Hubby managed to pick up a pack of 12 speciality chipolatas for the price of an ordinary pack of sausages, the other day. Although there were 12 in the pack, I felt they were a bit on the teensy side to be treated as just plain old sausages to be had with mash or suchlike, so began looking for a casserole-type dish to use them in.
I turned up a recipe for Sausage Goulash, which looked like it would have good results. Indeed, it would have done, had it not have been for the accidental heavy hand with the crushed chillies and the quantity of paprika, which to hubby's taste was rather too strong.
Still, I enjoyed both the paprika and the chillies! However, because I know that I'm currently going through a chilli-phase, I've re-written the recipe for another go at it, this time adjusting the quantities a tad. Oh, and I'll try not to have a nerve jump in my hand right at the moment I'm shaking out a half a teaspoon of crushed chillies, next time. LOL
Incidentally, it would be easy for it to stretch to feed more people simply by including more vegetables in the mix. Potato, sweet potato, parsnip, swede, peas, sweetcorn, green beans - all these would go very nicely.
SAUSAGE GOULASH (serves 3)
1 pack of sausages
2 onions, sliced thinly
2 cloves of garlic, grated or chopped
1 tbsp tomato puree
1 tbsp tomato ketchup
2 bay leaves (optional, depending on how herby the sausages are)
1 heaped tsp Paprika
1 tsp Smoked Paprika
half a tsp dried chilli flakes
2 carrots, peeled and sliced
4-5 mushrooms, quartered
1 small can kidney beans
1 small can chick peas or cannelini beans
600ml chicken stock
1 tbsp Balsamic vinegar
Plain yoghurt to garnish
1. Brown the sausages in a deep saucepan, then set aside.
2. Fry sliced onions and garlic gently until golden, but not caramelised.
3. Add paprika and stock.
4. Add carrots, chick peas and beans, bay leaves, tomato puree & tomato ketchup and mushrooms.
5. Return the sausages to the pan and simmer until the carrots are tender.
6. Add the balsamic vinegar and simmer for 15 minutes more.
7. To serve, decant into warmed bowls and add a generous blob of natural yoghurt on top. If you really want to show off, add a sprinkling of chopped parsley.
Serve with crusty bread.