Spicy Sausage....erm....Stuf f (Meat)

Member Name: AliB

Product:	Meat
Date:	17/10/01 (264 review reads)
Rating:

Advantages: Rather quick and easy

Disadvantages: Nope

This is a recipe I invented one day, but it does bear similarities to other dishes (such as chilli), and I'm sure you've probably heard of something alike! But here goes anyway. Oh, and it doesn't contain spicy sausage, but the dish itself is spicy!


The amounts given below usually just serve myself and my fella cos we're big pigs, but there's probably enough for 3 maybe 4! And you can just add what you feel comfortable with!

Ingredients:

About 6 pork sausages (I prefer pork, but I don't think it makes a great deal of difference on the final dish)
Approximately 300g tinned sweetcorn
A large handful of sliced mixed peppers
About 10 medium sized mushrooms, sliced
One large onion, in chunks
One large garlic clove
A 400g tin of chopped tomatoes
2 tbsp. tomato puree (optional)
1 beef Oxo cube
Tobasco sauce, just a drop or two
Chilli powder, about 1/4 of a teaspoon!
Mixed herbs, I love mixed herbs so I add about two tsps., but start with less!
Pepper


Method:

Fry the onion and the garlic (crushed), at least until soft, I like to brown the edges. Slice the sausages and add to the pan, continue frying for one minute. Add the mushrooms and peppers, and fry for a further two minutes. Then add most of the remaining ingredients - sprinkle half the Oxo over the mixture when it comes to the boil (I prefer to use just half - but that's up to personal preference). If the mixture seems too thick (which it probably will) add some water - don't worry if it goes runny, you can boil off some of the excess liquid. I then leave it on a low heat with the lid on for at least half an hour. It bubbles away and all the flavours infuse and intensify.

Serve with pasta twists or jacket potato.

Variations:

The last time I made this dish (last night) I added a handful of mange tout and it was lovely!


As you can see the
measurements are not very accurate but when I cook this it tends to depend on what's in the cupboards or freezer as to how much goes in! But that's the beauty of a dish like this; you can alter quantities of ingredients or add/omit ingredients and it's still yummy and filling.

I tend to use frozen for convenience - if you use frozen sausages it's quite a good idea to grill them first, this drains off some of the fat and makes sure they cook properly. And it crisps the skins too. I also buy frozen mixed peppers and mushrooms for the times I haven't got any fresh, and these work well in this dish.
And my herbs are never fresh!!

One of those easy-peasy but delicious meals you just leave on the hob till you're ready!

Summary: