SAUSAGE AND PEA RICE - PORTUGUESE STYLE

The word sausage is derived from Old French saussiche, from the Latin word salsus meaning "salted". Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. Early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage-vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the various tribes occupying the larger part of Europe.

Serves 3
40 minutes
439 kcal per serving


Ingredients

• 260 g high quality sausages (15% fat), sliced
• 2 tomatoes, peeled and chopped
• 1 tsp Dijon mustard
• 1 onion, finely chopped
• 2,5 dl white wine
• 0,5 dl hot water
• 1 vegetable stock cube
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 1 dl peas
• 1 tbsp olive oil
• 1,5 dl rice

Method

1. In a pan put the onion, olive oil, tomatoes, mustard, crumbled stock cube, bay leaf and garlic and saute lightly.
2. Add the rice and fry for a while until it has gained a little colour.
3. Add the wine and water, then let the rice cook according to instructions on the pack.
4. When almost cooked add the peas and sausages.