Tuesday, January 6, 2009

Mexican Sausages

Serves: 4


1 1/2 pound (750 g) beef sausages
1 medium onion, chopped
1 clove garlic, crushed
2 x 13 1/2 ounce (425 g) cans tomatoes
1 cup water
1 small chicken stock cube
15 ounce (465 g) can red kidney beans, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh parsley


1. Cook sausages in large pan until browned, remove from pan; drain on absorbent paper. Slice sausages thickly. Add onion and garlic to pan, cook, stirring, until onion is soft.
2. Add undrained crushed tomatoes, water, crumbled stock cube, beans, chili powder and cumin. Simmer, uncovered, about 15 minutes or until sauce thickens slightly. Return sausages to pan, stir in parsley, cook until heated through.

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