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European sausage
sausages, perppers, onions and tomatoe puree
sausages, about 8 thick ones, 1 large red and yellow pepper (or 2 samll ones of each) one large onion half a tube of tomatoe puree soy sace to taste

Cook the sausages however you prefer, grilling is best for this dish for me though.

Whilst they are cooking, chop the peppers and onions into bite size pieces. Fry or stir fry these in oil or use low fat spray, you may have to add more oil as you go.

Start cooking your rice however you normally would.

Once sausages are all but cooked chop each one into four pieces and add them to the peppers and onions and stir in the tomoatoe puree.

once everything is cooked lay a bed of rice onto each plate, flavour with soy sauce if you like and then spoon on your sausege mix.


Preparation Time: 30 Serves: 4
Recipe Origin: United Kingdom
Submitted by:
Helen Helyar

United Kingdom
This recipe has been viewed 3470 times.


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