So I haven't gone mad and made up a new word! A 'salmagundi' describes an assortment, hodgepodge, medley or melange if you will and is the perfect name for this little beaut of a dish.
I thought this recipe up quite by chance as I awoke blurry eyed one morning and raided my fridge for something substantial and warming to eat for breakfast. The result... this salmagundi(!!) of lovely vibrant vegetables fried up together with some delightful pieces of sweet spicy sausage meat plus some herbs and spices for extra flavour.
What's great about this little salmagundi (warming to it right?) is its versatility and ease of preparation. It only takes around 20 minutes from fridge to plate and its ingredients can be adapted to whatever you happen to have in your own fridge.
Although sweet chilli sausage works exceptionally well in this dish, any old sausage could be used in this recipe together with whatever vegetables you happen to have to hand (squash and courgette would be welcomed here). While cooking this I was contemplating slapping a poached egg on top but was in too much anticipation to eat it as it was! A poached or fried egg aside or atop a sausage or sausageless salmagundi however would make a deeeelish vegetarian version. Recipe...
Ingredients (serves 2)
4 sweet chilli sausages
1 small white onion
1 small red onion
1 medium potato
1 medium sweet potato
1 red pepper
8-10 cherry tomatoes
6-8 mushrooms
1 clove garlic
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon chilli flakes (or as much as you like!)
1. Bring a medium pot of water to boil. Wash and slice the potatoes into about 1cm thick rounds and add to the water. Boil for 5-10 mins until softened slightly, drain and leave to one side to dry.
2. While the potatoes are boiling prepare the veg. Cut the onions in half, peel and thinly slice. Chop the remaining veg into rough bitesize chunks and finely chop the garlic. Cut the sausages into bitesize pieces (using a very sharp knife will help to cut through the sausage skins and prevent you from ending up in a sausagey mess).
2. Put a large frying pan onto a high heat and add a tablespoon of oil. Add the sausage pieces to the pan and brown, tossing them around the pan to colour them on all sides. Don't worry about the sausage pieces being cooked through at this point because they will be by the time you are finished cooking everything else.
3. Lower the heat of the pan slightly and add the sliced onions. Cook for around 5 mins until softened then ad the potato slices. Leave the sausage onion and potatoes on a medium heat tossing occasionally until the potatoes begin to brown around the edges.
4. Add the garlic, peppers, mushrooms and spices to the pan and continue to cook until they have softened, approx 5-8 mins. Add a little more oil to the pan if the potatoes begin to stick. Season with a good grind of salt and pepper.
5. Finally, add the whole cherry tomatoes and cook until the tomato skins just begin to break. Adding the tomatoes last ensures that they are just heated through and stops them from going all mushy and making the mixture to wet.
6. Serve into bowls and eat eat eat!
2. While the potatoes are boiling prepare the veg. Cut the onions in half, peel and thinly slice. Chop the remaining veg into rough bitesize chunks and finely chop the garlic. Cut the sausages into bitesize pieces (using a very sharp knife will help to cut through the sausage skins and prevent you from ending up in a sausagey mess).
2. Put a large frying pan onto a high heat and add a tablespoon of oil. Add the sausage pieces to the pan and brown, tossing them around the pan to colour them on all sides. Don't worry about the sausage pieces being cooked through at this point because they will be by the time you are finished cooking everything else.3. Lower the heat of the pan slightly and add the sliced onions. Cook for around 5 mins until softened then ad the potato slices. Leave the sausage onion and potatoes on a medium heat tossing occasionally until the potatoes begin to brown around the edges.
4. Add the garlic, peppers, mushrooms and spices to the pan and continue to cook until they have softened, approx 5-8 mins. Add a little more oil to the pan if the potatoes begin to stick. Season with a good grind of salt and pepper.
5. Finally, add the whole cherry tomatoes and cook until the tomato skins just begin to break. Adding the tomatoes last ensures that they are just heated through and stops them from going all mushy and making the mixture to wet.
6. Serve into bowls and eat eat eat!
S&S
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