Congratulations to Chef Jeremy Schmid on his first recipe book

Sausages and sweet peppers photo

Jeremy is well known to chefs, Pukekohe growers and tomato growers. Jeremy was bought up on the family tomato farm in West Auckland and was a member of the AUT team who successfully competed in Canada. He has links with Status and ran the highly successful Piazza Roma in Drury. Today he is Chef owner of two fifteen in Dominion Road, Auckland. He is a long term judge of the Toque d'Or student chef competition which features fresh New Zealand grown vegetables.

His first book, ‘Bangers to Bacon’, has just been published by New Holland, with photographs by Devin Hart that look good enough to eat. congratulate Jeremy on a wonderful book.  We share one of his recipes using delicious fresh New Zealand grown capsicums.

Sausages and sweet peppers

Serves 4

oil for cooking
500g pork sausages, cut into 1 cm-thick slices
1 red onion, thinly sliced
2 small garlic cloves, thinly sliced
1 each: yellow, red and green capsicums [peppers], deseeded and sliced
pinch dried oregano
60 ml white wine
4 vine-ripened tomatoes, chopped in quarters
20g tomato paste
8 fresh basil leaves
salt and pepper to taste

Heat a large heavy-bottomed pan over medium to high heat.
Add oil and fry sausage pieces until cooked and well coloured.
Remove sausages, set aside and leave sausage fat in the pan.
Add extra oil if necessary and sauté onion and garlic until soft with very little colour.
Add capsicums, oregano, white wine and tomatoes.
Cook until capsicums are tender and stir in tomato paste.
Return sausages to the pan and warm through.
Add basil leaves, season to taste and serve from the pan.


[Edited to fit available space]