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Italian Sausges with Peppers and Kale

The whole family will love this simple Italian dish.


Serves 4

8 pork sausages
2 tablespoons olive oil
1 onion, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 yellow peppers deseeded and finely sliced
2 garlic cloves, peeled and finely sliced
200ml light red or dry white wine
200ml hot vegetable or chicken stock
½ teaspoon dried marjoram
2 bay leaves
1 tablespoons red wine vinegar

For the crispy kale:
100g fresh kale, chopped
1 tablespoon olive oil


Heat the oil in a large pan and add the onion and peppers. Stir everything together then add 1 tablespoon water and turn the heat down low. Cover and cook for 30 minutes, stirring every now and then. Add a drizzle more water if the pan looks dry during this stage.

Brown the sausages in a separate pan. Stir the garlic into the peppers and cook for 1 minute. Add the sausages to the pepper mixture, along with the wine, stock, herbs and vinegar.  Continue to cook, covered for a further 15 minutes.

Preheat the grill to moderate. Rub the kale with oil and season well. Spread out on a baking sheet and grill until the edges are crispy.

Divide the sausages and stew among four bowls, top with the kale and serve.

Recipe courtesy of