlsey
Water
3 tbsp oil
Salt to taste

Heat the oven at 180 deg.

PREP:

Peel and cut your potatoes into 1 inch cubes.

Clean and Slice the leeks

Cut the sausages into cocktail size portions with scissors.

METHOD:

Heat the oil in a dutch oven or non stick pan. Add the sausages and fry till slightly golden.

Add the garlic and fry till just caramelising then add the green chillies, pepper, onions, leeks and pinch of salt. Fry till the onions and leeks have softened.

Add the potatoes and crumble the stock cube into the mix. Gently cook till the potatoes are well coated with oil.

Transfer the ingredients into a baking dish or if using a dutch oven add 1 cup of water and fresh flat parsley. Stir to mix well.

Cover and cook in the oven for 30 minutes.
If your using baking dish cover with foil.

When most of the liquid is absorbed and the potatoes are soft let it stand for 5 minutes.

Serve and enjoy!

Tips:

If you like spicy use a scotch bonnet instead of fresh chillies and chilli flakes.

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