| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Thick pork sausages; (450g) |
| 2 |
tb |
Oil |
| 8 |
oz |
Onions – sliced; (225g) |
| 1 |
|
14 ounces ti chopped tomatoes; (400g) |
| 1 |
|
7 ounces tin sweetcorn – drained; (200g) |
| 4 |
oz |
Mushrooms – sliced; (100g) |
| 2 |
ts |
Schwartz Season All |
| 1 |
ts |
Schwartz Marjoram |
| 1 |
ts |
Schwartz Thyme |
|
|
Schwartz Ground Black Pepper |
| 1 |
tb |
Cornflour blended in 2 tbs water |
INSTRUCTIONS
Brown the sausages in the oil and set aside. Fry the onion until soft. Add
the remaining ingredients and bring to the boil. Return the sausages to the
pan and simmer, uncovered, for 30 minutes. Serve with boiled or mashed
potatoes.
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Converted by MM_Buster v2.0l.
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