A simple, filling storecupboard chipolata stew that can be whipped up in minutes or slow cooked for hours
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Adding a little sugar to a tomato-based sauce brings out the natural sweetness of the tomatoes. It’s also a great way to perk up under-ripe fresh tomatoes.
If you want to use a slow cooker
Brown your sausages in a non-stick frying pan over a high heat for 3-5 minutes. Transfer them to the slow cooker pot with the beans. Add one can of tomatoes, then just the chopped tomatoes from the other can- sieve away the juice. Stir in your herbs and sugar with some seasoning, then cover and cook on Low overnight or for up to 8 hours.