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  Chipolata sausages chutney 1 1⁄2 Pound (750 Gram)
  Butter 1⁄2 Ounce (15 Gram)
  Onion/1 tablespoon dried onion flakes 1 , chopped
  Canned tomato sauce 15 Ounce, baked (425 Gram)
  Canned condensed tomato soup/4 oz canned tomato puree 7 Ounce (198 Gram)
  Salt To Taste
  Pepper To Taste
  Cheese/100 gram 4 Ounce, grated

Split the sausages open lengthways and spread the cut surfaces with chutney.
Close the sausages together again.
Melt the butter in a frying pan and fry the fresh onion, if using, until softened.
Add the sausages and fry gently, turning twice, until browned all over.
Add the beans, soup or tomato puree, salt, pepper and the onion flakes if using and mix well, then cover and simmer gently for 15 minutes.
Scatter the cheese over the top and continue cooking until it has melted.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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