This hearty dinner makes the perfect mid-week meal – and it tastes even better for lunch the next day, too!
6 Lobbs Pork & Garlic Sausages
1 can chopped tomatoes
1/2 carton of passata
1 large leek
1 sweet potato
1 Tbsp mixed herbs
100g grated cheddar
1-2 handfuls of tortilla chips (crushed into small pieces)
Start by pre-heating the oven to 180 degrees. Once heated, cook the sausages for 30 mins, turning every 10 mins.
Next, chop the leeks and sweet potato into small chunks (don’t chop the sweet potato too small though or it will go to mush in the pan). Place in a pan of boiling water for 8-10 mins or until the sweet potato is cooked.
Meanwhile, place the pasta in a pan of boiling water for 10 mins.
Once the veg are cooked, drain and place back on the stove. Tip in the chopped tomatoes, pasatta and 1/2 of the Tbsp of herbs. Stir until all combined.
When the pasta is done, drain, and add to the pan of veg. Stir again. Tip the contents of the pan into a large baking dish.
Once the sausages are cooked, chop in to chunks (or use scissors), and add to the baking dish, stirring all together.
Finally, scatter over the cheese, crushed tortilla chips and the remaining dried herbs. Place in the oven and cook for 20 mins at 200.