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Wednesday, 16 October 2013

Sweet and Sour Pork Sausages

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981

6 barbecue pork sausages; 1 cup rice
Sweet and sour sauce:  2 sticks celery (sliced diagonally); 1 large carrot (cut into straws); 1 red capsicum; 1 onion (sliced); 3 tblspns oil; 2 tblspns sugar; 1 tblspn each of soy sauce, vinegar and tomato sauce; 1 small can crushed pineapple; 1 cup stock; 1 dstspn cornflour; ½ cup water
Method: Heat oil and fry lightly carrot, celery, onion and capsicum. The vegetables should still be crisp. Combine stock, sugar, soy sauce, vinegar, tomato sauce and ½ cup crushed pineapple (drained). Place in saucepan, bring to boil and thicken with cornflour and water, add vegetables. Grill sausages until well browned. Cut into diagonal chunks and stir through sauce. Serve over hot boiled rice.
Ann is right, a homemade sweet and sour sauce is much nicer than from the jar, Anne.


Well, since that doesn't look terribly exciting I thought I'd make this post a bit more interesting with this delightful youtube brought to my attention by our daughter, Ella.



Two  names suggested online for such a phobia are "pinophobia" or "ananaphobia" !


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