Capers are bought in small jars and a little goes a long way. Small and green, not unlike a very small olive to look at, they are usually in vinegar. One tablespoon added to a sauce gives a distinctive, slightly hot taste.
ingredients
serves 4
1/2 pound onions, peeled and thinly sliced
4 large tomatoes, peeled and sliced
1 rounded tablespoon capers
salt
freshly ground black pepper
1 1/4 cups chicken stock
1 pound pork sausages
method
1. Preheat oven to moderately hot, 190°C (375°F).
2. Arrange onions in the base of a shallow casserole.
3. Cover with tomatoes.
4. Sprinkle capers over top and season with salt and pepper. Add stock.
5. Arrange sausages on top, cover closely with lid or foil and cook in centre of oven for about 30 - 40 minutes, or until onions are tender.
6. Remove lid and continue cooking for a further 10 - 15 minutes to brown sausages.
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