Pint o' sausages
This appetizer is a good ol' fave when we go down to enjoy a nice cool glass of beer (or any other alcoholic beverage ^_^) at the pub. Down here in Kuala Lumpur, Finnegan's and Jarrod & Rawlins have versions of these fried-up sausages (is there a real name for it?).
Seemed pedestrian-ly simple to do so braved it up to try out at the game party we had a few months back - the result? It finished quicker than the climax!
Pint O' Sausages (Serves about 5 people)
1 pack good quality thick sausages (I recommend German bratwursts) - sliced about 1cm thick.
Garlic - finely chopped up
2 Onions - finely sliced
1/2 teaspoon Chilli powder
Freshly ground pepper
A sprig of thyme or sprinkling of dried mixed herbs.
Directions:
Lightly oil a frying pan and add garlic and herbs. Toss onions in chilli powder and fry till crispy brown. Remove onions from pan onto a tissue. Brown the sausage slices on both sides in the herbed oil. When serving, mix onions together with sausage slices.
Seemed pedestrian-ly simple to do so braved it up to try out at the game party we had a few months back - the result? It finished quicker than the climax!
Pint O' Sausages (Serves about 5 people)
1 pack good quality thick sausages (I recommend German bratwursts) - sliced about 1cm thick.
Garlic - finely chopped up
2 Onions - finely sliced
1/2 teaspoon Chilli powder
Freshly ground pepper
A sprig of thyme or sprinkling of dried mixed herbs.
Directions:
Lightly oil a frying pan and add garlic and herbs. Toss onions in chilli powder and fry till crispy brown. Remove onions from pan onto a tissue. Brown the sausage slices on both sides in the herbed oil. When serving, mix onions together with sausage slices.
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