
Whip this up in an hour for a tasty midweek dish. Serve with rice.
2 tbsp vegetable oil
2 carrots, diced
2 sticks celery, diced
1 onion, finely diced
3 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
50g chipotle paste
8 pork sausages, cut into 1cm slices
1 x 400g tin chopped tomatoes
In a large lidded casserole dish or saucepan warm the oil over a medium heat. Add the carrots, celery and onion, sauté for 7 minutes, add the garlic and continue to cook until the veg are soft. Add the cumin, coriander and chipotle paste and cook for a further 3 minutes.
Add the sausages and fry for 5 minutes, add the tomatoes, half fill the tomato tin with water and add that to the sausages. Season with plenty of black pepper, bring to a simmer, lower the heat, put the lid on and simmer for 40 minutes.
Serve with rice and some sour cream if you like.
Sausage chilli
Ingredients
- 2 tbsp vegetable oil
- 2 carrots diced
- 2 sticks celery diced
- 1 onion finely diced
- 3 cloves garlic crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 50 g chipotle paste
- 8 pork sausages cut into 1cm slices
- 1 400g tin of chopped tomatoes
Instructions
- In a large lidded casserole dish or saucepan warm the oil over a medium heat. Add the carrots, celery and onion, sauté for 7 minutes, add the garlic and continue to cook until the veg are soft. Add the cumin, coriander and chipotle paste and cook for a further 3 minutes.
- Add the sausages and fry for 5 minutes, add the tomatoes, half fill the tomato tin with water and add that to the sausages. Season with plenty of black pepper, bring to a simmer, lower the heat, put the lid on and simmer for 40 minutes.
- Serve with rice and some sour cream if you like.
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