Tuesday, 8 February 2011
One might think it a bit odd to see a Hawaiian Casserole dish in an English kitchen, but that is what is so beautiful about this country! It's wonderfully filled with various cultures and peoples. A virtual melting pot of the world, as it were, and a variety of flavours and tasty dishes.
So you see, a Hawaiian Casserole might not really be that much out of the ordinary at all, and indeed . . . the supermarket shelves are filled with jars of cooking sauces of many flavours, sweet and sour being one of the most popular ones.
Sometimes you may be looking for something different to do with your sausages.
A tasty way perk up that midweek supper just a tad. Sure, you could pick up one of those ready sauces in jars that you can find on the supermarket shelves . . . but why?
Why indeed, when this supper dish is so easy and simple to make and tastes infinitely better than one of those sauces!
Filled with rich sausage meatballs, crunchy vegetables, sweet pineapple chunks and a tangy sweet and sour sauce, this tasty dish pleases on many levels!
All you need for a complete meal is some steamed basamati rice. Easy Peasy, lemon Squeezy!
*Hawaiian Sausage Casserole*
Colourful and delicious. Everyone loves this!
750g of good quality thick pork sausages (1 1/2 pounds)
(use one with a spicy flavour, like cumberland)
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
2 stalks of celery, trimmed and sliced
1 red onion, peeled and cut into chunks
1 fat clove of garlic, peeled and minced
425g tin of pineapple pieces, drained (reserve the juice)
2 ounces white vinegar (1/4 cup)
2.5 ounces soft light brown sugar (1/4 cup packed)
2 TBS dark soy sauce
2 TBS corn flour
Remove the sausage meat from the skins. Shape into meatballs. You should get 4 meatballs from each sausage. Heat a bit of oil in a large skillet and add the sausage balls. Brown well on all sides over medium heat. Remove with a slotted spoon and set aside. Add the vegetables and stir fry until they begin to soften. Stir in the garlic and pineapple chunks. Return the meatballs to the pan. Stir together the brown sugar and corn flour. Mix well. Stir in the reserved pineapple juice, vinegar and soy sauce. Mix until smooth. Pour over the meat and vegetables in the pan. Cook and stir until the sauce thickens. Taste and adjust seasoning as desired. Simmer gently over low heat for about 10 minutes. Serve hot and spooned over a bed of steamed basamati rice.