Sausage and broccoli hash

Excuse the lack of updates. It’s not that I haven’t been eating, it’s just that who really needs a recipe for salad?

It’s far too hot to cook really. Although that hasn’t actually stopped me cooking. But nothing fancy. In and out – as quick as possible with the stove on. I was musing the other day that perhaps I should do a week of pics of how I normally eat. I mean, I do cook these meals a lot, but sometimes, you know, I’m just lazy. So I make ground beef with tandoori spices to munch on. Although I did make a pretty good Kebab Eggs Benedict the other day with some leftover kebab and fresh organic eggs. That was tasty.

But as much as I love salads, sometimes I want a hearty dish. I know, in summer. Ridiculous, eh? But there it is. And the butcher’s had some pretty tasty lookin’ Butifarra the other day so I grabbed some and made this dish. It was a leftover from my pasta days when I cooked the brocolli to extinction and used just sausage meat and made a sorta pasta sauce. Nice – but this was enough as it is – especially as I don’t do the pasta thing anymore….

Print Recipe

Sausage and broccoli hash

Courses: All Recipes, Mains

Servings: 2

Ingredients

Servings

• 1 head of broccoli
• 2 large butifarra sausages (If you're not lucky enough to live in Spain, you could use italian sausages or sausage meat or good quality british sausages (without bread fillers, obviously!))
• 1 large onion
• 1 green bell pepper
• 3 strips of bacon
• 3 cloves garlic
• 1 tablespoon coconut oil
• 1 teaspoon tarragon
• 1 pinch sea salt
• 1 pinch black pepper
• 1 pinch cayenne pepper

Instructions

1. Start cooking your sausages on the grill pan or wherever.

2. Boil up your bite size pieces of broccoli in a pan with a li'l bit of salt.

3. Cut up the bacon and put this in your cast iron pan along with the oil. Add your chopped onions and garlic and cook the whole thing slowly while the broccoli is on the boil.

4. Add the chopped green pepper. Then, when your sausages are almost cooked, chop 'em up and add them to the pan.

5. By this time your broccoli might be ready. You want it a li'l overdone - you know, like english style. Drain the brocolli and leave it in the colander for a bit to get out a lot of the water.

6. Then add it to your pan. You'll be wishing you used a bigger pan now. Mix it all up, add your tarragon and chilli and/or any other spices. Pinch of salt n pepper. Leave it to cook for a bit to let all the flavours meld... Oooo. How posh.

7. Add a little bit of the oil that's escaped from the sausages to the pan for good measure.

   I use to make this when I ate pasta, but I added more water to the pan and made it a li'l saucy and then threw in some cooked pasta. You could always make some sort of courgette noodles or something - that would probably be rather tasty indeed!