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Sausages with Oregano, Mushrooms & Olives
by Tenik (tenik)
at March 15th, 2008 (01:11 pm)

I got this recipe from mad_martha and am reposting it with her permission. I made it without the olives (as I still have a childish dislike of olives) for dinner on Thursday night and it was amazing. I was expecting something good but it exceeded those expectations and was so very easy to make. I had it with mashed vivaldi potates with butter and lots of cheese.

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Sausages with Oregano, Mushrooms & Olives
(Original Version)

I think this came from BBC Good Food Magazine although I cut it out of the Daily Mail.

Serves 4

Ingredients

Reduced-fat sausages - 450g pack
Sunflower oil - 1 tsp
Dried oregano - 2 tsp
Garlic cloves - 2, sliced
Chopped tomatoes - 450g can
Beef stock - 200 ml
Pitted black olives - 4 oz
Mushrooms - 500g, thickly sliced

Method

1. Using kitchen scissors, snip the sausages into meatball-sized pieces.

2. Heat a large pan and fry the pieces in the oil for about 5 minutes until golden all over.

3. Add the oregano and garlic, fry for 1 minute more, then tip in the tomatoes, stock, olives and mushrooms.

4. Simmer for 15 minutes until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.

Martha's Version

Serves 2 or 3.

Ingredients

Good Cumberland chipolatas - However many you fancy
Olive oil - A splash
Dried mixed herbs - 2 tsp
Onion- 1 chopped roughly
Garlic cloves - An excessive amount, sliced
Chopped tomatoes - About half a can
Vegetable stock - 100 ml or so
Button mushrooms - A handful, halved

Method

1. Realise that you do not have reduced-fat sausages, black olives, sunflower oil, beef stock cubes or oregano. Decide that it doesn't matter.

2. Snip some delicious Cumberland chipolatas (or your sausage of choice) into meatball sized pieces.

3. Heat a large, deep frying pan and fry the pieces in the oil for about 5 minutes until golden all over.

4. Add the mixed herbs, garlic and onion, fry for 1 minute more, then tip in the tomatoes, stock and mushrooms.

5. Discover that you forgot to slice the mushrooms, quickly scoop them out again with a teaspoon and slice them in half. Return them to the pan.

6. Simmer for 15 minutes until the sausages are cooked through and the sauce has reduced a little. Take a moment to congratulate yourself that the sauce actually does reduce.

7. Serve on thick slices of toasted crusty bread.

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