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Pumpkin - Smokey Sausages, Speck, Beans & Red Capsicum

A bit retro but the idea is very adaptable – try chilli con carne or even a plain buttered pasta.

 

½ pumpkin cut in half, horizontally. Drizzle with olive oil and season with salt and pepper.

Bake in a preheated oven at 180C for 2 hours. 

 

2 tbsp olive oil

125 g smoked Barossa speck, diced

1 brown onion, chopped

200 g small chipolata sausages

1 fresh bay leaf

4 sage leaves, roughly chopped

2 tbsp rosemary leaves, roughly chopped

1 tsp smoked paprika

2 x 400g  cans chopped tomatoes

2 capsicum, roasted until blistered, peeled and sliced

150 g green beans, cut into 2 cm pieces, blanched

1 tbsp molasses

1 tbsp apple cider vinegar

dried chilli to taste

2 x 400 g can chick peas, drained

salt and pepper

 

​​SMLWarm the olive oil and fry the speck and onion until soft but not coloured. Add the sausages and brown (they won’t be cooked at this stage). Put in the herbs, paprika, canned tomatoes with all their juice, the capsicum strips and the blanched beans. Add the molasses, vinegar and chilli. Cook until much of the liquid has evaporated and add the chick peas. Cook further until the sauce is as thick as you prefer. Adjust for seasoning. If you have a smoking machine, add a charge or two of smoke to enhance the smokiness.

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