Serves 4

  • Sweat the onions and red peppers in heavy, large frying pan in oil for around 2 minutes
  • Add the Rudd’s Butcher Style Sausages and fry for 8 minutes over a medium heat
  • Add in the garlic, toss around the pan and season with salt and pepper
  • Once the sausages are cooked, transfer to a plate, cut in to bite-sized pieces and return to the pan
  • Whisk the eggs and milk together and pour in the pan and stir well, whilst also reducing the heat
  • Give the pan a shake and run a spatula around the edge of the pan, then allow the frittata to gently set
  • Slide the pan under a hot grill and colour the top of the frittata for around 5-10 minutes
  • Run the spatula around the edge of the pan again and flip the frittata out onto a large serving board
  • Delicious served with crusty bread!



  • 9 Rudd’s Butcher Style Sausages
  • 6 Eggs
  • 150mls Milk
  • 100g Red Peppers, chopped
  • 2 Garlic Cloves, minced
  • 2 Onions, sliced
  • 1 Bunch of Parsley, chopped
  • Salt and Pepper to season


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse