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Chicken and Savoury Sausage Medly- Flashback Recipe

Updated on November 10, 2008

Sunday suppers, Dad is in the Kitchen

Many years ago, when all those great memories were were born, it was Sunday evening, the time that my Dad's took over the kitchen.

Yes every Sunday night, he would walk into the kitchen, an hour or two later he would come out of the kitchen, with a satisfied smile on his face. We then knew that this was going to be a very tasty meal, we would have to hurry to finish laying the table, my dad did not enjoy it if the food which he had stood and cooked, had to stand for too long and got cold.

As this was the day for families, my newly wed brother and his wife would invariably be there, I, with my current girl friend would be there as well, as I was still living at home. There were six of us and the amount of food prepared was enough food for at least ten.

The meals that he created were mainly a combination of what was left over from lunch as well as whatever came to hand, items of vegetables and some of the fancy gourmet foods. As my father loved to shop, the storage cupboard in my folk's home always had canned shrimps, mussels and a myriad of all those other canned and dried gourmet foods, spices, sauces and other delectables. The refrigerator, too had a range of cold meats, sausages, Homemade-Brawn, Pickled-Fish and the like.

Some of these items would then be combined with fresh meats, prawns and spices, this would then be served up on a bed of rice or pasta. No recipe existed but genuinely a touch of this and that added to prawns chicken with a mild, spicy type of seasoning, a bit of bacon or sliced sausage and there was a Paella or Pasta A'la George that could have been served up in the dining room at The Ritz Hotel.


Sausages and chicken prawns cooked and ready to serve.
Sausages and chicken prawns cooked and ready to serve.

So to add to his tradition

Chicken, Prawns & Kassegriller

This is a simple and quick dish to make.Very much in the way my father made most of his special meals.

The Ingredients, whatever you fancy

A couple of filleted chicken breasts, you of course could use the left over chicken from lunch, strip the remnants meat from the bird.

A couple of Kassegrillers, this a German sausage which is a mixture of beef and pork meat which is processed very fine, some finely diced pork fat and cheese, is combined with beef and pork filled into sausage casings, this is then dried smoked and steamed.

If you cannot get the Kassegriller, use Russians Bratwurst Chourico or some those highly spiced Polish or Italian sausages. This does not even have to be sausages you could even use some of those Meat-Balls if you so desire.

Prawns, defrosted since just after lunch.The prawns need to be de headed and cleaned.

Onions, my dad enjoyed his onions and he generally chopped up two onions for a meal. I tend to do the same when I concoct this type of memory meal.

Now we need to have a bit of green, how about some of those tender asparagus spears, or some snap peas,

For the yellow, julienne strips of young carrots.

Place the pot of water on the stove and cook the tagliatelle or linguine till a bit past al dente, drain, drizzle with olive oil, place it on the hot tray.

For that spicy sauce a bit of crushed garlic cardamom, green pepper corns, turmeric and some mustard seeds, all toasted together and then crushed, added to some olive oil, lemon and a raw egg placed into a liquidiser then blended till it is a thick yellow sauce.

All of the ingredients are cooked individually in an electric frying pan removed and placed to onside, then once the are all cooked to perfection, they are combined and the sauce mixed in finally, removed to the serving dish and there you have it.

Today I am in a creative mood so I will combine the pasta with meat vegeatble and sauce open up a couple of cans of shrimp, and a can of smoked mussles mix that in with a dash of cream or coconut milk.

Garnish with freshly chopped parsley or coriander leaves.


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    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      G-Ma, thanks for those kind words and I hope you enjoy the exploring and marrying of various textures and flavours.


    • G-Ma Johnson profile image

      Merle Ann Johnson 

      10 years ago from NW in the land of the Free

      Once again i can smell it from here yikes you make me so hunry....Love these kinds of dishes...want to try it tonight....will report later..Thanks once again...G-ma :o) hugs

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Do not know goa sausages, but any sausage would work with this as it is your flavours and tastes that come through, I have given the guidelins>

    • Shalini Kagal profile image

      Shalini Kagal 

      10 years ago from India

      Sounds absolutely yummy - my mouth's watering and I'm wondering if I can substitute Goa sausages for Kassegriller :)


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