By David Eyre
This recipe was brought to the Eagle by
Heat the oil in a frying pan. Peel the skins from the sausage and crumble the sausage meat into the oil, frying it gently until cooked. Add the onion and garlic and cook until soft and translucent. Then add the drained tomatoes and cook gently, covered, for 20 minutes or longer, until you have a thick sauce. Add the sage to the sauce 5 minutes before the end and season to taste.