Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Thick pork sausages; (450g) |
| 2 tablespoons | Oil |
| 8 ounces | Onions - sliced; (225g) |
| 1 \N | 14 ounces ti chopped tomatoes; (400g) |
| 1 \N | 7 ounces tin sweetcorn - drained; (200g) |
| 4 ounces | Mushrooms - sliced; (100g) |
| 2 teaspoons | Schwartz Season All |
| 1 teaspoon | Schwartz Marjoram |
| 1 teaspoon | Schwartz Thyme |
| \N \N | Schwartz Ground Black Pepper |
| 1 tablespoon | Cornflour blended in 2 tbs water |
Brown the sausages in the oil and set aside. Fry the onion until soft. Add the remaining ingredients and bring to the boil. Return the sausages to the pan and simmer, uncovered, for 30 minutes. Serve with boiled or mashed potatoes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.