Sausage Ferdoodle

I have no idea where this came from, but it has to be American in origin, something that might get cooked up by a crowd of okies [whatever they are] before or after a hootenanny [whatever that is] in between swigs of white lightning [and I don’t know what that is, either, and I am not sure that I would want to know]. What I produced here was fine for two of us, but it does seem to be something that could be produced in bulk in a huge cauldron if needs be, and could have all sorts of variations such as Fish Ferdoodle [using canned fish], Chicken Ferdoodle, Pork Ferdoodle and Beef Ferdoodle [using cooked meat]. A vegetarian version is also conceivable; anyone for Tofudoodle?

 

Ingredients.

3 beef sausages.

¼ cup olive oil.

1 medium onion, peeled and chopped.

½ cup long grain rice.

2 teaspoons cumin, ground.

2 teaspoons rubbed origanum.

Salt to taste.

2 cups pre-cooked chopped mixed vegetables.

1 cup chicken stock.

 

Method.

Parboil and skin the sausages and cut into medallions. Heat the oil in a sauté pan and stir fry the sausages until browned. Add the onion and continue to chow until beginning to brown then add the rice, stirring for a few minutes until transparent. Add the cumin, origanum and salt and cook, stirring, for 1 minute, then add the vegetables and the stock.

Stir through, bring to the boil, then cover and reduce to a simmer. Cook for 20 minutes then, without removing the lid, set aside and allow to sit for 10 minutes. Gently fluff the mixture up and serve immediately.

 

Serves: 2.

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