Prick the sausages all over with the tip of a pointy knife. Heat 2 tsp oil in a small frying pan on medium-low heat. Add the sausages and cook, turning often for 10 minutes, until nicely browned. Remove the sausages from the pan and place them into a baker.
3
Pour off the fat and wipe the pan with a paper towel. Add 2 tsp oil and heat on medium-low, add the onion, garlic, green pepper and sauté until just starting to soften, about 3 minutes.
4
Add the tomatoes, the broth, the beans and the Sundried Tomato Dip Mix. Bring to a simmer, just long enough to heat the ingredients, 1-2 minutes.
5
Spoon this veggie mix over the sausages in the baker. Cover with the lid. Place it on a baking sheet to catch any spills. Bake for 30 minutes, or until the internal temperature of the sausages reaches at least 165°F (77°C).
6
Serve with country bread, for a simple hearty meal, or with pasta or rice and salad.
Prick the sausages all over with the tip of a pointy knife. Heat 2 tsp oil in a small frying pan on medium-low heat. Add the sausages and cook, turning often for 10 minutes, until nicely browned. Remove the sausages from the pan and place them into a baker.
3
Pour off the fat and wipe the pan with a paper towel. Add 2 tsp oil and heat on medium-low, add the onion, garlic, green pepper and sauté until just starting to soften, about 3 minutes.
4
Add the tomatoes, the broth, the beans and the Sundried Tomato Dip Mix. Bring to a simmer, just long enough to heat the ingredients, 1-2 minutes.
5
Spoon this veggie mix over the sausages in the baker. Cover with the lid. Place it on a baking sheet to catch any spills. Bake for 30 minutes, or until the internal temperature of the sausages reaches at least 165°F (77°C).
6
Serve with country bread, for a simple hearty meal, or with pasta or rice and salad.
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