I use my favourite Black Farmer sausages for this recipe, others will do nearly as well, but make sure they are gluten free. *This recipe uses a high amount of fructose from tomatoes. If you have Fructose Malabsoption or are starting out on a LowFODMAP diet, limit to 1 tomato
2 small old potatoes
3 stalks celery
3 GF sausages (halved)
1 tin chopped tomatoes
Fresh stock (GF)
cup of water
oil for frying
Fresh young spinach
Dice the potatoes, then fry in a little oil. When they start to soften, add the halved sausages, then after 2 minutes add the celery. Cook for 5 minutes, stirring occasionally until the sausages are starting to brown.
Add seasoning and a can of tomatoes. Pour in the cup of water and crumble over the stock cube. Bring to the boil then simmer for 20-25 minutes until most of the water has evaporated and the sauce is starting to thicken. The potatoes should fall off your fork by this point.
Throw in a couple of handfuls of fresh young spinach, as much as you want, and wait for it to wilt into the pan.