Sausages in a
Mushroom & Tomato Sauce
Cooking Time: 40 Minutes
Serves: 4
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1. Heat the olive oil in a large pan (one with a lid). Chop the sausages into bite size pieces. Fry the sausage pieces for about five minutes on a high heat until browned. Using a slotted spoon, place the sausages in a bowl, leaving behind as much oil as possible.

2. Chop the onion fairly finely, and cut the mushrooms into about six pieces each.

3. In the same pan, fry the onions on a medium heat for about four minutes. Crush and add the garlic, and cook for a further three minutes.

4. Add the chopped tomatoes, herbs, salt and a sprinling of freshly milled black pepper. Simmer for three minutes.

5. Add the mushrooms, and simmer for about three minutes.

6. Return the sausages to the pan, cover, and simmer for 15 minutes.

7. Add the fish sauce and sugar, and simmer uncovered for 5 more minutes. Check the sausages are cooked through, and serve.

You can use any sausages you like, although we have found this recipe is particularly nice with pork and leek sausages.
You can buy small boxes of chopped frozen mixed herbs (a mix of basil, oregano, thyme, parsley and marjoram) which are suitable for this recipe - use as you would fresh herbs.
The fish sauce adds a nice flavour to the dish, but is not essential.

See Also: Book Reviews
  Delia Smith's Complete Illustrated Cookery Course by Delia Smith
  New Step by Step Cookbook by Good Housekeeping
  Casseroles by Australian Women's Weekly

Recipe Ingredients
2 tablespoons Olive Oil
8 Pork & Leek Sausages
150g Mushrooms
1 medium Onion
2 cloves Garlic
400g tin Tomatoes Chopped
3/4 teaspoons Salt
Black Pepper
1 tablespoon Mixed Herbs
(fresh, chopped finely)
(or 1.5 teaspoons dried))

1/2 teaspoon Thai Fish Sauce
2 teaspoons Sugar

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