Ok, I believe it. I just... I was at the mercy of a late dinner (that smelled REALLY good while cooking) and a second glass of wine (on an empty stomach)... and I flat forgot.
I don't even know what to call this, but it was plate-licking delicious. And I am not kidding. I licked it. I offered my plate to the Grill Geek, but he had already moved on to contentedly digesting.
Bekki's Whatchamacallit
2 large pork sausages, the spicy kind with removable casings. Since they can be removed... remove them. Ew, don't they look weird?
1/2 a large onion, sliced
Some fat... olive oil, bacon or duck fat, whatever
Soften the onions in the fat, then add the crumbled sausage. When the sausage is browned, add:
1 tablespoon tomato paste
1 to 1 1/2 cups sprouted beans and lentils (I didn't measure)
About 2 cups chicken stock (once again, didn't measure... just make sure there's plenty of liquid)
Simmer about 45 minutes. I thought sprouted beans would cook quicker. They didn't seem to. Oh, the torture! But, they finally did cook, and I served the whatchamacallit over rice, with a side of sliced summer squash sauteed in butter.
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