Sunday sausages and beans
Image: Supplied
Serves 4
8 – 10 lamb sausages
125ml cold water
50ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
2 sprigs thyme
5ml crushed ginger
5ml crushed garlic
30 - 45 ml mixed masala
1 x 400 g can chopped tomatoes
500ml boiling water
1 x 410 g can baked beans
5ml sugar (optional)
2 green chillies, sliced in halves
fresh coriander, to garnish
Place the sausages in a frying pan with the cold water and simmer over medium heat. Once the water has evaporated, fry until golden. Remove from the heat and set aside.
Heat the sunflower oil in a pan over medium heat. Fry the cinnamon stick, bay leaf and cumin seeds. Once fragrant and the cumin seeds begin to sputter, stir in the chopped onion and salt. Sauté until light golden-brown.
Add the fresh thyme, crushed ginger and garlic, and fry lightly to cook off the moisture. Stir in the mixed masala, heating it for a few seconds, then add the chopped tomatoes. Lower the heat and simmer until the tomato reduces to a paste and the oil separates – this should take 8 to 10 minutes.
Add the boiling water and simmer for 5 minutes. Add the baked beans and sausages. Simmer over low heat until the beans have absorbed the spices and the sausages are heated through. Add the green chillies, then check the seasoning: If necessary, adjust the salt to taste and add the sugar.
Garnish the sausages and beans with fresh coriander. Serve with your choice of spiced braised or creamy mashed potatoes, soft white bread or pasta, such as macaroni or spaghetti.