We are actually going out to eat Thai Food this weekend in Byron Bay, to celebrate our 33rd wedding anniversary. Also,
our daughter Johanna is visiting, on holidays from school in Germany. So it will be a family outing.
I mention that because today's recipe is a bit of both cuisines, and as odd as it sounds, it is brilliant. I can say
that for certain, as I just made it for myself. (Fortunately the rest of the family is off doing other things and I had the kitchen to myself today).
Some of you may guess what I cooked, but for other's they will
have to endure my ramblings a little while, as I muse upon my
visit last year to a little city in Germany called Bamberg.
It was Saturday morning, early Spring, and the blossoms were just swelling. My host, Bernhard, and I went to town to shop at the local farmer's market. There we saw all kinds of Winter vegetables I had never seen before, but the thing that really stuck in my mind was the wooden barrel of fresh sauerkraut.
We bought some, in a bag, and headed to the local Metzgerei (butcher).
Mullumbimby has a couple of great butchers, but this was totally different. Lots of things with the tails still on and smoked bits of this and that.
Naturally we stopped also at the Bakerei, but that's another
story.
Anyhow, I was thinking of that day when I spied a tin of
lovely sauerkraut in the cupboard. I also knew there were a few
little snags in the fridge; all I needed was some onion and a bit of mustard to make my lunch a success.
As my eyes scanned the open fridge, they locked on to a bottle
of Byron Bay Chilli Company, Fiery Coconut Chilli Sauce standing
there vaguely looking like a bottle of mustard. The more I thought about it, the more I liked it, and before I knew it a
new taste sensation was created-
FIERY COCONUT CHILLI SAUSAGES WITH SAUERKRAUT
This is a real blokey type, one pan meal. Heat the snags up in
a lightly oiled pan over a medium heat. When they are about
half cooked, add half of a chopped onion. Let that brown a bit,
then add a tin of sauerkraut. Let it all simmer together for awhile, and serve with a few tablespoons of Fiery Coconut Chilli
Sauce with Curry and Ginger for dipping. Yummo.
Actually, as I was writing this, I remembered that my mate Greg
and I are going to have a stand at BLOKESWORLD next weekend,
the 17th and 18th, at the Brisbane RNA Showgrounds, near Fortitude Valley. Drop in for a yarn if you can.
Also, there are still some free cookbooks left, so send us a
self addressed, stamped envelope (C5 size is perfect), and we
will send you one, autographed by my wife of 33 years, Lynne
Boland. (the ways to this man's heart are numerous, but the stomach route is always a sure thing)
Love and GOOD FOOD to everyone, The Bolands
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