One of my siblings (I don’t know which) decided that they did not like sausage-meat. Odd since we all liked sausages and or chipolatas but there is no accounting for dislikes or perceived dislikes.
Sausage meat was relatively cheap and, given the fact that there was only my fathers Royal Naval pay coming in, mum would clearly be seeking cheap nutritional meals for the family.
Sausage-meat risotto was born. It became a firm favourite with us all. Doesn’t risotto sound far more exciting than spicy sausage-meat?
1/2 tbspn cooking oil, should be just enough to moisten the pan as the sausage meat will add its own fat (I use olive oil)
1 onion, finely chopped
¾ lb Sausage meat, best quality you can afford, I use the local butchers
1 tbspn tomato purée
2 tspns of mixed herbs
4oz mushrooms (optional)
curry powder, strength and amount depends on personal taste. But I use about 2 tabspns
tin of tomatoes, chopped
1 egg beaten (optional)
Heat oil gently in a heavy bottomed frying pan, add chopped onion and cook until onion is soft but not coloured. Crumble the sausage-meat in to the pan and fry gently for about 5 mins, add the tomato purée, the mixed herbs. If using the mushrooms add them now. Stir everything together and continue cooking until the sausage-meat browns. Stir in the curry powder, add the chopped tomatoes. Simmer for 15 mins, add black pepper, check seasoning, add more curry powder if you like your food more spicy. Cook for further 5 mins: if the sauce needs thickening add the beaten egg, stir and cook through for 5 mins. Serve piping hot with crusty bread, or rice or just on it’s own.