Tuesday,23 April, 2019
Current issue | Issue 1334, (2 - 8 March 2017)
Tuesday,23 April, 2019
Issue 1334, (2 - 8 March 2017)

Ahram Weekly

Oriental butcher sausage

 Oriental butcher sausage
Oriental butcher sausage

Serves 4

500 gm butcher sausage links (separated)
2 onions (sliced in rings)
2 tomatoes (chopped)
1/2 each red, yellow capsicum (diced or sliced)
1 green chili (finely chopped; optional)
Juice of 2 lemons
Salt + pepper + 7 spices

Heat a medium sized skillet or pan on high.  Add sausages.  Stir until they release their fat and waters; while being seared and slightly browned.  Make space in the middle for onion.  Stir it in until they change colour and slightly wilt.  Stir in seasoning until fragrant.  Add capsicum and chili.  Continue stirring until shiny and translucent.  Add lemon juice and tomato.  Stir gently to combine and incorporate; for a few minutes.  Remove away from heat, cover and allow to stand for a little while.  Cooking time is approximately 15 minutes.  Serve hot with baladi bread, arugula and pickles.  

N.B.:  This recipe needs no fat to cook. 

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