Mary Berry Sausage Nuggets With Red Pepper Sauce

This delicious Mary Berry Sausage Nuggets with Red Pepper Sauce is a quick and easy meal perfect for any time. With crispy, golden sausage nuggets and a creamy, tangy red pepper dip, it’s a nutritious and simple dish you can make using common ingredients. A fun, family-friendly recipe!

This Sausage Nuggets With Red Pepper Sauce Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

For the Sausage Nuggets:

• 6 good pork sausages
• ½ small red onion, cut into wedges
• 55g cracker biscuits, crushed
• 1 tbsp freshly chopped parsley
• 2 tsp grainy mustard
• 55g roasted red peppers from a jar, diced
• 55g mature Cheddar, grated
• 30g plain flour
• 2 tbsp sunflower oil

For the Red Pepper Sauce:

• 1 tbsp olive oil
• 2 large shallots, finely sliced
• 1 garlic clove, finely grated
• 200g roasted red peppers from a jar, roughly chopped
• ½ x 400g tin chopped tomatoes
• 1 tbsp tomato purée
• ½ tsp caster sugar
• 1 tbsp freshly chopped parsley

How To Make Sausage Nuggets With Red Pepper Sauce

1. Prepare the Red Pepper Sauce: Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2–3 minutes until softened. Stir in the garlic and diced roasted red peppers, cooking for an additional 2 minutes. Add the chopped tomatoes, tomato purée, sugar, parsley, and 100ml (3½fl oz) of water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Once cooked, remove from the heat and blitz the sauce until smooth using a food processor or electric hand blender.
2. Make the Sausage Nuggets: Remove the skin from the sausages and place the sausage meat in a food processor. Add the onion wedges, crushed crackers, parsley, mustard, diced roasted red peppers, and grated Cheddar. Season well with salt and freshly ground black pepper. Blend until the mixture is finely chopped, then shape it into 40 small round nuggets. Roll each nugget in the plain flour to coat.
3. Cook the Nuggets: Heat the sunflower oil in a large frying pan over medium heat. Add the nuggets in batches and cook for 8–10 minutes, turning occasionally, until they are lightly golden and cooked through.
4. Serve: Arrange the hot sausage nuggets on a platter and serve with a bowl of red pepper sauce for dipping.

Recipe Tips

• Use good quality sausages: The flavour of your sausages will be key to the overall taste of the nuggets. Choose pork sausages with a good blend of seasoning.
• Shape the nuggets evenly:  Make sure the nuggets are all similar in size so they cook evenly and turn golden at the same time.
• Don’t overcrowd the pan: Cook the nuggets in batches to ensure they fry properly. Overcrowding will cause them to steam instead of crisping up.
• Adjust the seasoning: Taste the sausage mixture before forming the nuggets and add more salt or pepper if needed for the perfect flavour.
• Serve the sauce warm: For the best experience, heat the red pepper sauce slightly before serving. It enhances the flavour and makes the dish even more delicious.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers sausage nuggets with red pepper sauce in an airtight container in the fridge for up to 3 days.
• Freeze:Freeze leftovers sausage nuggets with red pepper sauce in a freezer-safe bag or container for up to 1 month. Thaw them in the fridge overnight before reheating in the oven or pan.
• Reheating: Reheat leftovers sausage nuggets with red pepper sauce in the oven at 180°C (350°F) for 10 minutes until hot and crispy, or heat them in a frying pan over medium heat for 5-7 minutes, turning occasionally.
   

Nutrition Facts

• Calories: 70
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 440mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Spicy Sausage Rolls
• Mary Berry Jumbo Sausage Rolls
• Mary Berry Roasted Sausage and Potato Supper
• Mary Berry Leek and Bacon Quiche
• Mary Berry Scrambled Egg and Bacon Tartlets