Devilled sausages, Even the fussiest child eaters I've fed eat this no problems much to the surprise of their mothers (though to be honest they are not really "stay strong and cook one meal" mothers)
Get any sausages you like. it works with most standard types. The magic is in the sauce.
Boil a kettle! (if you're American.. buy a damn electric kettle you colonial heathens!)
In a pint jug do;
* 2 tablespoons of Worcestershire sauce
* 2 Tablespoons of Soy sauce
* 1 tablesppon concentrated tomato paste
* A Tablespoon or more of dark brown sugar (depending how tangy you like your sauce put more in for more sweet less tang)
* a teaspoon of Dijon or grainy Mustard as you like (more if you want a bit more tang)
* Salt & Pepper
* Paprika, just go and shove a good few shakes in there
* fill up the jug with hot water and give it all a good stir
Make a Roux! (i highly recommend this skill, if you can do this you can make any damn sauce you could ever want) and then use your concoction for your gravey making. when it's all in taste taste taste! and alter as you wish. When you're done tinkering stick your sausages back in and simmer.
I also fry onions and carrots in butter and put them in as well because nomnomnom. And serve with sticky rice (don't wash it out so much it'll be nice and sticky and soaks up the sauce). Leftovers of this also are excellent cold in a sandwich or hot with toast or cold with toast.. up to you. IF there's any leftovers.
You can also make it spicy with some habenaro sauce (mix it with a splash of scotch for extra yum) :D
Devilled sausages, Even the fussiest child eaters I've fed eat this no problems much to the surprise of their mothers (though to be honest they are not really "stay strong and cook one meal" mothers)
Get any sausages you like. it works with most standard types. The magic is in the sauce.
Boil a kettle! (if you're American.. buy a damn electric kettle you colonial heathens!)
In a pint jug do;
* 2 tablespoons of Worcestershire sauce
* 2 Tablespoons of Soy sauce
* 1 tablesppon concentrated tomato paste
* A Tablespoon or more of dark brown sugar (depending how tangy you like your sauce put more in for more sweet less tang)
* a teaspoon of Dijon or grainy Mustard as you like (more if you want a bit more tang)
* Salt & Pepper
* Paprika, just go and shove a good few shakes in there
* fill up the jug with hot water and give it all a good stir
Make a Roux! (i highly recommend this skill, if you can do this you can make any damn sauce you could ever want) and then use your concoction for your gravey making. when it's all in taste taste taste! and alter as you wish. When you're done tinkering stick your sausages back in and simmer.
I also fry onions and carrots in butter and put them in as well because nomnomnom. And serve with sticky rice (don't wash it out so much it'll be nice and sticky and soaks up the sauce). Leftovers of this also are excellent cold in a sandwich or hot with toast or cold with toast.. up to you. IF there's any leftovers.
You can also make it spicy with some habenaro sauce (mix it with a splash of scotch for extra yum) :D