Sausages and Peppers

• 4 pork sausages
• 0.5 lb. small peppers
• 0.25 lb. cherry tomatoes
• 1 dozen large cloves of garlic, peeled and trimmed
• 3 Tbsp. bacon fat

Warm the fat in a large frying pan and add the sausages over very low heat; you want to be cooking them for a half hour, so use a heat-diffuser if necessary.

Turn them often so they brown evenly and, after 10 minutes, tuck the garlic and peppers in among them—yes, of course you can leave out the garlic if you don't like it.

Partially cover them with a lid and add in the tomatoes after another 5 minutes.

Leave it all to cook for a total of about a half hour, turning things as necessary. Serve with a nice healthy salad to assuage any feelings of guilt.