INGREDIENTS
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500g/1lb 2oz quality pork sausages, coarse ground, such as Cumberland, removed from their skins
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1 large clove garlic, finely chopped
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½ tsp fennel seeds, lightly ground in a mortar and pestle
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½ tsp chilli flakes, or powder
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1 tsp cracked black pepper
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2 red peppers
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2 yellow peppers
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2 tbsp olive oil
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75ml/2½fl oz red wine
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1 tbsp chopped fresh parsley
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parsley sprigs