20 ml vegetable oil
20 g butter
500 g pork sausages
1 onion, skinned and sliced
2 cans red kidney beans, drained
1 can tomatoes
25 ml tomato puree
300 ml dry cider
Salt and pepper
In a large pan, melt the butter and fry the sausages until brown.
Remove and cut the sausages in half.
Add the onions, fry until brown.
Add the beans, tomatoes, tomatoes puree, cider, sausages and salt and pepper.
Gently cook for 20 minutes.