Sausages Western Style
|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)|
|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.