Ingredients
-
6
-
1
-
1 - 2
-
1
-
500
-
1/4
-
1/4
-
1
-
400
-
4
-
-
-
-
-
Directions
Budget-Savvy Sang Choy Bow, One of several sizzling sausages in the current issue of the Australian magazine ‘New Idea’, this one a budget-savvy Sang Choy Bow which food editor Barbara Northwood has costed at $A1.83 per serve., This is very interesting and incredibly healthy. I went to two different grocer’s and could not find beef sausages in casings; I didn’t think the Hillshire variety would do! used lamb sausage instead. Also, I didn’t realize that lentils came in a can, I don’t think I’ve ever seen them that way! So, I initially interpreted the ingredient to be the dried lentils which I rinsed and drained! Now that I reread the ingredients list I know why they didn’t cook according to the recipe and why I was puzzled having to add extra liquid to get them to cook when I added them. I would like to try this again with the canned lentils or precooked dried ones. Thanks, BlueMoon DownUnder, for another exotic dish! Made for Newest Zaar Tag.
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Steps
|
1
Done
|
Trim the Lettuce Leaves Into Cup Shapes. |
|
2
Done
|
Heat the Oil in a Non-Stick Pan; Add the Garlic and Capsicum; Cook, Stirring Occasionally, Until Almost Soft. |
|
3
Done
|
Snip One End of the Sausages With the Kitchen Scissors; Squeeze Out 1cm (1/2 Inch) Lengths of Meat from Each Sausage Into the Pan; Cook, Stirring, Until Browned and Cooked Through. Reserve the Rest of the Sausages For Use in Another Dish. |
|
4
Done
|
Add the Combined Sauces, Brown Lentils and Spring Onions; Stir Over the Heat Until the Lentils Are Hot; Season With Salt and Pepper. |
|
5
Done
|
to Serve, Divide the Sausage Mixture Among the Leaves; Garnish With Extra Onions; Serve With Lime Wedges. |
