Author Topic: Mexican sausages with garlic rice.  (Read 6577 times)

Offline maddy

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Mexican sausages with garlic rice.
« on: February 20, 2012, 01:30:26 am »
The sauce is Julie O's enchilada sauce  recipe, and the rice is Bron's Garlic rice recipe......thank you  :-*

Garlic rice and sausages

 20g olive oil (original recipe uses 50g
 3 garlic cloves, peeled
 800g water          
 350g  rice (I use basmati) rinsed.
 beef sausages (as many or little as you like) I used 10
 chopped vegetables (not too big) for top varoma tray (I used red capsicum & celery)

Place sausages in varoma (lay chopsticks lengthways, and pop them on top....thermomixers tip  ;)
place chopped vegetables on varoma tray, and set aside.

Place garlic and olive oil in jug, cook 3 mins, Varoma temp, Speed 4.
Add water and salt and place empty basket inside jug. Heat for 7 mins, Varoma temp., Speed 1. (can use boiled water instead and speed up the process, and heat for 2 minutes, varoma temp. speed 1)
Insert steaming basket, and add the rice, place varoma on top of lid with the sausages, then add varoma tray with chopped vegetables.
cook 13-15 mins. Temp Varoma, Speed 4.
Give rice a little stir half way through.
Check rice is cooked to your liking, fluff up and place into a pre-heated thermoserve.
Check sausages are cooked.  If not quite ready, add some more boiled water if needed, and steam a little longer until done.
Chop sausages into bite sized pieces, and add them and steamed vegetables into another pre-heated thermoserve.

The Sauce

2 tblsp olive oil
2 cloves garlic
1 medium onion, cut into quarters
1 long green chilli,cut into chunks (I used 1/4 tsp. chilli flakes)
1 green capsicum, cut into chunks            
2 tsp ground cumin
¼  tsp chilli powder - or to taste (I didn't use)
½  tsp sweet paprika
½ tsp ground cinnamon
1 tsp salt
1 tsp sugar
1 x 700g bottle passata (pureed tomatoes)
sour cream

Place onion, garlic, capsicum and chilli in jug, and chop for 5 secs on speed 5..
Add oil and sauté for 10 mins on 100°C on speed 2. MC off Scrape down sides.
Add spices and cook further 3 mins 100°C speed 1. MC off.
Add salt, sugar and passata, cook on 100°C 9 mins, speed 3 for a few seconds to combine, then turn down to spoon.  MC on.    
Pour over sausages and vegetables, mix, and dish up with rice.
Place a good dollop (a must  ;)) of sour cream on top of sauce to mix through, and add chopped parsley if you wish.

* you can reduce quantity of rice, but cook the full amount of sauce if you like extra sauce, or use it or freeze it for something else.

I don't normally like sausages, but I did enjoy them in this dish.


« Last Edit: February 20, 2012, 06:34:38 am by maddy »
.........EAT CAKE!

Offline cookie1

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Re: Mexican sausages with garlic rice.
« Reply #1 on: February 22, 2012, 01:23:05 am »
I thought I had replied to this. :-\ :-\

Maddy it looks very tasty. I've copied it to Evernote so it will be made in the next week or two.
May all dairy items in your fridge be of questionable vintage.

Offline Delightful Den

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Re: Mexican sausages with garlic rice.
« Reply #2 on: February 22, 2012, 10:47:27 am »
Maddy this would also work well with chicken sausages or with cubed chicken breast.