Tuesday,14 August, 2018
Current issue | Issue 1139, 14 - 20 March 2013
Tuesday,14 August, 2018
Issue 1139, 14 - 20 March 2013

Ahram Weekly

Sufra Dayma; Baked oriental sausage and potato in balsamic onion and tomato sauce

Serves 4 to 6
1 kg butcher-made sausages
500 gms potato, half boiled, (peeled, cubed)
2 large red onions (wedged)
6 cloves garlic (thinly sliced)
750 gms cherry tomatoes
4 or 5 green chilli pods ( seeded, thinly sliced) (optional)
3 tbsp balsamic vinegar
Handful of basil leaves (torn)
A drizzle of olive oil
Salt + pepper + allspice + grated nutmeg

Preheat oven to 180 degrees.  Put sausage, potato, onion, garlic, chilli and seasoning, in a large roasting tin or tray.
Drizzle with olive oil and toss to combine and coat.  Cook until slightly brown.  Remove tin from oven.  Add cherry tomatoes.
Toss gently to mix with other ingredients.  Return tin to oven and continue baking, until they collapse.  Remove from oven.  
Immediately add torn basil; you only need to wilt it in the heat.  Stir it in gently, to evenly distribute among mixture.  
Add balsamic vinegar.  Mix to combine.  Serve hot with baladi bread, pickles and a yoghurt salad.

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