Step 1

Heat half the oil in a large frying pan over medium-high heat. Cook the chipolatas for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.

Step 2

Reduce heat to medium. Cook the onion for 5 minutes or until soft. Stir in the combined capsicum, garlic, capers, rosemary and remaining oil. Cook, stirring, for 10 minutes or until capsicum is soft.

Step 3

Increase heat to high. Stir in stock, tomato, vinegar and sugar for 2 minutes or until the tomato is soft. Add chipolatas and cook for 1-2 minutes or until heated through. Season.