2 July 2018

Chilli Sausage

Rob Walls

Chilli Sausage | Bean Curry | Golden Pea Shoots | Chillis

Rob Walls recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


In a large pan fry off the chilli sausages until golden brown and then remove, slice in half when cooled.


In the same pan lightly cook off the onions, garlic and chilli until softened.


Add all of the spices to the pan and cook off until they start to get fragrant.


Pour in the chopped tomatoes and mixed beans and season with salt and pepper.


Add the sausages to the pan along with the beef stock and cook for 15 mins until sauce is nice and thick.


Serve with Basmati rice or bread.



  • Chilli Sausage (6)
  • Onion Diced (1)
  • Garlic Cloves (2)
  • Fresh Chilli (2)
  • Paprika (1 tsp)
  • Cumin (1 tsp)
  • Tumeric (1 tsp)
  • Curry Powder (1 tbsp)
  • Chopped Tomatoes (1 Tin)
  • Mixed Beans (1 Tin)
  • Beef Stock (200ml)
  • Salt & Pepper (Season)