There are times I wish I had more time to prepare dinner (don’t we all!) and especially during this very interesting time of lockdown…. I think that I have so much time in the day to prepare a wholesome dinner for the family. Then the hours just pass by… with homeschooling, tidying up, running a business… I know that we are all feeling overwhelmed by lockdown, so we have to just do what we can.
Today I felt like a warm, home-cooked dinner… time was not on my side and I still had a long list of ‘To-Do’s’ to finish. I remembered my easy recipe of what our family calls Sausage Italian – loaded with vegetables, protein and our super versatile Pauli’s Tomali Relish (a slow cooked Italian style tomato relish). You can add any vegetables that you have in the fridge like broccoli, spinach, peppers, cauliflower, butternut.
800 g sausage (lamb, beef or pork), cut into 4 cm pieces
1/2 an onion, chopped
1 carrot, diced
4 cabbage leaves, shredded
3 baby marrow, diced
A handful of frozen peas
1 can of brown lentils
1 can Italian chopped tomatoes
3 tablespoons of Pauli’s Tomali Relish
A splash of olive oil
Salt and Pepper to taste
Serve with rice, mash or cauliflower rice
In a wok or heavy based pan/pot – heat the oil and add the onion and carrots and other vegetables. Stir and cook together to brown the veggies on medium heat for about 3 minutes. I love the smell of onions cooking – and this is when the kids know that something good is coming their way.
Add the sausages and stir together. Brown the sausages and cook all the ingredients together for another 3 minutes. Add the Pauli’s Tomali (if you have it available) and then add the lentils, stir again, add the can of tomatoes, salt, pepper and paprika. Give it one more stir to blend all the ingredients together and then put the lid on. Leave to simmer on a low heat, stirring occasionally, and cook for about 25 minutes.
The Pauli’s Tomali adds a rich, robust flavour – like a flavoursome tomato gravy. This meal is so satisfying – there are never any leftovers.
Enjoy and stay safe!
Yours in Good Food, Dianne