Name: Smoky Sausage Ragù with Cheesy Spuds
Total time: 45 min
Yield: 4
Ingredients: 4 Baking Potatoes; 6 Sausages; 1 Large Onion; 2 Cloves of Garlic; 1 Tsp Ground Cumin; 2 Tsp Paprika; ½ Tsp Chilli Flakes; 400g Passata; 150g Cheddar; 6 Spring Onions; 50g Jalapenos; 2 Tbsp Sour Cream; Salt; Black Pepper; Olive Oil

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Stuffed skins normally take hours to do, but not today. You blast these tatties in the microwave to get them done quickly, then finish them under the grill.

Smoky Sausage Ragù with Cheesy Spuds

Finely slice your onion. Finely chop your garlic.

Heat a saute pan over medium heat, then squeeze your sausages out of their skins and straight into the pan. Break up the chunks with your spoon, and fry for about 5 mins until golden. Lift your sausage meat out the pan, leaving the fat in there.

Stab your potatoes all over with a fork, then rub them with a little olive oil and some salt.

Place them on a large plate, then microwave for 6 mins. 

Tip your onions into the sausage pan and fry for about 15 mins until golden and totally soft. Add your garlic, cumin, paprika and chilli flakes, then cook for another 2 mins.

Flip over your potatoes, then return to the microwave for another 6 mins.

Tip your sausages back into the pan, along with your passata. Simmer for 15 mins.

Grate your cheddar. Finely slice your spring onions. Put a handful of the greens to one side. Finely chop your jalapenos.

Halve your potatoes, then carefully scoop out the middles, leaving the skins in tact.

Place the middles in a bowl with 2 tbsp of olive oil and mash with a fork. Add 100g of your cheddar, spring onions, and jalapenos, then give it all a good mix. Season to taste with salt and pepper.

Load your mixture back into your potato skins, then top with your remaining cheddar. Put these under the grill for about 5 mins until the cheese is melted.

Add two potato skins to a plate, then spoon over your sausage mix. Top with your extra spring onion greens and a dollop of sour cream, then serve.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

£5-£8

Smoky Sausage
Ragù with
Cheesy Spuds

220 A0652

Dinner

Finely slice your onion. Finely chop your garlic.

Heat a saute pan over medium heat, then squeeze your sausages out of their skins and straight into the pan. Break up the chunks with your spoon, and fry for about 5 mins until golden. Lift your sausage meat out the pan, leaving the fat in there.

Stab your potatoes all over with a fork, then rub them with a little olive oil and some salt.

Place them on a large plate, then microwave for 6 mins.

Tip your onions into the sausage pan and fry for about 15 mins until golden and totally soft. Add your garlic, cumin, paprika and chilli flakes, then cook for another 2 mins.

Flip over your potatoes, then return to the microwave for another 6 mins.

Tip your sausages back into the pan, along with your passata. Simmer for 15 mins.

Heat your grill to high.

Grate your cheddar. Finely slice your spring onions. Put a handful of the greens to one side. Finely chop your jalapenos.

Halve your potatoes, then carefully scoop out the middles, leaving the skins in tact.

Place the middles in a bowl with 2 tbsp of olive oil and mash with a fork. Add 100g of your cheddar, spring onions, and jalapenos, then give it all a good mix. Season to taste with salt and pepper.

Load your mixture back into your potato skins, then top with your remaining cheddar. Put these under the grill for about 5 mins until the cheese is melted.

Add two potato skins to a plate, then spoon over your sausage mix. Top with your extra spring onion greens and a dollop of sour cream, then serve.

Comfort

Baking Potato

Potato

Sausage

Onion

Garlic

Clove

Ground Cumin

Teaspoon

Paprika

Chilli Flakes

Passata

Gram

Cheddar Cheese

Cheese

Spring Onion

Jalapeno

Sour Cream

Tablespoon

Salt

Black Pepper

Olive Oil

Potatoes

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