Some recipes - try at your own risk....

Hulla girl!!

This one is specially posted for you...

Sausages in red wine sauce....

Ingredients:

About 5 to 6 pork sausages (good quality, PigPo keeps the best in town..)
2 -3 medium sized potatoes cut in roundels...
2 carrots cut in roundels
1 small cauliflower (florets)
1 Capsicum cut as medium sized squares (any colour you like)
Some white button mushrooms say about 5 or six, each cut vertically into 4 or 5 pcs(depending on the size)

For the sauce:
Once I made it with ginger - garlic paste and once only with finely chopped garlic, both came out well..

Some Red wine, about 4 to 5 tbsp, I guess..
2 big fat juicy tomatoes, finely sliced...
2 medium size onions, finely sliced,
1-2 green chillies, finely sliced,
2 -3 cloves of garlic, finely sliced. (if not using ginger-garlic paste)
a pinch of sugar so that the sauce gets a bit caramelised...
Some barbecue seasoning or mexican seasoning...choice is yours..(I am using barbecue seasoning)
or
red chilli flakes/powder
Some thyme either fresh or dried...
salt
2 tsp Coriander powder

Preparation:

• Boil and then fry the sausages in a pan, till they are brown and almost done but still tender not crisp from the outside. Remove and keep aside.

To do the sauce:

• In a pan add oil, then ginger-garlic paste, saute for a little while and then add onions / or if you are doing with sliced garlic, add onions first and then the garlic.
• Once the onion change colour add tomatoes and all the dried masalas.
• let it cook till the tomatoes get soft and the juices begin to cook. Then add water, not much and then let it reduce at a medium flame...this will take about 15 to 20 minutes..(anyways, you will know). It is done when the consistency is like a thick pasta sauce but still lumpy...
• Remove from the pan.

Putting together:

In a baking dish place the sauce right at the bottom..then put the sausages on top. Add all the vegetables (except the capsicum) on the sides and add very little red wine..so that the vegetables just get coated and not drown in it..they will leave their own water once they start cooking and we do not want a watery dish..

10 minutes in the oven at about 200 degrees ( I keep monitoring and changing the temperature accordingly) and once you see that everything is sizzling and just about cooked and the water almost dried up..

Now add a generous amount of red wine into it..and the capsicum..Not too much you want a thick sauce but not mashed veggies...Let it grill now at a high temperature so that the wine starts drying up and we will have a nice thick sauce...(but keep monitoring, thats what I keep doing :-))

And Voila!! the dish is ready, dont know how it will come out...Of course, do whatever variations you like, as I also keep experimenting...

Enjoy!!