|TOTAL SUGARS 2.2g||2%|
|SAT FAT 1.6g||8%|
How to do it
Place a casserole pot over a medium heat, add half of the olive oil and cook the onions and carrot for 3-4 minutes until soft.
Meanwhile in a frying pan cook the sausages in the remaining oil until nicely browned.
Add the potatoes to the casserole pot with the rosemary, Worcestershire sauce and stock.
Add the sausages to the pot with the tinned tomatoes, haricot beans and parsley and cook with a lid on for 15-20 minutes, stirring every so often.
500g Maris Piper/Rooster potatoes, cut into chunks
8 good quality sausages
1tbsp olive oil
2 garlic cloves, crushed
2 onions, sliced
1 carrot, peeled and chopped
½ tsp chopped rosemary
1tbsp chopped parsley
1tbsp Worcestershire sauce
1 tin of chopped tomatoes
1 tin of haricot beans, drained
250ml vegetable stock
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Twice baked sour cream and chive jacket potatoes recipe
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A perfect Spanish brunch, great served over freshly sliced and griddled bread.
This campaign was originally produced in the framework of a programme co-financed by the European Union