Ingredients:
1 medium onion, finely chopped
50g button mushrooms, sliced
1 tbsp plain flour
1 tsp mixed herbs
350g pork sausage meat
2 tsp oil
230g tinned chopped tomatoes
1 tbsp tomato purée
2 tsp paprika
2 tsp sugar
2 tsp red wine vinegar
4 tbsp natural yoghurt
Method:
Combine the flour and mixed herbs then season with salt and black pepper to make seasoned flour. Meanwhile quarter the sausage meat and form into cakes or patties and coat with the seasoned flour. Heat half the oil in a frying pan and add the sausage meat cakes. Cook until golden brown on both sides then remove from the pan.
Add the remaining oil to the pan and stir-in the onion, cooking until soft. Then add the mushrooms and continue cooking until they begin to brown. Now stir in the tomatoes, tomato purée, paprika, sugar and vinegar. Bring the mixture just to a boil then season and return the sausage cakes to the pan.
Simmer for a further 10 minutes, turning once or twice. Place the sausage meat cakes in a large dish and spoon the paprika sauce over the top. Garnish with the yoghurt and serve.
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