Since it is holidayseason and I have a little bit more time at home, I thought ahead and bought for the first time in ages a cooking magazine from where I selected some dishes to cook this week.
In the prekids era, I used to buy these kinds of magazines at least ones a month. Also my bookshelves are full of cookbooks, so really, if I were to cook all of the recipes I've collected in all those years, I'm not even sure I would have sufficient time left...
But there is something about those culinary books and magazines that it keeps me wanting more and more. Maybe it is the gorgeous pictures and lay-out, I don't know, but they have a strong appeal on me.
So, as I said before, it has been a long time since I last bought a food magazine, so for my first try-out recipe I sought out something easy and tasty, something that would appeal to all the members of my family. (That's quite difficult, but I'll write about that some other day)
I wanted to be able to make this meal with two children screaming and hanging around (or on) my legs, as cookingtime usually is a difficult time for the kids. But, this time I was lucky with my little (half)sleepers. It isn't the most attractive food to look at, but it tastes great!
But I must admit, it would have been easily done with two children in my hair, and it was delicious, it will therefore be not the last time this sauce was cooked at this house!
I will no longer hold you in suspence, here it comes...
As always I adjust recipes a little to my liking, so ingredients and workways may differ from the original recipe to which I refer.
Sausage with soursweet onion-ale marmelade
Broodjes worst van de bbq met bier-uienmarmelade
Delicious. augustus 2015, page 44
Author Valli Little
Ingredients for 4p.
Olive oil 50 ml
2-3 Onion, sliced in thin rings
Pinch of salt
Half a bottle of dark ale
Spoonful of butter
40 Gram of sugar
1 Spoonful of redwine vinegar
4 Sausages (pork)
4 Crispy breads (I used bake-off German breads)
4 Spoons of Groninger musterd (or whatever you have available)
Lettuce, rucola or watercress
Heat the oil in the frying pan at medium high. Slowly bake the onion goldenbrown with a good pinch of salt (about 30 minutes). If you are not precooking the sauce, now would be a good time to put your sausages (if they are as big as mine) in another frying pan. Pour the ale in the pan and reduce by half (5-10 minutes). Add butter, sugar and vinegar and let it reduce to a dark, sticky sauce. Put aside, this you can make the prior evening or during kid's naptime.
Now, you can either light up the bbq as the original recipe said, or you can just put your sausages in another frying pan, like I did. That is, if you haven't got them in your pan already... Also heat up the oven, if you have to bake-off your bread.
Cut the breads and grill them if you want. Put as much musterd as you like on both sides of the bread, add lettuce/rucola or watercress, put in the sausage and add a good heap of your onionsauce. It's delicious!!!
Score: 4 out of 5 for the sauce
Tips: I liked it best with rucola
Time: Original recipe 45min; it took me: Sauce only 45 minutes, whole dish 50-60 minutes
Degree of difficulty: Easy
Amount of work vs waiting: Low
Ideal for: Simple family dinner, BBQ-party's
No comments:
Post a Comment