[CH] Vegetable + sausage dish recipe
The Geissmans (jgeissman@socal.rr.com)
Thu, 23 Nov 2006 22:01:57 -0800
Here's something I really like that uses a Mexican
sausage and chile paste such as the Turkish variety.
Ingredients:
Longaniza (Mexican version) sausage, approx 10 oz
(Chorizo will do as substitute, but Spanish Longaniza
or Portuguese Linguica is closer if you can't find it)
Onion
Garlic
Tsp Italian seasoning (thyme, oregano, etc.)
Rice vinegar
Chile paste/puree
1-2 lbs Brussels sprouts
1/4 cup chicken stock
Prepare sprouts (for example, peel outer leaves and cut
in half) and steam for 5 minutes
Remove sausage from skin (if it's the relatively solid Portuguese
Linguica, just chop it up, and add more liquid to compensate)
Fry sausage slow/medium with chopped onion for 5 mins or so
(and a little olive oil if the sausage is solid/dry)
Add garlic and chile paste, cook another few mins
Add Italian seasoning, a few tbsp vinegar, stock, and sprouts
Cover and cook (steam) for ~10 minutes, stirring occasionally
>Speaking of Valley Produce, the Turkish versions of hot pepper
>paste/pasta/salsa/puree, of which they have a few (varies from
>time to time) are my favorite all-purpose medium hot stuff.
Not only Turkish, but pepper sauces and pastes show up anywhere from
Hungary, Georgia and the Caucasus, through the Middle East, and across north
Africa. Most of them seem to be anywhere from 3 to 7 on a heat scale, I
haven't seen many that approach the heat levels of habs and such. Here in
cantral Ohio I can find these mainly in Turkish and Russian stores, with
harissa available in the middle eastern stores, even into near asian stores
like the Patel chain of groceries.