Preheat the oven 200°C.
Place the sausages in a roasting with the red onion, red pepper and 1 tblsp olive oil. Mix well and roast for 15 minutes, add the balsamic vinegar, shake the pan and return to the oven for 10 minutes, or until the sausages are golden and cooked through with no pink showing.
Heat the remaining oil in a large sauté pan, or casserole, add the celery and garlic and sauté over a medium/low heat for 2-3 minutes.
Add the cayenne pepper and rice and sauté for another minute. Add the stock, thyme and chopped tomatoes and cook for 8 minutes.
Cut the cooked sausages into ¼’s on the diagonal and add to the casserole with the onions, peppers, any cooking juices and the frozen peas. Stir well and continue to cook for a further 8-10 minutes or until the rice is cooked through.
Season with salt and pepper, take the casserole to the table and serve.
For an extra kick add a splash of Tabasco sauce!
See more Sausage recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.