Townsville had a surprising cold snap recently, probably made more surprising because most of the winter was so incredibly mild. Riding to uni when it's 12 degrees (that's about 54 F) and windy is not fun -- cold hands, cold ears, and cold lungs. Luckily I have a nice hot shower waiting for me, a mere two doors down from my office, but this cold weather also had us craving nice hot food.
With a handful of homemade okara sausages in the freezer, Andy suggested we have devilled sausages. This is a meal I have never experienced, and Andy has had only a few times, so we turned to the internet for advice. But then I ended up not following a recipe at all, and the results were pretty delicious anyways.
1 T. rice bran oil
1 onion, cut into wedges
1 zucchini, cut into thick slices
1 capsicum, cut into chunks
2 t. fresh thyme
4-6 vegan sausages, cut into thick chunks
1 1/2 t. soy sauce
1 T. cider vinegar
4 t. flour
2 t. brown sugar
1 c. beef flavoured stock
1/2 c. tomato sauce (ketchup)
1 tin diced tomatoes
Heat a large cast iron skillet over medium high heat. Add oil and onions, cook until onions start to brown, about 10 minutes. Stir in thyme, reduce heat to medium low, and cook another 5 minutes. Add zucchini, capsicum and sausages and cook until veggies are tender and sausage is slightly browned -- another 5 to 10 minutes. Meanwhile, combine flour, brown sugar, and beef stock in a jug, whisking to remove all lumps. Add this to the skillet along with the tomato sauce and diced tomatoes, bring up to a boil and then remove from heat. Then move to the oven, at 180C/350F and bake for 40 to 45 minutes.
Of course, it's warm now that it's spring, and I won't be riding for probably another week because of my recent surgery, but that won't necessarily stop me from eating hearty winter food like this.