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Ingredients
Method
- 3 tbsp olive oil
- 8 large peppery pork sausages
- 1 sliced onion
- 1 tbsp red wine vinegar
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- 400g tin of chopped tomatoes
- 100ml red wine
- 2 bay leaves
- 400g tin of butter beans
- Preheat the oven to 220C. Heat 1 tbsp of oil in a casserole dish and fry the sausages for 8 mins, to brown all over. Transfer to a plate, then tip the onions into the pan and fry for another 8 mins, or until golden.
- Stir in the vinegar, tomato purée and paprika to make a paste, then add the tomatoes and wine. Stir in the beans and bay leaves, arrange the sausages on top, then bring to a simmer before baking in the oven for 20 mins. Serve with mash or crusty bread - yum!
45 mins
4 serving
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