400 g pack sausages
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400 g can chopped tomatoes
1 tbsp tomato purée
400 g can kidney beans in chili sauce
1 tsp chilli powder (use mild or hot, whichever you prefer)
4 large hot dog rolls or 8 small ones
140 g /5oz cheddar
potato wedges, to serve (optional)
- Remove the sausages from their skins and break up into small pieces. Heat the oil in a frying pan and fry the onion and sausages until the onion has softened and the sausages are golden. Stir in the garlic, then cook for 1 min before adding the tomatoes, tomato purée, kidney beans and chilli powder. Bring to the boil and cook for about 10 mins until thickened.
- Split the rolls down the middle and toast the cut sides on a chargrill pan. Spoon the hot sausage chilli into the rolls and finish with the cheese. Serve with potato wedges, if you like.