Ingredients:
• 1 tbsp olive oil
• 250g streaky bacon
• 1 onion, chopped
• 2 garlic cloves – crushed
• 1 tin butter/cannellini beans, drained
• 1 tin chopped tomato
• 1 bay leaf
• 1 cup boiling water with 1 tsp chicken stock powder or ½ cube Knorrox
• Pinch dried mixed herbs or small handful fresh thyme
• Small handful fresh chopped parsley
• 6 – 8 pork/beef sausages
• Season to taste
• Pinch of sugar
Method:
Turn on oven to 200°C. Wrap each sausage with half a piece of streaky bacon. Place onto a greased oven proof tray and put in the oven. Cook until golden (20 – 25 minutes) turning to get both sides golden brown. Heat the oil in a pot over medium heat. Add the rest of the bacon to the pot. Fry until crisp with the onion and garlic. Mix a cup of boiling water with the chicken stock and stir. Add the drained and washed beans, tinned tomato, boiled water with stock, bay leaf, thyme or mixed dried herbs, pinch of sugar and chopped parsley. Season with salt and pepper. Bring to the boil. Turn down and cook until the sauce has reduced (about 15 minutes). When sausages are cooked and tomato and bean sauce is nice and thick, take an oven proof dish and put tomato and bean sauce into it then place sausages on top and serve or reheat at supper time.
Source: Danielle, 072 261 5192, e-mail danielle@pheka.co.za, www.pheka.co.za.