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Ingredients
Method
- 450g quality pork sausages
- 1 tsp olive oil
- 2 tsp dried oregano
- 2 sliced garlic cloves
- 400g tin of cherry tomatoes
- 200ml hot beef stock
- 100g pitted black olives
- 500g brown mushrooms, sliced
- Snip the sausages into meatball-sized pieces and fry in the oil for 5 mins, or until golden. Add the garlic and oregano, fry for a minute more, then tip in the mushrooms, tomatoes, olives and stock. Simmer for 15 mins to reduce the sauce a little and to cook the sausages through. Season well, and serve with creamy mashed potato.
20 mins
4 serving
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