I had some lovely Pork & Apple sausages from my local butcher (I have been on an unintentional pork kick this week..), but I didn’t want to just make sausages and salad (again).

I threw the sausages in a pan, relatively high heat to brown them up, threw some onions over the top after a two minutes, kept turning it all for a couple of minutes. I then added some apple cider vineger, and deglazed the pan.

I then threw in the carrots, capsicum, smoked paprika, salt, garlic powder, 400g canned tomatoes, 250ml of chicken stock, 400g tin of drained black beans, stirred it all for a minute, then popped it in a pre-heated 180c oven for 20 minutes.

After 20 minutes I cut half the sausages in to 1 inch pieces (I wish I’d left them all alone - they were so juicy and great, although I’m sure it helped make the “sauce” tastier), and thew in 115g of baby spinach. I left this for 3 mins more and then served.

All in all, I was super happy. G said to me that it was “Great” and gave me a thumbs-up! I’m really glad he didn’t mind proper spinach (wilted of course), given how much chopped spinach I feed him I was worried he wouldn’t like the texture. L liked it too.

Will happily try and make something similar again. Plenty of veg, moderate carbs, some yummy sausage to keep young G growing, but tasty.

Bit worried that I’ve got at least two more nights of pork in the fridge I have to deal with though - then maybe we can go on an anti-pork week. One of the next two nights I’m worried will be dull at best, but the other should be great.