Seasoned Sausages Where You Can Have A Healthier Sausage Ingredients: 3 tbsp olive oil 8 plump pork sausages, each cut into 4 pieces 1 tsp smoked paprika 1 medium onion, coarsely chopped 1 garlic clove, crushed 1 bay leaf 1 red pepper, deseeded and sliced 1 green pepper, deseeded and sliced 9 oz long-grain rice 7 oz tin peeled and chopped plum tomatoes 11/4 pints chicken stock 1/2 tsp saffron strands 31/2 oz cooked peas, fresh or frozen salt and freshly ground black pepper   Directions: Heat the oil over a medium heat in a deep-sided frying pan with a lid. Add the sausages and cook for 18–20 minutes, stirring occasionally until cooked through thoroughly. Add half the smoked paprika and mix well. Remove the sausages with a slotted spoon, cut in half and set aside. Add the onion, garlic, bay leaf and peppers to the pan and cook for 7–8 minutes, stirring occasionally until just beginning to soften. Add the rice, chopped tomatoes and remaining paprika. Season with salt and pepper to taste. Meanwhile, bring the stock to the boil in another pan. Add the saffron to the boiling stock, reduce the heat and simmer for 2–3 minutes. Pour the stock over the rice and tomato mixture in the frying pan. Mix well. Reduce the heat, cover and cook gently for 15–20 minutes, or until the rice is cooked and nearly all the liquid has been absorbed. Add the peas to the pan with the sausages, then serve immediately.