Simple filling dish, rammed with flavour and of course all with a gentle chilli heat.
1 Tbsp oil
6 good quality Pork Sausages
4 Rashers of streaky bacon (1 inch pieces)
1 Onion (finely sliced)
Clove of garlic
1/2 Tsp of Hot Chili Powder or @JoolsCyprien's Firepowder if you are lucky enough to have some.
400g can of chopped tomatoes
300ml chicken or vegetable stock
2 Tbsp Tomato puree
1 Tbsp Henderson's Relish (or Worcestershire sauce)
1 Tbsp dark sugar
Lots of Fresh Rosemary/Thyme (to taste)
100ml Red Wine
400g Can of Kidney beans
Salt and Pepper to season.
Fry the sausages in the oil until browned all over, remove from frying pan and place in a large saucepan
Fry bacon in the frying pan until crispy, remove from frying pan and place in the saucepan
Add the chili powder and fry for a bit longer.
Transfer into the saucepan and simmer for 20 minutes.