Proper Spicy 'Devils Dinner'...
Ingredients
6 Firecracker pork sausages
Olive oil
800g potatoes, peeled and sliced to 1cm thick
2-3 tsps smoked paprika
8 rashers of smoked streaky bacon
100g kale, washed and thickly sliced
4 large free-range eggs
Cracked black pepper
1 red chili, deseeded and thinly sliced
Fresh chives, chopped
Tabasco sauce
Method
Pre-heat the oven to 200'C/400'F/gas mark 6.
Place the sausages in an ovenproof dish and brush with oil. Spread the potatoes onto a baking sheet and drizzle with 2 tablespoons of olive oil, coat on both sides and season. Roast both sausages and potatoes for 30 minutes, turning both halfway through. Sprinkle the paprika evenly over the potatoes for the last 5 minutes.
Grill the bacon according to the pack instructions until crisp.
When the sausages and potatoes are cooked and crisp, remove from the oven. Ensure the potatoes are not stuck to the tray then transfer the sausages, bacon and kale to the potatoes, arranging to leave four wells. Crack the eggs into the wells, season with cracked black pepper and return to the oven for 5 minutes, until the eggs are set but yolks are runny.
To serve, divide between 4 warmed plates, sprinkle with sliced fresh chili, chopped chives and a daring drizzle of Tabasco sauce!