Frugal but Fabulous Sausages in Cream over carnival rice |
This thrown-together meal was so delicious, cook was almost dancing 'round the room.
It was a quick solution to ravenous hunger on an indulgence day and - apart from the cream - is lower in fat than normal. But it didn't cost the earth.
The sauce can be served over pasta but the Blogger had run out; quick-cook* rice, ready in 12 minutes, was a happy compromise. And it looked lovely studded with colourful vegetables.
The best, leanest sausages you can afford -- venison or wild boar - will ensure the dish is as healthy as it can be. Only 2 or 3 are needed so costs are kept to a minimum.
Poaching the sausages first releases excess fat.
Cost: £1.50
Feeds: 1 but multiplies easily
Ingred:
2-3 high meat sausages
1/3 - 1/2 cup rice
small handfuls peas and/or cubed red bell pepper and/or corn
2 small spring onions, white and green, thinly sliced
1/4-1/3 cup whipping (lowest fat), single or double cream (maximum fat)
pepper & salt
Method:
- Pierce the sausages in several places with a fork; drop into boiling water, turn off heat; leave 10 mins
- Cook rice according to instructions; 5 minutes before the end of cooking, scatter over peas, pepper and corn plus half the spring onion
- Heat a frying pan on med-high; spray with peanut or light veg oil
- Slice sausages thickly, brown on both sides - 1-2 mins
- Reduce heat to simmer; add cream; season with salt & pepper
- Stir veg into rice; pour sausages & sauce over; garnish with remaining spring onions
'So delicious for something so fast and easy - one couldn't ask for more in a busy life.' Retired writer
Tips:
- Poaching several sausages in one go will provide a nice back-up in the freezer
*Waitrose
More fast,fabulous dishes on NavBar/Recipes 1: Almost Instant...
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More fast,fabulous dishes on NavBar/Recipes 1: Almost Instant...
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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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