ingredients in a microwave-safe bowl and microwave for 8 to 10 minutes. Set the chutney aside, or cool, cover, and refrigerate for up to 1 month.
To make the vindaloo, combine the chopped onion, garlic, ginger, cumin, cinnamon, cloves, and cider vinegar in a food processor and process until as smooth as possible. Transfer to a large bowl, add the sausage balls, and turn gently to coat evenly. Cover and place in the refrigerator to marinate while preparing the rest of the ingredients, or for up to overnight.
When ready to cook, heat the oil over medium-high heat in a small, heavy saucepan. Add the mustard seeds and chiles and sauté until the mustard seeds begin to pop, 3 to 4 minutes. Remove from the heat and set aside.
In a small bowl, soften the tamarind pulp in the warm water for about 30 minutes. Pour into a fine-mesh sieve set over a bowl to capture the liquid, pressing down on the pulp to extract as much liquid as possible. Set aside.
When ready to cook the dish, melt the butter in a large enameled pot over medium heat. Add the sliced onions, stir to coat with the butter, and cook gently until soft and beginning to turn golden, 15 to 20 minutes.
Add the meatballs and their paste, the turmeric, chile powder, salt, and tamarind liquid and bring to a boil over medium heat, turning the sausage balls as needed to coat evenly. Cover partially, adjust the heat to maintain a gentle simmer, and cook until the sausage balls are almost cooked but are still pink in the center, about 20 minutes.
Gently stir the potatoes into the pot and continue cooking, partially covered, until the potatoes are easily pierced all the way through, 15 to 20 minutes longer.
Transfer the vindaloo to a serving dish. Serve right away with the yogurt and dried plum chutney on the side.
Spicy Garlic Sausage with French Lentils and Chicory
In a showcase dish for slow-cooking-meets-quick-and-easy, sausage and lentils come together in a hearty combination for cool weather. The slow part is making the sausage, which is actually a cinch and can be done days in advance. The quick-and-easy part is that the dish cooks in about half an hour. Of all the many, many kinds of lentils, which vary in size, color, and their use in cooking, French green lentils are perfect for preparations such as this one where you want the lentils to cook up soft to the center while retaining their shape and not collapsing into a puree, as would be desirable, for instance, in an Indian dal. The soupçon of balsamic vinegar is stirred in just before serving so its tang and aroma remain bright and boldly present, not faded into the background.
SERVES 6 TO 8
2 tablespoons extra virgin olive oil
1½ pounds Spicy Garlic Sausage , formed into 1-inch balls
1 medium yellow or white onion, finely chopped
1 medium carrot, peeled and finely chopped
1 large clove garlic, finely chopped
1 small bay leaf, crumbled
1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
1½ cups French green lentils
6 cups water
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 cups packed chopped chicory leaves
1 tablespoon balsamic vinegar
2 tablespoons minced scallion, light green parts only
Heat the oil in a large pot over medium heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 8 minutes, transferring them to a plate as they are ready.
When all the sausage balls are browned, stir the onion, carrot, and garlic into the fat remaining in the pot and cook until slightly softened, 3 to 5 minutes. Return the sausage balls to the pot, add the bay leaf, thyme, lentils, water, salt, and pepper and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer and cook until the lentils are soft but not mushy, 20 to 25 minutes.
Stir the chicory into the pot and continue cooking until it is just wilted, about 5 minutes. Stir in the balsamic vinegar, sprinkle the chopped scallions over the top, and serve right away.
Greek
To make the vindaloo, combine the chopped onion, garlic, ginger, cumin, cinnamon, cloves, and cider vinegar in a food processor and process until as smooth as possible. Transfer to a large bowl, add the sausage balls, and turn gently to coat evenly. Cover and place in the refrigerator to marinate while preparing the rest of the ingredients, or for up to overnight.
When ready to cook, heat the oil over medium-high heat in a small, heavy saucepan. Add the mustard seeds and chiles and sauté until the mustard seeds begin to pop, 3 to 4 minutes. Remove from the heat and set aside.
In a small bowl, soften the tamarind pulp in the warm water for about 30 minutes. Pour into a fine-mesh sieve set over a bowl to capture the liquid, pressing down on the pulp to extract as much liquid as possible. Set aside.
When ready to cook the dish, melt the butter in a large enameled pot over medium heat. Add the sliced onions, stir to coat with the butter, and cook gently until soft and beginning to turn golden, 15 to 20 minutes.
Add the meatballs and their paste, the turmeric, chile powder, salt, and tamarind liquid and bring to a boil over medium heat, turning the sausage balls as needed to coat evenly. Cover partially, adjust the heat to maintain a gentle simmer, and cook until the sausage balls are almost cooked but are still pink in the center, about 20 minutes.
Gently stir the potatoes into the pot and continue cooking, partially covered, until the potatoes are easily pierced all the way through, 15 to 20 minutes longer.
Transfer the vindaloo to a serving dish. Serve right away with the yogurt and dried plum chutney on the side.
Spicy Garlic Sausage with French Lentils and Chicory
In a showcase dish for slow-cooking-meets-quick-and-easy, sausage and lentils come together in a hearty combination for cool weather. The slow part is making the sausage, which is actually a cinch and can be done days in advance. The quick-and-easy part is that the dish cooks in about half an hour. Of all the many, many kinds of lentils, which vary in size, color, and their use in cooking, French green lentils are perfect for preparations such as this one where you want the lentils to cook up soft to the center while retaining their shape and not collapsing into a puree, as would be desirable, for instance, in an Indian dal. The soupçon of balsamic vinegar is stirred in just before serving so its tang and aroma remain bright and boldly present, not faded into the background.
SERVES 6 TO 8
2 tablespoons extra virgin olive oil
1½ pounds Spicy Garlic Sausage , formed into 1-inch balls
1 medium yellow or white onion, finely chopped
1 medium carrot, peeled and finely chopped
1 large clove garlic, finely chopped
1 small bay leaf, crumbled
1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
1½ cups French green lentils
6 cups water
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 cups packed chopped chicory leaves
1 tablespoon balsamic vinegar
2 tablespoons minced scallion, light green parts only
Heat the oil in a large pot over medium heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 8 minutes, transferring them to a plate as they are ready.
When all the sausage balls are browned, stir the onion, carrot, and garlic into the fat remaining in the pot and cook until slightly softened, 3 to 5 minutes. Return the sausage balls to the pot, add the bay leaf, thyme, lentils, water, salt, and pepper and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer and cook until the lentils are soft but not mushy, 20 to 25 minutes.
Stir the chicory into the pot and continue cooking until it is just wilted, about 5 minutes. Stir in the balsamic vinegar, sprinkle the chopped scallions over the top, and serve right away.
Greek
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