- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Life’s a little bit sweeter with this one-pot meal of sausages and Mediterranean vegies.
Ingredients
- 2 tablespoons olive oil
- 500g pkt lean beef chipolatas
- 1 red onion, halved, thinly sliced
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 1 garlic clove, crushed
- 1 tablespoon drained capers
- 4 sprigs fresh rosemary, halved
- 125ml (1/2 cup) Massel beef stock
- 250g cherry tomatoes, halved
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Method
- Step 1Heat half the oil in a large frying pan over medium-high heat. Cook the chipolatas for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
- Step 2Reduce heat to medium. Cook the onion for 5 minutes or until soft. Stir in the combined capsicum, garlic, capers, rosemary and remaining oil. Cook, stirring, for 10 minutes or until capsicum is soft.
- Step 3Increase heat to high. Stir in stock, tomato, vinegar and sugar for 2 minutes or until the tomato is soft. Add chipolatas and cook for 1-2 minutes or until heated through. Season.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1840 kj
Energy
36g
Fat Total
14g
Saturated Fat
5g
Fibre
17g
Protein
71mg
Cholesterol
956.43mg
Sodium
7g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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