4 Serves
30 Mins
Preheat your oven to 200°C. Place the sausages on a baking sheet and bake until browned and cooked through, then remove and set aside.
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Vitamin E
1 mg / 15 mgVitamin K
70 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
708 mg / 4,700 mgSodium
1183 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
While the sausages bake, heat olive oil in a large frying pan over medium heat. Add the sliced sweet peppers and onions, sautéing until they begin to soften.
Stir in the minced garlic and fresh parsley, cooking for another minute until fragrant.
Slice the cooked sausages lengthwise and add them to the pan. Stir in the salsa and season with salt and pepper to taste, tossing everything together until heated through.
25
g95
g20
g
Yemeni
