Spicy Mexican Sausages

Serves: 4-6

Ingredients:

1 pound (500 g) chipolata sausages (approx. 20)
1 ounce (30 g) butter
1 tablespoon oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 leek, chopped
1 carrot, grated
1 stick celery, chopped
13.5 ounce (425 g) can peeled tomatoes, drained and chopped
2 tablespoons fruit chutney
1 potato, peeled and grated
5 ounce (150 g) packet corn chips
1 cup grated cheese

Microwave Method:

1. Pierce sausages with a fork.
2. Place sausages into a casserole dish between paper towel. Cook for 4-5 minutes on HIGH. Put to one side.
3. Place butter, oil, curry powder, cumin and chili in a casserole dish. Heat for 1 minute on HIGH.
4. Add leek carrot and celery, cook for 2-3 minutes on HIGH.
5. Add tomatoes, chutney, potato and sausages (cut in half), cook for 3-4 minutes on MEDIUM.
6. Top with corn chips and cheese. Cook for 3-4 minutes on HIGH.

Convection Microwave Method:

1. Pierce sausages with a fork.
2. Place sausages into a casserole dish between paper towel. Cook for 4-5 minutes on HIGH. Put to one side.
3. Place butter, oil, curry powder, cumin and chili in a casserole dish. Heat for 1 minute on HIGH.
4. Add leek carrot and celery, cook for 2-3 minutes on HIGH.
5. Add tomatoes, chutney, potato and sausages (cut in half), cook for 3-4 minutes on MEDIUM.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Top with corn chips and cheese. Place on Low Rack and cook for 10-12 minutes on CONVECTION.