| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
|
Red pepper; halved, seeded and |
|
|
; sliced |
| 1 |
|
Green pepper; halved, seeded and |
|
|
; sliced |
| 1 |
|
Onion; skinned, halved and |
|
|
; sliced |
| 1 |
|
Bottle Newcastle brown ale; 2 glasses |
| 4 |
|
Sausages |
|
|
Salt and pepper |
| 2 |
oz |
Butter |
INSTRUCTIONS
Slice the potatoes and brush with melted butter. Place into the oven for
30-40 minutes until they are cooked and golden brown.
Heat 1oz of the butter in a pan, add the peppers and a sprinkle of salt and
pepper. Heat the other 1oz of butter in another pan, add the onions and a
sprinkle of salt and pepper. Add 1 glass of brown ale to the onions and
then do the same to the peppers.
Tip the onions into the pan of peppers and stir. Place the mixed peppers
and onions into the bottom of a casserole dish. Cut up the four sausages
into pieces and place into the vegetables. Sprinkle with some mixed herbs.
Layer with the sliced potatoes. Season with salt and pepper.
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