Serves 10
Ingredients
| 700 | g | baladi Sausage |
| 100 | g | red onion, slices |
| 100 | g | green peppers slices |
| 100 | g | tomatoes slices |
| 10 | g | garlic, crushed |
| 5 | g | salt |
| 5 | g | cumin powder |
| 5 | g | black pepper |
| 80 | g | Knorr demi glace Powder |
| 100 | g | pomegranate molasses |
| 100 | g | water |
| 10 | g | parsley chopped |
| 1 | g | 7 spices |
To serve
Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.
Preparation
- In a large cooking pot over medium heat, add the sausage and cook a few minutes until Brown color.
- Add the onion, Peppers , and cook until onion is translucent and soft. Add garlic and chopped parsley and fry for 1 minutes., stirring often. Add paprika, add the tomatoes and the spices , the cook for 2 more minutes.
- Drain any extra fat from the pan then put it back on the stove,
- Add water, Knorr Demi Glace increase heat and bring to a simmer allow to cook for 3 minutes before adding Pomegranate Molasses, and cooking for another 5 minutes.