Our Lizzy May Day Bank Holiday Tradition!
The Chilli Festival at Eastnor Castle is a well established event featuring both local and national producers of all things spice! I love sharing recipes in the cookery theatre and enjoy stocking up on favourite products beforehand. This year I stocked up on locally made vegan sausages from Chill your Beans, chilli sauce from Fat Man Chilli, smoked chilli from Chilli Zoo. I also got some Isle of Wight smoked garlic and some local cider.
In my cookery demonstration I made sticky Smoky Sausages and a Spicy Tempeh dish using locally made tempeh from Beet the System.
Sticky Smoky Sausages
- 1 red onion, sliced
- 1 red pepper sliced
- 1 pack chill your beans sausages
- 1 tsp smoked chipotle chilli
- 75ml apple juice or cider
- 1 tbsp brown sugar/agave nectar
- extra virgin rapeseed oil
Heat some oil in a heavy pan, when the oil is hot add the onions and peppers. Cook for about three minutes then add the sausages. Add the smoked chilli, cook briefly then add the Sweet Freedom syrup and the apple juice. Continue cooking until the mixture is browned and sticky.
