Tired of bangers and mash? Put your porkies to better use with this spicy pork and rice dish!

Make sure you buy good quality pork sausages and not over-processed ones filled with cereals and other unknown substances. If you don't eat pork, chicken sausages will work just as well.

The dish makes use of dried chili flakes. Chili contains a compound called capsaicin which is thought to have anti-bacterial and anti-cancer effects.

You will need:

6 x good quality pork sausages
1 x onion, chopped
1 x punnet of mushrooms, sliced
1 x red/green pepper, chopped
1 x 410 g tin of whole, peeled tomatoes
1 tablespoon of flour
4 tablespoons of regular vinegar
2 tablespoons of soya sauce
2 tablespoons of castor sugar
125 ml water
Salt, to taste
Pepper, to taste
A good pinch of dried chili flakes


1. fry the sausages in coconut/canola oil until cooked enough to slice into rounds. Keep aside sliced sausages for now.

2. In a saucepan, saute the onion. Add the mushrooms and pepper and saute.

3. Add the tin of tomatoes and simmer gently.

4. In a measuring jug, add the water, soya sauce, vinegar, castor sugar, flour, salt, pepper and chili flakes and mix together well.

5. Add the sauce to the saucepan, and add the sausages back in.

6. Gently simmer the sauce together with the sausages for about 20 minutes.

7. Serve with brown rice and a side of steamed broccoli.