Recipe serves 5
- 300g tinned ratatouille
- 330g drained marrowfat
- 5 hotdog sausages each cut in 4 (chicken wings might be a better option if buying meat)
- 3 twigs of fresh thyme or pinch of dry thyme
- 100g onion
- 1 garlic clove
- Vegetable oil
- Salt & Pepper (or chilli flakes)
Dice the onion and garlic. Quarter the sausages. Rinse the marrow fat and set all aside separately.
Heat 3 tablespoons if vegetable oil. Fry the thyme, onion and garlic together for 1 minute then add in the sausages and fry until the latter are golden. Stir often to allow all sides of the sausages to brown. This will also allow the meat to absorb the Garlic and onions flavours.
Once the sausages are brown, add the marrowfat and ratatouille as well as 200ml water and black pepper (or chilli flakes). Cover to simmer for 5-10 minutes just to heat up the marrowfat and ratatouille and allow them to absorb the flavours already there. The sausages can be very salty, you might want to wait until the end before adding salt if needed).
I served this with the roasted potatoes on the next post… Tinned potatoes.
Recipe created as part of a foodbank menu for www.MadeByHortense.com.