Curried Sausage with Vegetables
By Sid • Jun 25th, 2008 • Category: Non Vegetarian Food, PostsI cooked this for dinner yesterday. It’s interesting what innovative dishes you come up with, when you don’t really have a choice of cooking implements or ingredients.
Looking up my inventory, I chopped up some courgettes, spring onions, potatoes, smoked sausage, mushrooms and french beans. Heated some oil, fried a little cumin seed, added some finely sliced garlic and a moment later, the french beans. Tossed in some red chilli powder, garlic in white wine vinegar, salt, turmeric and curry powder. Mixed the stuff and then added the rest of the stuff on the board.
After adding some water and adjusting the seasoning, it was ready to eat. The gravy/sauce was quite, quite nice, since it had all the flavors of the sausage, cumin seed, curry, garlic and mushrooms mixed in it.
Ate it from a bowl with pieces of toast. Sorry, no photos till I’m back home.
- Sid
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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SLURRP SLURRP SLURRP…. aaaaahhh…
That was good, i just changed sausage to chicken.
Now…
will u change the look of this BLOG???
Haan, haan, haan…
That sounds absolutely delicious. Several questions arise for me - smoked sausage, was it ready cooked, packaged and English, or something more exotic? Not something that we see in my local High Street. (I should have taken you into the butcher’s shop!) Garlic in white wine vinegar, was this from a jar or had you prepared it? Final question, did you put the beans into the pan when raw?
Don’t you think that recipes are born when the chef is faced with few ingredients and seasonings? Perhaps you’ll refine this one when you get home.
I have a deep dislike of cooked courgettes and can only eat them raw…
Tonight I had half an Italian melon which came with a ribbon around it so that I can trace it’s origin, but I have no idea what kind of melon it is, and some Italian dry cured ham. Sprinkled with ginger powder and Maldon sea salt, it was gorgeous! I’m not hungry and so am happy.
BTW, do you know Jas who commented above?
I’m going now to investigate the origin of my melon!
Well that was a complete waste of time! I went to http://www.lorenzininaturamica.com, typed in the number of my melon (34724505) and got zilch! And got melon juice on my trousers! Would you believe that the number was branded onto the melon skin? Was very delicious though! If you have the time, Sid, will you check to see if I did something wrong, please? Thanks!
@Jas: Glad you liked it.
@Toni: I know Jas via the blog. We’ve never met, though we may possibly do so soon. Your melon came from Lombardia, Italy, field number L086, lot number 347. It was analysed at 17:41:45, though the date isn’t mentioned. I’ll email you a picture of the field where your melon was harvested.
@Toni: The sausage was a precooked, garlic flavored sausage. Yes, considering my utter lack of ingredients, barring the basics, my food is still turning out to fairly passable. Perhaps I should exercise a little restraint when I’m back home and think of simple recipes rather than using complex mixtures.
ZZZZZzzzzz………..
Bohat time ho gaya!
Looks like I’ll have to search for new Indian(sply NCR) Food Blogger.
Hey Jas,
I’m back in the country now and will begin posting again, beginning today.
I do apologize for the long period without any new content!
About time too! I did a whole new post last week…
This looks great! I will have to try it. Thanks.
@Erin: Thank you. I adore Greek food and look forward to more recipes on your blog. Sorry, didn’t leave a comment as logging in to post one is slightly tedious.
I sent this recipe to a friend of mine…lets see what she says, she is having a small party at home and she didn’t want to spend too much time in the process of cooking…
Lets wait to hear from her….
@Mona: Thanks. You shoud know that I cooked that one up when I didn’t have much at hand and was in an unfamiliar kitchen. You could also ask her to try adding some slices of sweet orange before serving.