Pork bangers and chakalaka

Recipe from: 9 May 2002

Ingredients 5
Servings 4
Time

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

30 mins
 

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.

 

Read more on: pork  |  shallow-fry
 

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