4 cloves Garlic (peeled and crushed or finely chopped)
1 tablespoon Tomato Ketchup
1 tablespoon Vinegar (I used red wine vinegar, but any will do!)
2-3 teaspoons Sugar (I used Stevia, to taste to reduce the calories)
1 Red Pepper (Seeds and stalk removed, chopped)
1 can Pinapple chunks (unsweetened. Or fresh pinapple which is often on offer/reduced price)
1 tablespoon Sunflower oil
1 handful Fresh coriander
Put the sausages on an ovenproof dish, pierce the skins and put in an oven at 200c for 20 minutes
Meanwhile, gently soften the carrot, onion and celery in the oil for 5 minutes, before adding the pepper for a further minute or two
Add the vinegar, tomatoes and ketchup and bring to a simmer, stirring well
Simmer gently for 10 minutes before tasting and adding sugar or sweetener as required
Take the sausages out of the oven when browned all over and chop into small pieces. Stir through the sauce and add the pineapple
Cover the mixture and put in the oven for a further 10 minutes.
Season with salt and pepper to taste and sprinkle over fresh coriander. Serve with rice, noodles or bread to taste
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.