Winter Comforts: Chilli Con Sausage

I have a slight crush on Nigella Lawson because she is awesome, and pretty, and she makes almost as much mess when she cooks as I do when I cook. Almost.

So this warming, winter recipe for Chilli Con Sausage is adapted for Nigella's recipe for Cornbread Topped Chilli Con Carne only smallified, cheaified and without the mince... :)

Warmth and happiness in a bowl.

The sauce, though is basically the same, and it's very tasty! The addition of cocoa truly does add a rounded, earthy touch...

I made this back when I was cooking for seven, so the method of making a few sausages go far enough is a little involved, but besides that it's a fairly easy, throw-together-and-walk-away meal!


Ingredients:

2 onions, chopped
2 cloves garlic, minced
2 fresh chillies, chopped or ground chilli to taste

2 teaspoons ground coriander
2 teaspoons ground cumin

1 capsicum, chopped.
1 kg sausages - to prepare these to feed many people easily, squeeze the sausage meat out of its skin and onto a plate. With wet hands divide each sausage into 8-10 teeny-tiny patties and place on a foil-lined baking tray. One all the sausages have been de-skined and pattieified, bake @ 180 degrees C for 10 or so minutes, until cooked through.
2x 400g cans chopped tomatoes
4 tablespoons tomato ketchup 4 tablespoons tomato puree
125ml water
2 tablespoons cocoa
1x 400g cans red kidney beans, drained and rinsed

Method:

Fry onions, garlic and chilli in olive oil until soft. Add cumin and corriander.

Stir in capsicum and prepared sausages.

Pour in tinned tomatoes, tomato sauce/paste, water beans and cocoa - bring to the boil, turn heat down and simmer for 30 mins. Stir regularly to avoid catching.

Serve over rice with greens of your choice - Sit back and bask in your flatmate's adoration! :)