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Sausages Mediterranean Style
400 grams Thomas Walls pork sausages, cut into large pieces (1 pack)
1 teaspoon olive oil
1 clove garlic, crushed
1 red pepper, seeded and cut into strips
1 397 gram can ratatouille, (14oz)
1 227 gram can red kidney beans, drained and rinsed (7oz)
1 227 gram can chopped tomatoes, (7oz)
2 teaspoons pesto sauce
6 sundried tomatoes, cut into pieces
1 tablespoon tomato ketchup
Salt and black pepper
8 black olives, pitted and halved
Fresh basil, shredded to garnish
Heat the oil in a large pan. Add the garlic and sausage pieces,
cook until browned. Add pepper and cook for 2-3 minutes. Add
ratatouille, kidney beans, chopped tomatoes, pesto, sundried
tomatoes, ketchup and seasoning. Simmer, uncovered, for 5 minutes.
Stir in olives prior to serving and garnish with the shredded basil
Serve with tagliatelle or crusty bread and salad.
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Mediterranean Sausage