Seekrit
11-05-2009, 07:08
This is my favourite recipe, it has a story that I must tell each time I make it/retell it, so do bear with.
But each time I mention it my mother-in-law licks her lips and tells me I need to cook it for her, I'm staying at their place following the birth of this bubba and we were talking yesterday about it and she asked if maybe I could make it in advance and freeze it... I said that the recipe says "no freezing" but I didn't know why.. so why can't I freeze it? Or do you think it's okay to freeze?
Anyway, here's the story and the recipe. :chef:
This recipe was originally found in the Woman's Weekly - Weekly Meal Planner books, Circa. 1980s. It was a family favourite which mum would cook. When mum passed away, the recipe books disappeared... years later I had the urge to taste it again, so after asking the family I worked out where it was from and emailed Woman's Weekly who called me a few times with sausage recipes, or spinach recipes but never quite it. There was nothing for a few months when I suddenly got an excited phone call from someone in the depths of Woman's Weekly who found the recipe and wanted to fax it to me :D So without further ado, here it is!
Sausages in Spinach & Sour Cream Sauce.
500g Sausages
60g Butter
15g Butter, extra
1 Onion, chopped
250g Baby Mushrooms
2 tablespoon Plain Flour
1 ½ cups Milk
1 teaspoon Dry Mustard
1 teaspoon Worcestershire Sauce
300g carton Sour Cream
250g packet Frozen Spinach
2 cups Rice
This recipe can be prepared several hours in advance but is unable to freeze. You will need to cook two-thirds of a cup of rice for this recipe.
Boil sausages in water for 10 minutes, (or Microwave for 6 minutes on high) drain, remove skin and cut sausage into chunks.
Melt butter in pan, add onion, cook until onion is soft, add mushrooms, cook for a few minutes, add sausages, stir for a few minutes and remove from pan.
Melt extra butter in pan, stir in flour, cook, stirring, for a few minutes, gradually stir in milk, mustard and Worcestershire sauce, stir until mixture boils and thickens.
Stir in sour cream and thawed drained spinach, when mixed, add sausage mixture.
Serve on a bed of hot rice.
But each time I mention it my mother-in-law licks her lips and tells me I need to cook it for her, I'm staying at their place following the birth of this bubba and we were talking yesterday about it and she asked if maybe I could make it in advance and freeze it... I said that the recipe says "no freezing" but I didn't know why.. so why can't I freeze it? Or do you think it's okay to freeze?
Anyway, here's the story and the recipe. :chef:
This recipe was originally found in the Woman's Weekly - Weekly Meal Planner books, Circa. 1980s. It was a family favourite which mum would cook. When mum passed away, the recipe books disappeared... years later I had the urge to taste it again, so after asking the family I worked out where it was from and emailed Woman's Weekly who called me a few times with sausage recipes, or spinach recipes but never quite it. There was nothing for a few months when I suddenly got an excited phone call from someone in the depths of Woman's Weekly who found the recipe and wanted to fax it to me :D So without further ado, here it is!
Sausages in Spinach & Sour Cream Sauce.
500g Sausages
60g Butter
15g Butter, extra
1 Onion, chopped
250g Baby Mushrooms
2 tablespoon Plain Flour
1 ½ cups Milk
1 teaspoon Dry Mustard
1 teaspoon Worcestershire Sauce
300g carton Sour Cream
250g packet Frozen Spinach
2 cups Rice
This recipe can be prepared several hours in advance but is unable to freeze. You will need to cook two-thirds of a cup of rice for this recipe.
Boil sausages in water for 10 minutes, (or Microwave for 6 minutes on high) drain, remove skin and cut sausage into chunks.
Melt butter in pan, add onion, cook until onion is soft, add mushrooms, cook for a few minutes, add sausages, stir for a few minutes and remove from pan.
Melt extra butter in pan, stir in flour, cook, stirring, for a few minutes, gradually stir in milk, mustard and Worcestershire sauce, stir until mixture boils and thickens.
Stir in sour cream and thawed drained spinach, when mixed, add sausage mixture.
Serve on a bed of hot rice.