Friday, October 10, 2008

Chipolata Hotpot

Chipolata Hotpot
Serves 4

1 tbs olive oil
500g beef chipolatas, halved
2 onions, thinly sliced
3 tomatoes, diced
1 green capsicum, chopped
3 garlic cloves, crushed
420g can diced tomatoes
1 cup water

Heat the oil in a large saucepan over medium-high heat. Add the sausage and onion and cook, stirring often, for 5 minutes or until the sausage and onion starts to brown. Add the diced tomato, capsicum and garlic and cook, stirring for 2 minutes. Add the canned tomato and water, cover and bring to the boil. Uncover and cook for 5 minutes, or until the mixture thickens.

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