Name: Sausages Mediterranean Style
Ingredients: 400 g Thomas Walls Pork Sausages; cut into large; ; pieces (1 pack); 1 ts 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 ts Pesto sauce; 6 Sundried tomatoes; cut into pieces; 1 tb Tomato ketchup; Salt and black pepper; 8 Black olives; pitted and halved; Fresh basil; shredded to garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Walls	2	servings

INGREDIENTS

400	g	Thomas Walls Pork Sausages; cut into large
		; pieces (1 pack)
1	ts	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	ts	Pesto sauce
6		Sundried tomatoes; cut into pieces
1	tb	Tomato ketchup
		Salt and black pepper
8		Black olives; pitted and halved
		Fresh basil; shredded to garnish

INSTRUCTIONS

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.
Posted to MM-Recipes Digest  by Alan Hewitt <alan@atoc.demon.co.uk> on Dec
8, 1998

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