Meats Recipes - Barbecued Bangers with Rice

  
 

Meats Recipes - Barbecued Bangers with Rice

Ingredients                        

  • 225 g/8 oz/1 cup long-grain rice

  • 425 g/15 oz/1large can red kidney beans, drained

  • 30 ml/2 tbsp chopped parsley

  • Salt and freshly ground black pepper

  • 2.5 ml/1/2 tsp grated nutmeg

  • 450 g/1 lb chipolata sausages

  • 15 g/1/2 oz/1 tbsp butter

  • 15 ml/1 tbsp lemon juice

  • 15 ml/1 tbsp red wine vinegar

  • 30 ml/2 tbsp tomato puree (paste)

  • 15 ml/1 tbsp brown table sauce

  • 30 ml/2 tbsp golden (light corn) syrup

Method:

  1. Cook the rice in plenty of boiling salted water in a non-stick saucepan for to minutes or until tender. Drain and return to the pan.

  2. Stir in the beans, parsley, a little salt and pepper and the nutmeg. Cover and heat very gently, stirring until hot.

  3. Meanwhile dry-fry the sausages in a large frying pan (skillet) for about 10 minutes until cooked through and brown all over.

  4. Remove from the pan. Stir in the butter until melted, then blend in the remaining ingredients.

  5. Return the sausages to the pan and spoon the glaze over. Cook for about 3 minutes until sickly coated.

  6. Pile the rice mixture on to serving plates and top with the sausages. Serve hot.