Sausage and potato pot.

• 3 onions, cut in half and sliced
• 50 ml olive oil
• 2 tbsp cake flour
• 1 can peeled and chopped tomatoes (410g)
• 6 large potatoes, peeled and cut into 8 pieces each
• 1 can coconut milk
• 3 large yellow bell peppers, sliced
• 4 twiggs of fresh thyme, chopped
• 1 hand full of fresh coriander, roughly chopped
• 1 1/4 kg sausage, use any 2 different types, I use beef cocktail chipalatas and russian/savaloy (you can also use vegetarian sausage)
• 15 ml worcestershire sauce
• 20 ml soy sauce
• 10 ml garlic paste
• 200 ml full cream milk
• 1 salt and pepper to taste

1. Fry the onions in the olive oil until they turn almost transluscent
2. Add the cake flower and fry for 30 seconds
3. Add the tomatoes and simmer on a medium heat for 5 minutes stirring every 2-3 minutes
4. Add the potatoes and coconut milk, simmer for a further 40 minutes.
5. Stirring every 5-6 minutes
6. In the meantime brown the sausage, cut into thick slices.
7. If you use beef cocktail chipalatas, don't slice them.
8. Set the sausage aside for now
9. Add to the potato, tomato and onion mix the worcestershire sauce, soya sauce, garlic, yellow bell peppers, salt and pepper and simmer for 10 minutes
10. Add the sausage, milk, thyme, coriander and simmer for a further 20 minutes or until the potatoes are soft
11. Serve with bread or rice

onions, olive oil, cake flour, tomatoes, potatoes, coconut milk, yellow bell peppers, thyme, fresh coriander, sausage, worcestershire sauce, soy sauce, garlic, full cream milk, salt

Taken from cookpad.com/us/recipes/354578-sausage-and-potato-pot (may not work)