The key to plump juicy pork sausages, my friend showed me, is slow cooking and turning each sausage so that it is browned all around. Any flavours you may add should enhance the goodness and taste of the sausage itself. In Trinidad and Tobago, the best sausages are from Del Mano: choose from a wide variety of pork or lamb.
Pork sausages
Onion, large sliced
Sweet peppers, sliced
Mushrooms
Olive oil
Heat a frying pan with a little olive oil. Saute onions.
Add sausages and cook gently (low-medium heat) turning to brown all around.
When sausages are nicely browned, add peppers and sliced mushrooms. Toss and stir.
Serve the sausages with mashed potato or potato salad.
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