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Bangers with peperonata
Bangers with peperonata
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savor the sweetness of one-pot sausage and Mediterranean vegetable dish.
Ingredients:
  • 500g pkt lean beef chipolatas
  • 1 red onion, halved, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 20.00 ml drained capers
  • 4 sprigs fresh rosemary, halved
  • 125ml (1/2 cup) beef stock
  • 250g cherry tomatoes, halved
  • 30.00 ml balsamic vinegar
  • 16.00 gm brown sugar
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Cook the chipolatas for 5 minutes, or until they are cooked through. Transfer them to a plate and cover to keep warm.
  • Reduce the heat to medium. Sauté the onion for 5 minutes or until soft. Add the capsicum, garlic, capers, rosemary, and remaining oil mixture. Sauté for 10 minutes or until the capsicum is soft.
  • Turn up the heat to high. Mix in the stock, tomato, vinegar, and sugar, stirring for 2 minutes until the tomato is soft. Next, add the chipolatas and cook for 1-2 minutes until heated through. Season to taste.

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