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| Name: | Bratwurst Vindaloo | Contributor: | Lee Hart |
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| Description: | Vindaloo recipe from the 'Village Idiots' list | Posted: | 2001-05-01 |
| Key words: | bratwurst, vindaloo | Category: | Main Dishes |
| ID: | 234 | Updated: | 2005-11-26 12:34:29 |
| Ingredients: | 1 lb dried yellow split peas
3 qts water 2 bay leaves pinch saffron 2 med yellow onions 1 Tbsp veg oil 2 Tbsp Penzey's vindaloo powder (or more of some off-brand) 2 Tbsp water 1/4 c rice vinegar 5 med potatoes 3 large grilled sausages (kielbasa suggested, bratwurst was OK, although I think Andouille would work better) 2 Tbsp salt 1 Tbsp sugar |
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| Preparation: | Wash peas.
Put into pot with bay leaves and saffron. Cover with water and simmer. Put the vindaloo powder and water into a bowl, let sit. Mince onions. Saute onions in oil until they start to brown. Add the vindaloo paste, saute for another minute and add to the soup pot. Deglaze the pan with the rice vinegar, add to soup pot. Let simmer for about an hour. Stir regularly, or the peas will stick to the bottom of the pot and burn. Peel and slice potatoes into bite-sized pieces. Slice sausages into bite-sized pieces. Add to pot along with salt and sugar, let simmer for another hour. Stir as above. The peas should break down and dissolve, thickening the soup. Remove bay leaves. Add another tbsp or so of sugar and salt if necessary to taste. Serve up with fresh ground pepper. Serves 8-12 as a soup course, or 4 as main dish. |
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| Notes: | It actually has to cook for about 2 hours... | ||
| Equipment: | |||