Another dinner featuring sausages
EDIT, 20/07/2006. I’ve had quite a bit of interest in the stir-fried brussels sprouts via comments and emails. It seems quite a few of you reckon they smell gross too! Hahaha. Anyway, for those interested, just a note: Jac did steam the brussels sprouts beforehand, so that they were not completely raw when added to the wok – they were still quite firm though, and I was able to slice them easily without them falling apart. I did break them apart a little in the wok using the spatula, but as you can see, they were served up mostly still intact in disc-shaped slices. You could certainly chuck the brussels sprouts in the wok without steaming beforehand, but of course then you’d have to cook them a little longer in the wok. You could also chop them up finer too, if you wished. It’s all up to you. If you try cooking your brussels sprouts this way (or variations of this way) do let me know, and even better, post/send your photos!
Dinner tonight was sausages, pumpkin, potato wedges and brussels sprouts. Jac baked the sausages, butternut pumpkin and potato wedges in the oven. The sausages were “continental style spicy pork” flavoured with fennel and chilli, that we bought from Woolworths. Jac made the potato wedges, which were tossed in Alseason (according to the label, “an extremely versatile and flavoursome blend of naturally selected spices” including our old mate Flavour Enhancer 621 – note: naturally selected spices, not selected natural spices! What is “naturally selected” anyway? Spices picked by people instead of… robots?). The pumpkin was actually a little underdone and had to be returned to the oven for more baking after I took the photo.
I really don’t like brussels sprouts. Jac loves them. To make them more palatable to me, she tried something different. She fried them in the wok with chopped onion and garlic with a couple of knobs of butter, seasoned with cracked black pepper and a little salt. They tasted really good this way. I even had seconds! Garlic is just magic! I’ve also had brussels sprouts stir-fried with bacon and spring onions before; they tasted good that way too. Bacon is magic too! :)
Here’s the innards shot of the pork sausage. See that big bit of chilli? They were tasty and porky, with a little bit of a bite from the chilli. That dark pool next to the sausages is smokey barbecue sauce.
