dinner tonight: sausage + garlic bread + mushroom + lady fingers

by Anne Grace on November 19, 2012

As much as I know sausages are horribly sinful, I love the taste of it. This is not a meal for those who want to keep their schoolgirl figure.

As a child I always undercooked sausages. They’d be charred on the outside and still pink on the inside, raw juices oozing out like nobody’s business. Took mum a lot of patience and explaining as to why I had to keep the heat down low to cook them through.

sausage: pan-fried at low heat
lady fingers (aka okra): stir fried with garlic and oyster sauce, salted to taste
garlic bread: bought from woolies, cooked in the oven
mushroom: sautéed with butter and a dash of oregano

On hindsight, I wish I cooked the mushrooms with sweet chili sauce. A BBQ fluke that saw me using mushrooms as a barrier to stop the juices from the sweet chili chicken wings from contaminating the flavour of the sausages produced beautifully caramelised mushrooms. It was the highlight of the day. No joke. Try it.

 

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