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Sausages with oregano, mushrooms & olives
Wednesday, 01 March 2017 - 12:22 | Views - 638
Ingredients
450g pack reduced-fat sausage
1 tsp sunflower oil
2 tsp dried oregano
2 garlic clove, sliced
400g can chopped or cherry tomato
200ml beef stock
100g pitted black olives in brine
500g pack mushroom
Prep: 10 MINS
Cook: 20 MINS
Method
1)Using kitchen scissors, snip the sausages into meatball-size pieces.
450g pack reduced-fat sausage
1 tsp sunflower oil
2 tsp dried oregano
2 garlic clove, sliced
400g can chopped or cherry tomato
200ml beef stock
100g pitted black olives in brine
500g pack mushroom
Prep: 10 MINS
Cook: 20 MINS
Method
1)Using kitchen scissors, snip the sausages into meatball-size pieces.
Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
2)Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
3)Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little.
2)Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
3)Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little.
Serve with mashed potato or pasta.
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