450g of diamond award winning pork links
1 tsp sunflower oil
2 tsp dried oregano
2 garlic cloves, sliced
400g can chopped or cherry tomato
200ml beef stock
100g pitted black olives in brine
500g pack mushroom, thickly sliced
- Using kitchen scissors, snip the sausages into small pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
- Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
- Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.
Source: BBC Goodfood