1 lb (450g) tomatoes
4 streaky bacon rashers
1 lb (450g) chipolata sausages
1 clove of garlic, crushed
1 level tsp castor sugar
salt and pepper
4 streaky bacon rashers
1 lb (450g) chipolata sausages
1 clove of garlic, crushed
1 level tsp castor sugar
salt and pepper
method
1. Put the tomatoes in a bowl, cover with boiling water and leave for about 10 seconds, then drain. Peel off the skins and roughly chop the tomatoes.
2. Remove the rind and bone from the bacon and cut it into thin strips. Place the bacon and sausages in a frying pan and fry quickly to brown on all sides, turning frequently. Add the garlic, tomatoes, sugar, salt, pepper and bayleaf, reduce the heat and cook gently for about 8 minutes.
3. Turn onto a hot serving dish. Remove the bayleaf.
2. Remove the rind and bone from the bacon and cut it into thin strips. Place the bacon and sausages in a frying pan and fry quickly to brown on all sides, turning frequently. Add the garlic, tomatoes, sugar, salt, pepper and bayleaf, reduce the heat and cook gently for about 8 minutes.
3. Turn onto a hot serving dish. Remove the bayleaf.
serving amount
serves 4
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