This dish, as much of my cooking, was inspired by what jumped out at me in the fridge. Today that was sausage. How did my thoughts go sausage… o I know I’ll make a curry. Let me explain:
Sausage was thawed already and I was craving curry spices.
It’s a happy combination that I’ve made a few times now and I keep wanting to eat it. The sausage and the Marinara just add so much flavour that you don’t get from making a chicken or beef curry. And the celery just gives a wonderful crunch to the dish.
So lets break down the cultural co-exhistance and appreciations of this dish spanning through Europe, Asia, and some home-grown Canadian touches.
- 1/4 cup Diced(locally grown) White Onion
- Sploosh of Olive Oil (yep that’s a technical term meaning just enough oil so you don’t have stick-age in your pan)
- 2 Stakes of Celery Chopped into slices(also locally grown this is what I’m counting as Canadian touches 🙂 )
- 1 Sausage Chopped into slices , I used a German Beer sausage that was appropriate side for a hotdog bun
- 2 Tbsp Marinara Sauce
- 2 Tbsp Sour Cream
- Curry Spice (I use Yellow)
- 1/2 cup Basmati Rice made according to the directions on the packaging with a dash of Curry spice and Lemon Herb spice
- Sploosh the Olive Oil into the pan and put on medium heat upon the stove
- Add Onion, Celery, and Sausage
- Keep moving ingredients around in the pan until the Sausage is cooked
- Add the Marinara and Sour Cream mix these around quickly to coat all the other ingredients
- Sprinkle in the Curry Spice and mix it in with the sauce
- Lay over top of rice and enjoy