scottsdale
Assistant Cook
- Joined
- Jun 30, 2007
- Messages
- 27
Unfortunately, I can't sleep because the Hungarian sausages are on my mind.
They're red because they're seasoned with Hungarian paprika... If I'm not careful, they'll turn my yellow sauce red like paprika.
So instead of browning the Hungarian sausages, I'll braise them in the juice from the black beans. It will have a silky texture, like Cincinnati Chili. Sound good?
(I'll make the Polish sausage yellow by adding a dash of turmeric while it browns.)
They're red because they're seasoned with Hungarian paprika... If I'm not careful, they'll turn my yellow sauce red like paprika.
So instead of browning the Hungarian sausages, I'll braise them in the juice from the black beans. It will have a silky texture, like Cincinnati Chili. Sound good?
(I'll make the Polish sausage yellow by adding a dash of turmeric while it browns.)
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