Serving Size: 4
I don't know about your kids, but mine absolutely LOVE sausages. This bright, colourful dish is a kiddie favourite.
Ingredients:
2 tbsp. Welly Boot Extra Virgin Olive Oil
500 g chipolata sausages
1 red onion, halved, thinly sliced
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 clove garlic, crushed
1 tbsp. capers, drained
4 rosemary sprigs, halved
125 ml beef stock, salt reduced
250 g cherry tomatoes, halved
11/2 tbsp. balsamic vinegar
1 tbsp. brown sugar
crusty bread, to serve
Directions:
1. Heat half the oil in a large frying pan over a medium heat. Cook the chipolatas for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
2. Reduce heat to medium. Cook the onion for 5 minutes or until soft. Stir in the combined capsicum, garlic, capers, rosemary and remaining oil. Cook stirring for 10 minutes or until capsicum is soft.
3. Increase heat to high. Stir in stock, tomato, vinegar and sugar for 2 minutes or until the tomato is soft. Add chipolatas and cook for 1-2 minutes or until heated through. Season to taste.
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