Curry Bangers with Pineapple Rice and Pineapple Salad

Curried Bangers

6 Wilkinson plain pork sausages
3 medium onions, medium julienne
3 tablespoons madras curry powder
50 grams butter

On low heat, melt butter. Julienne onions, medium size, and sauté on medium heat for five to ten minutes, add water if needed, stirring occasionally, then add curry powder, brown it a bit, add more butter if needed, then add sausages and sauté for about 25 minutes, again add water if needed.


Pineapple Rice and Pineapple Salad (from one pineapple)

One third of a pineapple, diced
Tablespoon palm oil
1 turmeric root, peeled, and finely diced
15 black pepper corns
Heaped cup of basmati (soaked 10 minutes in cold water)
1 ½ cup water

On low heat, melt palm oil, add diced turmeric root (or equivalent amount of powder), peppercorns, being careful not to burn, add rice, and just over 1 ½ cups water, cover. Bring to boil, then turn down low. Once water has evaporated, leave with lid off for five minutes


Pineapple Salad
One red onion, diced
Two-thirds of a pineapple, diced
Three chili pepper ground in a pinch of salt in the mortar
Pinch of brown sugar
Pinch of dried mint and dried basil
Juice of half a lime
Teaspoon of peanut/soybean oil
Half a radiccio, fine julienne.

Dice everything and toss together accordingly.

Serve with your curry bangers and pineapple rice. Soproni Demon is nice with it.