Pre-heat oven to Gas 6, 200°C, fan 180°C.
In a large frying pan, brown the sausages. Take them out of the pan and set aside. Wipe out the pan to remove any excess fat.
Heat 1 tbsp olive oil in the same pan. Add the leeks, onion, mushrooms and garlic and fry until softened.
Slice sausages into 2.5cm (1in) pieces and add to the leek, onions, mushrooms and garlic in the pan. Put on a medium heat.
In a heatproof jug, dissolve the stock cubes in 600ml (1pint) boiling water. Stir until they have dissolved. Stir the port into the stock and add the liquid to the frying pan.
Add the paprika and pepper and stir well.
Add the ratatouille and chopped tomatoes to sausages. Stir in well and simmer for a further 5 minutes.
Empty the mixture into a large oven-proof casserole and cover with the lid or with foil. Place in the oven and bake for 35 minutes.
To clean leeks run a bowl of cold water, add a pinch
of salt and add chopped leeks.
Can be served with a variety of side dishes
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.