Bangers Pepperonata

Recipe By: Australian Good Taste Magazine
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.

Curried Sausages

Recipe By: Food.com
Serving Size: 6

Ingredients:
1 kg sausage
2 brown onions, finely sliced
2 1/2 cups Beef Stock, salt reduced
salt
pepper
2 tablespoons flour
2 tablespoons sugar
1/2 cup water
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 tablespoon tomato sauce
1 tablespoon malt vinegar

Directions:
1. Cook the sausages in a large frying pan over a medium low heat, turning frequently. When cooked through, slice and set aside.

2. In the same pan the sausages were cooked in, sauté the onions until soft and slightly transparent. And the flour and stir for around 30 seconds or until combined and slightly brown.

3. Mix together the remaining ingredients in a jug then add to the pot to thicken (about 5-10 minutes). Add the sausages back to the pan to heat through.

4.  Serve with creamy mashed potato and steamed seasonal vegetables.