POLOKWANE – We all love a delicious sausage and sometimes we forget that chicken sausages can be just as delicious.
This recipe by What’s for Dinner makes use of white wine, however, even though the alcohol cooks away, you can substitute the wine with stock instead.
- 500g chicken sausages
- 125ml dry white wine
- 230ml olive oil
- 1 red onion, finely chopped
- 1 red pepper, Roasted and chopped
- 400g canned cannellini beans, rinsed and drained
- 1 tin tomatoes, chopped
- 60ml fresh origanum, chopped
- 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
- 1 cup rocket leaves
- shaved parmesan and lemon wedges (to serve)
- Prick the sausages with a fork.
- Place in a pot with 125 ml wine, cover and cook over medium heat for 15 minutes.
- Turn the heat to medium-high, uncover and cook for 10-15 minutes until almost cooked and wine is evaporated.
- Halve the sausages lengthways, then return to pot, cut-side down, for 1 minute until cooked through and crisp.
- Set aside.
- Heat oil in the same pot over a medium heat.
- Add onion and stir for 5-6 minutes until soft.
- Add red pepper, beans, tin chopped tomato, origanum and remaining wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce and season.
- Cook for 5-6 minutes until almost evaporated.
- Top with sausages to heat through, and then remove.
- Serve topped with sausages and shaved parmesan, with lemon wedges to squeeze.