| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food &, Drink |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Farmhouse sausages; (or any good quality |
|
|
; sausage), cooked |
|
|
; until brown |
| 3 |
lb |
Very ripe tomatoes |
| 1 |
cn |
Peeled tomatoes |
| 1 |
lg |
Hand basil; chopped |
| 1 |
lg |
Onion; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped parsley |
| 2 |
|
Bay leaves |
| 1 |
tb |
Tomato puree |
| 4 |
tb |
Olive oil |
| 1 |
ts |
Sugar |
| 1 |
pn |
Ground cumin; ground |
|
|
Coriander |
|
|
Curry powder |
| 1 |
pn |
Mixed herbes de provence |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1 Fry the onion and garlic in the olive oil until golden, add the tomato
paste and stir until it becomes very thick. Add the bay leaf and tomatoes
and cook for 10 minutes with the lid on.
2 Add the pre-cooked sausages and the remaining ingredients (apart from the
fresh basil) and cook for 15 minutes. Add the fresh basil just before
serving.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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