- Sausages – 2 each plus a couple more for seconds (fat sausages work better than skinny ones. Use chorizo if you want to spice it up a bit)
- Tin of tomatoes
- Tomato puree
- Any veg you happen to have knocking about. I used: 3 sweet peppers, 5 carrots, half a courgette, an onion, 4 mushrooms, handful of frozen peas
- A teaspoon of sugar (my mother-in-law swears blind that it takes away the bitterness of the tomato and I make her right)
- Veg stock cube
- Oil for frying
- About a mug of boiling water
- Tin of kidney beans (optional)
- One of those ‘bouquet garni’ tea bags – or a bay leaf and some mixed herbs
- Tea spoon of chili (optional)
Using good quality sausages cuts down on the amount of fat in the dish.
Some people also add red wine or a squirt of Worcester sauce with the stock, which adds a nice flavour.
The little frozen cubes of chili are great for this – you can buy them in most supermarkets.
You can use any type of veg you have to hand, it really doesn’t matter.
The bouquet garni tea bags come in a box and are in the spice section at the supermarket. They contain bay leaves and other herbs.
You can also add a tin of kidney beans 5 minutes before the end of cooking if you want to add more fibre / protein / substance.
It’s great served with rice, jacket potatoes, new potatoes or garlic bread.
By Helen Hamston