Wurst Ratatouille

GERMAN SAUSAGE AND MIXED VEGETABLES

A flavoursome and colourful dish which may be made the day before you wish to eai it, Wurst Ratatouille (voorst rah-tah- twee-y’h) is a meal in itself. Serve with crusty French bread and butter and some light red wine.

I2 oz. butter

2 tablespoons olive oil

2 onions, finely chopped

2 garlic cloves, crushed

6 courgettes , trimmed and sliced

2 large aubergines , sliced and degorged

1 lb. tomatoes, blanched, peeled, seeded and coarsely chopped

1 red pepper, white pith removed, seeded and cut into strips

1 green pepper, white pith removed, seeded and cut into strips

3 tablespoons tomato puree

10 fl. oz. chicken stock

1 teaspoon sugar

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon finely chopped fresh basil or

2 teaspoons dried basil

½ lb. mixed wurst, cut into

2–inch strips 10 oz. Emmenthal cheese, grated

In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the onions and garlic and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Stir in the courgettes , aubergines , tomatoes, red pepper and green pepper and fry, stirring constantly, for 5 minutes.

Stir in the tomato puree and pour over the chicken stock. Season the mixture with the sugar, salt, black pepper and basil.

Increase the heat to high and bring the mixture to the boil. Reduce the heat to low, cover the casserole and simmer the mixture for 1 hour, stirring occasionally. Remove the cover from the casserole and stir in the wurst. Continue cooking for a further 10 minutes, stirring occasionally.

Preheat the grill to hot.

Remove the casserole from the heat. Sprinkle the grated cheese over the mixture. Place the casserole under the grill and grill for 5 minutes or until the cheese has melted and is bubbling. Remove the casserole from under the grill and serve immediately.

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