Spicy pork sausage with red pepper

Pan-fry over a medium heat, turning regularly, until browned and piping hot all the way through; thick sausages usually take about 12–15 minutes. If they brown before the centre is cooked, add a splash of water and cover the pan for a few minutes.

Yes. Put the sausages on a tray and roast at 200 °C (180 °C fan) for about 20–25 minutes, turning once; check that the centre is fully cooked before serving.

Keep uncooked sausage chilled and use it by the date on the pack. Once cooked, refrigerate it promptly in a covered container and eat within 3 days, or freeze it for longer storage.

Its paprika-like warmth works well with buttery mash, beans, lentils, grilled onions or a tomato sauce. Slice it into a frittata, or serve it with crusty bread and a crisp salad to balance its richness.

You can use it in stews, pasta or rice dishes where you want pork, pepper and spice, but it may not release the same amount of paprika-coloured oil as chorizo. Brown it first, then taste the dish before adding extra seasoning.

Yes: spicy pork sausage with red pepper has 24 g of protein per 100 g, compared with 12.4 g in spicy beef and roasted red pepper sausage.

It contains 36 g of fat per 100 g, including 14 g of saturated fat. A whole sausage can be a substantial portion, so check its weight if you want to estimate what you are eating.

No. It is a raw pork product unless clearly labelled as ready to eat; cook it thoroughly, with no raw-looking centre, before serving.