Sometimes on the way to your dream,

you get lost and find a better one.

Thursday, April 28, 2011

recipe > sausage hotpot

I've been making this for years, and I haven't yet got sick of it.
For me, it's a winter food, I don't make it in the summer.
A/C = apple cider.

SAUSAGE HOTPOT

1-2 thin sausages per person
2 large onions, sliced
1 1/2 cups hot water
2 tablespoons A/C vinegar
2 beef stock cubes (I use the Massel brand)
1 tablespoon worcestershire sauce (spring gully brand is gluten free)
1 large carrot, grated into shreds
2 tablespoons tomato sauce
2 tablespoons butter (I use real butter, or olive oil, but margarine is
fine too)
1 1/2 ounces plain flour (about 3 tablespoons?)
1 tablespoon sugar

Brown the sausages, cut into half or one inch pieces, set aside.
In a large jug mix together the sugar, crumbled stock cubes, sauces,
a/c vinegar and hot water.
Cook onions in butter until soft, but not browned.
Blend in the flour.
Gradually stir in the jug mixture, stirring constantly to prevent
mixture becoming lumpy.
Add grated /shredded carrot.
Stir until boiling, turn down to simmer, add sausage bits.
Cover and simmer about half an hour, stirring now and again to prevent
sticking.
Serve over cooked rice, (because raw rice is just a little too crunchy..)
Add a green vegetable of your choice. I like broccoli with this.

If you like curry, then add curry powder to the plain flour, before
stirring that into the cooked onions. The amount of curry powder you add
is entirely up to you.

7 comments:

R.H. said...

Are you kidding? It'd take all day to make that!

Yes I like curry. When I was a kid there was a radio ad for some coffee brand (I think) called Turban. The slogan was: "It's most distubin' when there ain't no Turban." There was an Indian neighbour with a turban and we used to yell it at him: "It's most disturbin' when there ain't no turban" and he'd chase us. Golly, it's hard to run when you're laughing.

River said...

R.H. no, it really doesn't. Mix the sugar, spices etc while the sausages are cooking, let the snags cool while you cook the onions and mix in the sauce, then chop snags and toss them in. When the simmering is half done, cook your rice. The whole thing takes me less than an hour.
It is hard to run and laugh at the same time.

Marie said...

I have old favourites that I make regularly as well, some of them things I remember from my childhood. I remember mum making things like Sausage Stroganoff and what she called Chop Suey, but which was really a mince and cabbage dish with curry in it :-) But I loved it.

I'll bookmark this to try in winter. You can't buy sausages here, except at a specialist English butcher in Stockholm. Well, not the type of sausages we have in Oz. They only sell "hot dog" varieties. So chorizio in Sweden is a vaguely chilli flavoured hot dog sausage. I miss snags.

River said...

Marie; no sausages?? That's tragic. No sausage sizzle BBQ's, no sausage, egg and chip dinners.

Marie said...

No sausages :( There is a posh English butcher in Stockholm where I can buy them for $35 a kilo. Hardly a cheap meal.

Andrew said...

I don't cook, but I made your sausage hotpot tonight. It was quite rich and I used a large carrot which was perhaps too big. I made it in the morning and then reheated it. I mucked up one bit by starting to fry the onions in oil, but then I chucked a chunk of butter in. You did not say what to cook it in. I used a cast iron frypan that has a lid. Compliments were received. It was a stressful experience and I was mega hot after all that cooking but I am pleased I did it.

Happy Elf Mom said...

I searched your blog hoping for a picture. Having trouble picturing what it looks like. :)