1 pack Vegie Delights BBQ Sausages, sliced in half on the diagonal
3 tablespoons olive oil
500g baby potatoes, quartered
500g red capsicum, seeded and chopped into 2cm chunks
1 large red onion, peeled and chopped into 2cm chunks
400g tin no added salt chopped tomatoes
1 tablespoon smoky paprika
Pinch chilli flakes
¼ bunch parsley leaves and stalks, finely chopped
Heat a large frypan or skillet on medium to high heat, add 2 tablespoons olive oil and Vegie Delights BBQ Sausages and cook 2-3 minutes, turning frequently, then transfer to a plate.
Add potatoes, cut side down, and cook for 5 minutes until browned, then flip and cook a further 5 minutes. Transfer to plate with sausages.
Add remaining olive oil to pan, followed by capsicum and onion and cook 3-4 minutes.
Add sausages and potatoes back to the pan or skillet, and add chopped tomatoes, smoky paprika, pinch of chilli, parsley and 1/3 cup water. Cover pan with lid and simmer for 10 minutes. Potatoes should be tender at this point.
Remove lid, cook a further 5 minutes to reduce the liquid slightly.
Season to taste and serve with ciabatta and a crunchy side salad.