Perhaps you’re a bit posh and they’re lamb & mint, garlic and beef or the good old mystery-meat-who-cares-just-chuck-them-on-the-bbq variety, but chances are your kids eat sausages. Up to 70% of Australian households eat them once a week (or so says a highly credible internet post) including mine. They are Mr Meat & Potatoes’ favourite dish.
I’ve got no great problem with this. I like everything in moderation, including my health food and my junk food. And it’s because I cram as many vegies into the kids as I can most of the time, that I’m not too fussed when they like to eat something for enjoyment rather than nutrition.
But a plain banger on a plate can be a little boring, so here’s my suggestion for a top-aussie bastardised dish that combines the lure of a chopped-up sausage with some vegies and rice. Make it Jasmine rice. Even though it’s the bad choice in terms of GI – we’re living DANGEROUSLY tonight.
Sausage fried rice
4 good-quality fresh sausages (such as gourmet beef & garlic)
1 tbsp peanut oil
6 spring onions,
½ red capsicum, seeded, finely diced
1 carrot, peeled, grated
¾ cup frozen peas
125g can corn kernels, drained
3 cups cooked rice (any type will do but jasmine or long grain is best)
3 tbsp soy sauce
Preheat oven to 180°C. Line a baking tray with baking paper. Place the sausages on the tray and bake for 25 minutes or until cooked through, turning halfway through cooking. Set aside. When cool enough to handle, slice in half lengthwise then cut across to make half-moons.
Heat the oil in a large wok or frying pan over medium–high heat. Add the spring onion and cook for 1–2 minutes, stirring constantly. Add the capsicum, carrot, peas and corn and cook for another 2 minutes.
Add the sausage, rice and soy sauce and stir-fry until piping hot.
SERVES 2 ADULTS & 2 KIDS