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Pork sausages and rum

This anytime meal by Ntwenhle Gcabashe is ready in just 25 minutes.

Pictures by Dylan Swart

Prep time: 10 minutes

Cooking time: 25 minutes

Serves: 3–4

  • 2kg pork sausages
  • 4 tablespoons (60ml) dark rum
  • 2 tablespoons (30ml) oil
  • 2 large onions, sliced
  • 2 garlic cloves, crushed
  • 2 large tomatoes, finely chopped
  • 1 cup (250ml) tomato juice
  • 2 tablespoons dried sage
  • 1 tablespoon fruit chutney
  • Salt and pepper
  • Fresh thyme, for serving

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  1. Heat oil in a large pan and fry sausages until cooked through.
  2. Add onions and garlic, and fry for 4–5 minutes. Add tomatoes, juice, sage, chutney and rum. Season with salt and pepper, and cook until thickened.
  3. Serve with thyme.

The post Pork sausages and rum appeared first on Bona Magazine.

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