There is a distinct smell wafting from garages and sheds around the place and I’m not going to lie to you – it’s not always a pleasant aroma.
Being confronted with seemingly endless rows of sausages strung from the roof can be quite an assault on the senses if you’re unprepared, but sausage making is a steadfast tradition worthy of celebration.
If you’re lucky enough to partake in an annual sausage-making festivity then you will be well aware of the recipe rivalry that goes with it.
Some stick true to their traditional recipes and straying from them is considered sacrilege, but others (like us), are still refining the perfect flavour balance and will change the recipe accordingly.
This year, we went with more of a chorizo-based sausage and I’m pretty chuffed with the result.
I’m not sharing that recipe with you though, sorry folks, but if you’re looking for some other ways to use the annual hoard of dried sausages – then this recipe is a winner, regardless of your flavour preferences.
Throw in some olives at the end for an extra kick of flavour.
1 onion, chopped
1 sprig of rosemary
2 cloves garlic
2 red capsicums, chopped
1 dried sausage (Italian or chorizo), thinly sliced
Sundried tomatoes, to taste
400g can of diced tomatoes
500g chicken thighs (or similar), chopped
Zest of 1 lemon
Couscous, to serve
In a deep frying pan, heat olive oil on low heat and throw in the onion, garlic and rosemary. Cook slowly until the onion goes nice and golden.
Add the sausage and capsicum and fry until the sausage gets some good colour.
Add your tomatoes (both sundried and canned) and bring to a simmer before adding the chicken.
Simmer until chicken is cooked through and then add the lemon zest and parsley.
Serve on a bed of fluffy couscous.