Sausages mediterranean style

Yield: 2 servings

Measure Ingredient
400 grams Thomas Walls Pork Sausages; cut into large
\N \N ; pieces (1 pack)
1 teaspoon Olive oil
1 \N Clove garlic; crushed
1 \N Red pepper; seeded and cut into
\N \N ; strips
1 \N 397 gram can ratatouille; (14oz)
1 \N 227 gram can red kidney beans; drained and rinsed
\N \N ; (7oz)
1 \N 227 gram can chopped tomatoes; (7oz)
2 teaspoons Pesto sauce
6 \N Sundried tomatoes; cut into pieces
1 tablespoon Tomato ketchup
\N \N Salt and black pepper
8 \N Black olives; pitted and halved
\N \N Fresh basil; shredded to garnish

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

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