Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Chipolata Sausages With Chilli And Rice
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Heat up your taste buds with the fiery flavours of chipolata sausages, chilli and rice. This mouth-watering recipe blends savoury and spicy, and is sure to satisfy your cravings!
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
450g
fresh pork chipolata sausages
1 tablespoon
oil
1
onion, peeled and chopped
Pinch
dried red chilli flakes (optional)
1 teaspoon
ground cumin
1
red pepper, deseeded and cut into chunks
1
orange pepper, deseeded and cut into chunks
1 x 400g
can chopped tomatoes
1 x 400g
can red kidney beans, drained and rinsed
Method
Step 1
Heat the oil in a large pan over moderate heat. Add the onion, chilli flakes, if used and cumin. Season and cook for 2-3 minutes.
Step 2
Add the peppers and sausages and cook until the sausages are lightly browned all over. Add the tomatoes and red kidney beans. Stir well, reduce the heat, cover and simmer for 25 minutes.
Step 3
Serve with boiled rice, guacamole and tortillas.
Method
Step 1
Heat the oil in a large pan over moderate heat. Add the onion, chilli flakes, if used and cumin. Season and cook for 2-3 minutes.
Step 2
Add the peppers and sausages and cook until the sausages are lightly browned all over. Add the tomatoes and red kidney beans. Stir well, reduce the heat, cover and simmer for 25 minutes.
Step 3
Serve with boiled rice, guacamole and tortillas.
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