Monday, July 11, 2005

Sizzy Sausies

Yippee yay, the rainy season seems to be back. Hopefully it keeps up as we do need rain to fill up those parched dams especially in Seremban which is facing water rationing. I honestly do not want any water rationing in KL so rain rain, please don't go away, stay as long as you like.

Salads seem to be happening everywhere, Lilian just blogged about some she made for her and her hubby and I am about to blog about our fave sausage salad. This winner is from one of my old BBC Good Food magazines and it's got healthy yummy fresh vegetables plus naughty meaty bits of sausages all coated in a tasty sauce made from wholegrain mustard and red wine vinegar.

As it's our main meal, we usually eat it stuffed in pitta bread or rolled up like a tortilla in those large Lebanese breads. It's also an express kind of recipe as it takes you a short while to chop, sizzle, serve and eat. Although the recipe called for avocados, the one we bought was not ripe yet so I had to omit it or else, it tastes extra nice.

Sizzling Sausage Salad

1 tbsp olive oil
400g good quality sausages
1 red onion, roughly chopped
1 heaped tbsp wholegrain mustard
1 tbsp light muscovado sugar (or light brown sugar)
16 cherry tomatoes
2 little gem lettuces (I used baby butterhead leaves)
1 large avocado
1/4 cucumber
1 tbsp red wine vinegar

Heat the oil in the pan and using the scissors, snip sausages into quarters straight into the pan. Throw in the onion and fry for a minute or two, Stir every now and then to brown everything. Spoon the mustard and sugar, tip in the tomatoes and mix them. Cook for a few minutes more until tomatoes are just above to split and everything is coated in the sweet mustard glaze.

Seperate the lettuce into leaves, peel and stone your avocado and slice up the cucumbers. Mix together and pile on plate. Spoon sausage mixture on top. Add vinegar and 1 tbsp water to pan and stir over the heat to dislodge those yummy bits from the pan. Add the pan juices on top of the salad and serve with your preferred bread.

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