Time to eat

Hello again. I've been gone for a long time and you folks must be starving, so here's a recipe....

Papayoudilly's Chorizo and Sausage Rice

(serves 3–4)

You will need

3 good quality sausages
3 uncooked chorizo (sausage size)
Large Onion
Some mushrooms
One aubergine
Celery salt (optional)
Cayenne (optional)

For the chicken stock, you will need:

One chicken carcass (roast remains)
I large carrot
4 sticks of celery
I large onion
10 peppercorns
Salt
4 bay leaves
rosemary, sage, marjoram and thyme



I made this with chicken stock. You don't have to. You don't have to do anything. But I think it vastly improved the dish. As always with recipes, if you don't have an ingredient, either forget it or substitute it.

So, first the chicken stock.
Take the remains of a roasted chicken, roughly chop one large carrot, 4 sticks of celery and a large onion. Add 4 bay leaves, a dozen whole black peppers, rosemary, sage, thyme and marjoram and some salt. Add enough water to cover the chicken carcass and simmer for a couple of hours, strain and, er, that's it.

Take three sausages and three chorizo, chop into slices of about 2cm, and fry in a large pan with a little olive oil. Give them a few minutes to start cooking. A fair amount of oil will come out of the chorizo. Dice an aubergine (about 2-3 cm squares) and add, chop a large onion and add, then chop some mushrooms and add. Stir with each addition so that everything has oil on it. If you have celery salt and cayenne pepper, add a pinch or two of each as well.

Cook, stirring occasionally, until sausage pretty much done. Add a mug of basmati rice, stir around and let it absorb the oil and cook for a bit. Then add two mugs of chicken stock and make sure the rice is submerged (if using water rather than stock, add a mug and a half max). Cover and simmer on low heat for about ten minutes (or until rice is cooked).