Ingredients
- 1 tbsp olive oil or grass-fed ghee
- 1 onion, finely chopped
- 2 red capsicums, finely slice
- 2 cups, flat mushrooms, sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ chilli, finely chopped
- 8 free-range sausages
- 1 garlic clove, crushed
- 400g can chopped tomato
- 400ml vegetable stock
- salt and pepper, to taste
- fresh parsley, to garnish
Directions
- Heat oil over medium heat in a large casserole dish. Add onion and garlic. Fry for 2 minutes, or until soft.
- Add mushrooms and capsicums. Cook for a five minutes, or until soft.
- Add the sausages. Turn up the heat and fry until evenly browned.
- Add the spices and reduce the heat. Gently stir until all ingredients are well coated. Fry for 2 minutes.
- Add the tomato, stock and salt and pepper. Reduce heat and simmer for 30 minutes, regularly stirring gently.
- Garnish with parsley