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Ingredients

2 teaspoons extra virgin olive oil
500g thick pork sausages
500g packet tri-colour capsicum, chopped
2 red onions, cut into wedges
4 garlic cloves, sliced
3 sprigs fresh basil, plus extra leaves to serve
2 x 410g cans cherry tomatoes
2 chicken stock cubes, crumbled
2 tablespoons red wine vinegar
2 teaspoons caster sugar
Shaved parmesan, to serve
4 slices garlic bread, to serve

Method

Step 1 Heat the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 6 minutes or until browned all over. Transfer to a plate. Cool for 5 minutes.
Step 2 Add capsicum and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add garlic and basil. Cook for 1 minute or until fragrant. Add tomatoes, stock cubes, vinegar, sugar and 11/4 cups water. Bring to a simmer.
Step 3 Thickly slice sausages diagonally. Add to pan. Reduce heat to medium-low. Cook for 15 minutes or until mixture thickens and sausages are cooked through. Remove and discard basil sprigs.
Step 4 Top stoup with extra basil and parmesan. Serve with garlic bread.

Easy sausage peperonata stoup

How to make Easy sausage peperonata stoup

Ingredients

Method