Serves 4
8 organic pork sausages
1 large onion, diced
100g (4oz) mushrooms, washed and quartered
500g (1lb) organic potatoes, peeled and cut into chunks
200g (8oz) organic carrots, scrubbed and cut into chunks
1 dessertspoon oil
2 teaspoons paprika
Half a teaspoon chilli powder
600ml (1 pint) stock
400g tin organic chopped tomatoes
2 tablespoons parsley
1 tablespoon low fat organic yoghurt
Fry the mushrooms and onion in the oil in a large saucepan for 2-3 minutes. Sprinkle with the paprika and chilli powder. Add the potatoes, carrots, stock and tomatoes. Stir, cover with a lid and simmer for twenty minutes. Meanwhile, grill the sausages and cut into chunks. Add to the sauce. Cook for a further five minutes until the potatoes and carrots are soft. Stir in the parsley and serve hot with a swirl of yoghurt.
