Chicken Sausage Curry

Ingredients: 

• 1 lb Sausages, I prefer Italian sausages with herbs and flavors
• 1/2 green Capsicum, diced into big pieces
• 1/2 red Capsicum, diced into big pieces
• 1-2 Carrots, diced roughly
• 1 large Onion, finely chopped
• 1 small Onion, diced into big pieces
• 2-3 cloves Garlic, minced
• 1 teaspoon Ginger paste
• 1 large Tomato, diced
• 3-4 Green Chilies, sliced
• 1/2 teaspoon Red-Chili powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• Salt and Extra Virgin Olive Oil, as per requirement
• 2 cups Warm Water

Directions:

• Remove the Sausage casing: To remove the casing from a fresh, raw link sausage, snip off the end of the sausage with kitchen shears, then squeeze the sausage filling from the casing, like squeezing toothpaste from a tube.
• Cut the sausages into 1 inch pieces. 
• Heat a little oil  in a wok or a frying pan and fry the sausage pieces till golden brown. Remove from pan and fry the capsicums and carrots. Keep aside with the fried sausages.
• Add more oil, if required, add the finely chopped onions and fry till golden brown. Add the big pieces of onions with garlic and green chilies. Saute for 1-2 minutes.
• In a small bowl, mix Red Chili, Coriander and Turmeric powders with Ginger paste and 1-2 tablespoons of water. 

      You can also use 1-2 teaspoon of Curry Powder in place of Red Chili, Coriander and    Turmeric powders

• Add the above mixture in the pan and fry for another 2-3 minutes.
• Add Tomatoes, saute for 1-2 minutes and cover the pan till the tomatoes are mushy and leaves oil from corners.
• Add all the vegetables with Sausages, give a nice stir, add the salt and water. Cover the pan till the gravy becomes thick and all the vegetables are completely cooked.
• Serve hot withsa plain Rice or Chapati.

Sausage, Peppers, and Onions

Sausage, Peppers, and Onions Recipe

You can use different colored bell peppers, or just stick with green. This recipe uses a combination of sweet and hot sausages, but if you want a milder dish, use only the sweet sausages and reduce the amount of chili pepper flakes in the recipe. (Likewise if you want it hotter, use hot sausages and/or bump up the amount of chili pepper flakes.)

INGREDIENTS

• 4 Italian sausage links (sweet, hot, or a couple of each)
• 2 Tbsp olive oil
• 1 green bell pepper, sliced into 2 to 3 inch long strips
• 1 red bell pepper, sliced into 2 to 3 inch long strips
• 1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
• 4 garlic cloves, sliced into slivers
• 1 large sweet or yellow onion, sliced into 1/4-inch half-moons
• 1 small (15 ounce) can of crushed tomatoes
• 1 Tbsp of dried oregano
• 1/2 cup Marsala or red wine (optional)
• 1/2 teaspoon red pepper flakes (optional)
• Salt to taste

METHOD

1 Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

2 Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.

3 Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

4 Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.

Sausage, peppers and onions will keep in the fridge for several days.

Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.

Serves 4.

Chicken Sausage Curry

Ingredients: 

• 1 lb Sausages, I prefer Italian sausages with herbs and flavors
• 1/2 green Capsicum, diced into big pieces
• 1/2 red Capsicum, diced into big pieces
• 1-2 Carrots, diced roughly
• 1 large Onion, finely chopped
• 1 small Onion, diced into big pieces
• 2-3 cloves Garlic, minced
• 1 teaspoon Ginger paste
• 1 large Tomato, diced
• 3-4 Green Chilies, sliced
• 1/2 teaspoon Red-Chili powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• Salt and Extra Virgin Olive Oil, as per requirement
• 2 cups Warm Water

Directions:

• Remove the Sausage casing: To remove the casing from a fresh, raw link sausage, snip off the end of the sausage with kitchen shears, then squeeze the sausage filling from the casing, like squeezing toothpaste from a tube.
• Cut the sausages into 1 inch pieces. 
• Heat a little EVOO in a wok or a frying pan and fry the sausage pieces till golden brown. Remove from pan and fry the capsicums and carrots. Keep aside with the fried sausages.
• Add more oil, if required, add the finely chopped onions and fry till golden brown. Add the big pieces of onions with garlic and green chilies. Saute for 1-2 minutes.
• In a small bowl, mix Red Chili, Coriander and Turmeric powders with Ginger paste and 1-2 tablespoons of water. 

      You can also use 1-2 teaspoon of Curry Powder in place of Red Chili, Coriander and    Turmeric powders

• Add the above mixture in the pan and fry for another 2-3 minutes.
• Add Tomatoes, saute for 1-2 minutes and cover the pan till the tomatoes are mushy and leaves oil from corners.
• Add all the vegetables with Sausages, give a nice stir, add the salt and water. Cover the pan till the gravy becomes thick and all the vegetables are completely cooked.
• Serve hot with plain Rice or Chapati.