250mlchicken stock (chicken broth or chicken bouillon)
2tablespoonsoregano - chopped
2tablespoonssugar
1pinchground cinnamon
1teaspoonsalt
1teaspoonground black pepper
1tablespoonparsley - chopped
Instructions
Combine the mince, breadcrumbs, onion, garlic, thyme, cumin, oregano and egg in a bowl and add salt and pepper to taste; mix well. Roll 2-level tablespoons of mixture into a sausage shape, and repeat with the remaining mince mixture.
Heat oil in a pan, add sausages in batches, cook, turn, until well browned, then drain on absorbent paper.
Place sausages in a pan with tomato sauce, simmer, covered for about 10 minutes or until cooked through. Sprinkle with mint before serving.
Heat oil in a pan for the tomato sauce, add onion and garlic and cook, stirring until onion is soft. Add your wine, and allow it to simmer uncovered until reduced by half. Stir in un-drained crushed tomatoes and remaining ingredients with salt and pepper to taste; simmer uncovered for about 10 minutes or until sauce is thickened.