6–8 cooked Waipawa Butchery sausages, sliced
500g dried pasta (penne, fusilli, or rigatoni)
2 jars (or approx. 800–1kg) good-quality tomato pasta sauce
2 cups beef or chicken stock (or water)
1 large onion, finely diced
3–4 cloves garlic, crushed
2 tsp smoked paprika
2 tsp dried oregano or Italian herbs
½–1 tsp chilli flakes (optional)
Salt & cracked pepper
1½–2 cups grated mozzarella or tasty cheese
Olive oil
Fresh basil or parsley, to finish (optional)
Preheat oven to 180°C fan bake.
In a large ovenproof dish, drizzle with olive oil. Add onion, garlic, sliced sausages, smoked paprika, herbs, chilli flakes, salt and pepper. Stir to combine.
Add dry pasta, tomato sauce and stock. Mix well, ensuring the pasta is mostly covered by liquid.
Cover tightly with foil and bake for 30 minutes, stirring once halfway if possible.
Remove foil, scatter over the cheese and bake uncovered for 10–15 minutes, until bubbling, golden and the pasta is tender.
Finish with fresh herbs and serve straight from the dish.
8–10 cooked sausages (Waipawa Butchery sausages work beautifully), sliced
1.5kg potatoes, cut into bite-sized chunks
2 large red onions, cut into wedges
4 cloves garlic, lightly crushed
3–4 sprigs fresh rosemary (or 2 tsp dried)
4 tbsp olive oil
Salt & cracked black pepper
Optional: wholegrain mustard or aioli, to serve
Preheat oven to 200°C fan bake.
Parboil potatoes in well-salted water for 8–10 minutes until just tender. Drain well and shake to rough up the edges.
Tip potatoes into a large roasting tray. Add sliced sausages, red onion, garlic and rosemary.
Drizzle with olive oil, season generously with salt and pepper, and toss until everything is evenly coated.
Spread out into a single layer and roast for 45–50 minutes, turning once halfway, until potatoes are golden and crispy and sausages are caramelised.
Serve hot with mustard or aioli on the side.
8–10 cooked sausages (Waipawa Butchery sausages), sliced
2 tbsp oil
2 large onions, finely sliced
4 cloves garlic, crushed
2 tbsp mild curry powder
1 tbsp garam masala
1 tsp ground cumin
1 tsp smoked paprika (optional, but great)
2 tbsp tomato paste
2 x 400g cans chopped tomatoes
2 cups beef or chicken stock
600g potatoes, peeled and diced
Salt, to taste
1 cup coconut cream or plain yoghurt (optional, for a creamy curry)
Fresh coriander, to finish (optional)
Heat oil in a large pot over medium heat. Add onions and cook for 5–7 minutes until soft and lightly golden.
Add garlic and spices. Cook for 1 minute until fragrant.
Stir in tomato paste, chopped tomatoes and stock. Bring to a simmer.
Add potatoes and cook for 15–20 minutes until tender.
Stir in sliced sausages and simmer for a further 5–10 minutes to heat through and let flavours develop.
Finish with coconut cream or yoghurt if using. Season to taste and scatter over coriander.
