Sausages mediterranean style
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Thomas Walls Pork Sausages; cut into large |
| ; pieces (1 pack) | ||
| 1 | teaspoon | Olive oil |
| 1 | Clove garlic; crushed | |
| 1 | Red pepper; seeded and cut into | |
| ; strips | ||
| 1 | 397 gram can ratatouille; (14oz) | |
| 1 | 227 gram can red kidney beans; drained and rinsed | |
| ; (7oz) | ||
| 1 | 227 gram can chopped tomatoes; (7oz) | |
| 2 | teaspoons | Pesto sauce |
| 6 | Sundried tomatoes; cut into pieces | |
| 1 | tablespoon | Tomato ketchup |
| Salt and black pepper | ||
| 8 | Black olives; pitted and halved | |
| Fresh basil; shredded to garnish | ||
Directions
Heat the oil in a large pan. Add the garlic and sausage pieces, cook until browned.
Add pepper and cook for 2-3 minutes.
Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes, ketchup and seasoning.
Simmer, uncovered, for 5 minutes.
Stir in olives prior to serving and garnish with the shredded basil Serve with tagliatelle or crusty bread and salad.
Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Dec 8, 1998