Recipe Centre

Pork and chakalaka

Ingredients
500 g pork sausages
410 g can chakalaka
410 g can chopped tomatoes
1 chicken stock cube, crumbled
salt, sugar and freshly ground black pepper to taste

Method:

Fry the sausages in a large heavy-based saucepan until done.
Add the chakalaka and tomatoes, stock cube, salt, sugar and black pepper.
Bring to boil and simmer until the sauce has thickened.
Serve on couscous, pasta or rice with a green salad.

Recipe From : YOU May 09, 2002

Recipe from YOU : May 09, 2002 See what YOU has in store this month. Subscribe now and save!

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