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Mexican sausages

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 11
Servings 5
Time 20 minutes


  • 20
    sunflower oil
  • 400
    chipolata sausages
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 2
    chillies, chopped (or more or less to taste)
  • 2
    ground cumin
  • 2
    dried thyme
  • 1
    green pepper, seeded and diced
  • 400
    tomato and onion mix, canned
  • 400
    kidney beans, canned and drained
  • cooked rice, to serve


45 minutes
Heat half the oil in a saucepan.
Fry sausages until browned, remove from the pan and set aside.
Heat the remaining oil and fry the onion for two minutes, then add the garlic and chillies, and fry for a minute.
Add spice, thyme, pepper and tomato and onion mix.
Bring to the boil, then reduce heat and simmer for 20 minutes.
Stir in the kidney beans and sausages, and simmer for 10 minutes.
Season to taste with salt and plenty of freshly ground black pepper.
Serve with rice or use to fill pita breads and sprinkle with cheese before serving.

Use lean beef mince instead of the sausages to make a delicious chilli mince dish.
If you prefer it mild, leave out the chilli and substitute 2 ml dried basil to make a delicious savoury sausage or mince dish. Spoon over mashed potatoes or serve with spaghetti as a variation.


Read more on: pork  |  shallow-fry


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