Slow Cooked Goa Sausages
Ingredients:
| Dorellis Pork Sausages | 100-150 Grams |
| Cooking Oil | 3-4 Tablespoons |
| Onions | 2 Large Onions, finely sliced |
| Potatoes | 1 Potato cut into 2 cm squares |
Cooking Time: Slow cook for 40/45 minutes
Method:
In a medium sized saucepan with a close fitting lid, capacity about 3 litres, first put the oil. Then in layers place first the sliced onions, and then the cubed potatoes, and on top the Dorellis Goa pork sausages. The sausages may be cut into pieces of your choice, or even simply mark/scar the sausages with many cuts so that the spices may be released and cooked during the process.
Set the stove control to low heat, and let slow cook for about 40 to 45 minutes. Use a timer for this.
After 30 minutes, the delicious aroma of the Goa sausages will be released but it is important to let cook for the full 40 to 45 minutes, to enable the caremalisation/browning of the onions, and moisture from onions to steam cook the potatoes.
Stovetop Settings:
- Gas Stove: set a flame height of about 5mm
- Electric Stove: Setting is usually 3
- Induction Stove Top: Setting is 4
Remarks:
Potatoes have been the staple of Anglo/Saxons, Europeans and Irish. The hot spicy sausages counterbalance the sweetness of the potatoes, and the caramelised sweetness of the onions in an almost perfect combination. Also our palates love the taste of pork fat, and so adding water ruins the taste of the pork sausages, but moisture from the onions does not harm the taste.