So I've had some of those Tofurky Sausages sitting in the fridge, and had been thinking about doing something with them; some fried cabbage and "sausage" sort-of-thing. Since I didn't have cabbage, I used some golf-ball-sized brussel sprouts that were still hanging around my garden - I figure brussel sprouts are just baby cabbages, right?
Monday, December 18, 2006
I shredded them thin on the mandoline cutter, threw 'em in a pan with the "sausage", carrot and part of an onion. It turned out SO incredibly yummy! A great winter lunch. You need to go get yourself some brussel sprouts and try this!
I don't have a recipe exactly, but here's a couple pictures and the basic idea:
12 large brussel sprouts, or so, sliced thin on a shredder/slicer
1 carrot, coarsely grated or thinly sliced
1 link (or more) Tofurky "sausage" sliced
1/4 white onion, sliced thin
Saute with a tsp. or two of olive oil, a splash of red wine vinegar and salt to taste - until vegetables wilt and are tender crisp to your preference.
Some red peppers would be nice here too, they go great with the "sausage".