Monday, 10 November 2008
Recipe - Sausage Chilli
Another cold and rainy Sunday here in the UK...
I couldn't really decide what to cook today. My choice being a bit limited by the fact that I was on call today and the local Waitrose has severe problems with the GSM coverage. Something that means that I can't really go shopping for food. :(
In the end I ended up with something spicy but comforting. You can make this as spicy as you want. If you have wussy guests you can always have a tub of creme fraiche for them to stir into the chilli to calm it down a bit.
Ingredients (serves 4 or so)
2 packets of good quality pork sausages (about 800 - 1000g)
1 small can of pineapple rings, cut the rings into eights and preserve the juice
2 cans chopped tomatoes
2 onions, cut into chunks
1 red pepper, diced
1 green pepper, diced
2 sticks of celery, sliced
2 dried chipotles, rehydratred and chopped
2 tbsp cumin
2 tbsp brown sugar
2 tbsp chili powder
1 - 2 tsp smoked paprika
2 - 3 good handfuls of fresh coriander, chopped
1 onion, diced
Creme fraiche (optional)
Heat the oil in a high walled frying pan on medium heat. Fry the sausages in batches until golden. Take them off the heat and put to the side.
Add the pineapple, onion, peppers and the celery to the frying pan and fry for about 5 minutes. In the meantime cut each sausage into three pieces and pour in water with the pineapple juice to make up 500ml. Add the tomatoes, pineapple juice, chipotles, sugar and spices and give it all a good stir.
Add in the sausage pieces and bring to a boil. Reduce to a simmer and let it simmer for 50 - 60 minutes.
Stir in the chopped coriander, keeping some back for serving.
Serve with rice, chopped onion, grated cheese and chopped coriander.