Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil (or low calorie cooking spray)
  • 8 thick sausages (, your choice)
  • 2 chorizo sausages, casing removed, sliced (leave out for slimming / veggie version)
  • 2 red onions (, roughly chopped)
  • 3 garlic cloves (, minced)
  • 1 tsp salt
  • 1 tsp mixed herbs
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp mustard powder
  • 1 tbsp brown sugar or Sukrin Gold Sweetener
  • 2 tbsp red wine vinegar or red wine
  • 2 red peppers sliced
  • 800 g (28oz) chopped tomatoes (from two tins)
  • 800 g (28oz) tin cannellini beans (from two tins, drained and rinsed)
  • 250 ml (1 cup) hot chicken stock (, or vegetable stock more if needed)
  • Chopped parsley to serve
  • Salt and pepper to season (, to taste)

Instruction

  • Heat the olive oil in a cassrole dish (or mist with cooking spray). Brown the sausages, turning frequently, over medium-high heat for 8-10 minutes or until nicely coloured. Set aside.
  • Cook the chorizo in the same pan until it starts to crisp up a little and release some of its spicy oil (leave out if making a slimming or veggie version).
  • Reduce the heat. Add the onions, garlic, salt, herbs and seasonings and pan fry, stirring constantly, for about 5 minutes.
  • Add the red wine vinegar and stand back - it will sizzle when it hits the pan and the strong smell may make your eyes water!
  • Stir in the peppers, cooking for a few minutes until softened.
  • Add the tomatoes, beans and stock and bring to a simmer.
  • Add the sausages back into the sauce until they are partially submerged.
  • Partially cover the pot and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
  • Check the seasoning and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve over mashed potatoes or rice.