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I've Been Craving This

I have been craving this dish. A few weeks ago, my friend geek_72 made some Italian sausage and gave me about 3 lbs of it. I earmarked half of it to make this dish. Two weeks before Christmas, I bought two papayas and fully intended to make this. But then I got sick. And fell and hurt my knee. And then had holiday stuff. Finally, tonight was the night.

What he made was not mild, but quite spicy. I works better with spicy, in my humble opinion. Your mileage may vary. Void where prohibited.

[Note: veldah did not much care for it because of the spiciness of the sausage and the...oddness of the combination of spices. But what does she know? :) (More for me!)]

Papaya & Sausage Sauté



Prep time: ~10 min
Cooking time: ~12 minutes

If you like meat and fruit together, be sure to try this unusual dish: succulent papaya slices and sausage rounds tumbled in a spicy honey glaze. When papayas aren't in season (or if you can't find them at the market), try making the sauté with apples instead.

  • 1 ¼ lbs mild Italian sausages, cut into ½-inch-thick slices (Tip: I find this works a lot better if you peel the casing off the sausages before cooking them.)

  • 2 Tbsp lemon juice

  • 2 Tbsp honey

  • ½ tsp ground ginger

  • ½ tsp ground coriander

  • ½ tsp curry powder

  • 2 medium-sized papayas (about 1 lb each), peeled, seeded, and cut lengthwise into ½-inch-thick slices

  • Scallions (roots and any wilted tops trimmed) and minced tops [Optional]


Place wok over high heat; when wok is hot, add sausage. Stir-fry until browned (about 3 minutes). Discard all but 3 Tbsp of the drippings. Push sausage to side of wok; stir lemon juice, honey, ginger, coriander, and curry powder into drippings at bottom of wok. Then push sausage into glaze and toss to coat; transfer to serving plate and keep warm.

Add papayas to wok. Cook over high heat, turning occasionally, until fruit is glazed and light brown (3 to 5 minutes). Arrange papayas around sausage. Garnish with whole and minced scallions, if desired. Makes about 4 servings.

Per serving: 499 calories, 22g protein 26g carbohydrates, 35g total fat, 88mg cholesterol, 1012mg sodium [I know, I know...]

If you don't have papayas, follow the same directions above but substitute 2 large green-skinned apples (Granny Smith), cored and cut into ½-inch-thick slices for the papayas. Add ½ cup toasted whole blanched almonds along with the apples.

[Note: The reason I said it works better for me to peel the casing off the sausages was that the casing gets crispy and is kind of in the way. I prefer it without. Luckily, what geek_72 made wasn't in the casings, so I just dumped it in and broke it up with the spatula-thingy.]

 Mansa Musa and the City of Gold by HowStuffWorks.com from Stuff You Missed in History Class (Rating: 0)

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Comments

( 4 hisses — Hiss at me! )
(Deleted comment)
kaasirpent
Dec. 29th, 2010 01:28 pm (UTC)
Yeah, that sounds good, too. I don't know why more people don't eat meat and fruit together. I rather like it. :)
citabean
Dec. 29th, 2010 06:59 pm (UTC)
Oooh, this sounds tasty! I shall have to make some for us. I wonder if mangos would work too?
kaasirpent
Dec. 29th, 2010 07:01 pm (UTC)
These papaya had kind of the texture of peaches or ripe cantaloupe. I suppose mangoes would work. Just not sure how they compare on taste. Mangoes are a bit...stronger? than papayas.
( 4 hisses — Hiss at me! )

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