Mexican sausages

5 servings Prep: 20 mins, Cooking: 45 mins
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These Mexican sausages would spice up any family brunch.

By Food24 November 03 2009
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Ingredients (11)

20.00 ml sunflower oil
400.00 g sausages — chipolata
1.00 onion — finely chopped
2.00 garlic — cloves, crushed
2.00 fresh chillies — chopped
2.00 ml cumin — ground
2.00 ml dried thyme
1.00 green pepper — deseeded and diced
400.00 g tomato and onion mix — tinned
400.00 g kidney beans — tinned and drained
0.00 rice — cooked, to serve
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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.

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