Sausage ChilliPrep.Time: 30 mins
Cook.Time: 45 mins
Saucepan with Lid
(vented if you have one)
IngredientsPack of Sausages
2 Red Onions
2 Cooking Onions
4 Cloves Garlic
3 Tins Chopped Tomatoes
2 Tins of Kidney Beans
1 Tin of Baked Beans
Half Tube Tomato Puree
2 Tbsp Olive Oil
3 Beef Stock Cubes
1 tsp Ground Cumin
1 tsp Paprika
1-2 tsp Chilli Powder
1 tsp Mustard Powder
Splash Worcestershire Sauce
2 Tbsp Dark Soy Sauce
1 Sprig Rosemary
1 tsp Italian Seasoning
1 tsp Thyme
1 tsp Basil
1 tsp Oregano
Jacket Potatoes or Rice
Parmesan or Cheddar
MethodChop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
While the onions are cooking brown off the sausages in the frying pan and leave to cool.
Finely chop the garlic and add to the onions.
Finely slice chillies and add to saucepan.
Finely chop the rosemary and add to mixture.
Cut the sausages into 1cm / ½ pieces and add to the pan.
Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, soy sauce and mustard powder.
Season well with black pepper and stir well to coat the sausages.
Pour in tinned tomatoes, the remaining herbs and the tomato puree.
Rinse kidney beans in cold water and add to pan
Add baked beans and stir well.
Allow to simmer for 30 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes.
Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.
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