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How to make Bangers with peperonata

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 2 tablespoons olive oil
  • 500g pkt lean beef chipolatas
  • 1 red onion, halved, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon drained capers
  • 4 sprigs fresh rosemary, halved
  • 125ml (1/2 cup) Massel beef stock
  • 250g cherry tomatoes, halved
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar

Method

  • Step 1 Heat half the oil in a large frying pan over medium-high heat. Cook the chipolatas for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
  • Step 2 Reduce heat to medium. Cook the onion for 5 minutes or until soft. Stir in the combined capsicum, garlic, capers, rosemary and remaining oil. Cook, stirring, for 10 minutes or until capsicum is soft.
  • Step 3 Increase heat to high. Stir in stock, tomato, vinegar and sugar for 2 minutes or until the tomato is soft. Add chipolatas and cook for 1-2 minutes or until heated through. Season.