Blort

Sausage Blort

This is non-technical but useful. A blort is defined as a one pot dish that can be stored in the fridge and eaten on consecutive days, improving in flavour each day. Favored by grad students, single parents etc

A common blort involves cream corn, hamburger and potatoes, another uses ham, eggs, cheese, peppers but today we are making sausage blort. This requires good sausage - a nice spicy italian works well.

Take a big heavy saucepan, i use a ancient cast iron one. I have used a wok for this but with a light pan the heat may not be even and the rice on the sides ends up hard
On medium heat add some olive oil and then some chopped garlic and onion
Take two freshly made sausages from a good butcher (bob on the corner makes really good sausage) and squeeze the meat out of casing and drop into the pan in chunks - just like cookie dough
brown up the sausage and add lots of freshly ground pepper and some red wine if you have it
add a tin of tomatoes - i like the alymer italian spiced tomatoes
add half a cup of rice, i prefer basmati
add half a tin of water
increase heat and bring to a boil
put on the lid and reduce heat so as to steam the rice and render away the liquid
cook for about 20-30 minutes until the water is gone and the rice is soft
serve with dark bread and red wine or lighter bread and dark beer - i like festbock with it
serves 2 hearty people or 1 person with lots left over for the next day