I jsut opend up a new webiste selling gourmet sausages. at
http://www.mandlers.com/sausagestore. I am interested to know if anyone
can suggest some sausage recipes? If you have any ideas jsut post. I'd
be more then happy to hear suggestion and give you proper credit on my
webiste if we use your recipe.

Sausage Store
http://www.mandlers.com/sausagestore

Gil wrote:

I jsut opend up a new webiste selling gourmet sausages. at
http://www.mandlers.com/sausagestore. I am interested to know if anyone
can suggest some sausage recipes? If you have any ideas jsut post. I'd
be more then happy to hear suggestion and give you proper credit on my
webiste if we use your recipe.

Sausage Store
http://www.mandlers.com/sausagestore


I often make a dish i learned form a Mexican friends madre.

Mexican style rice
-------------------

1 & 1/4 cup long grain rice

4 tbs. lard or other cooking oil

1 cup tomato puree (or peeled, seeded and pureed tomatoes)

1 tbs. minced onion

1 cup cold water

1/2 tsp. salt

1 cup green peas shelled

2 chorizo sausages

1 tsp.. minced parsley

2 cups chicken broth

2 avocados peeled and thinly sliced

{the following instructions i omit but include here for the sake of
authenticity} "Soak the rice in hot water to cover for 15 minutes.
Wash it several times in changes of cold water until the water runs
clear, then drain in a colander or sieve." {i do not wash my rice before
proceeding with the recipe}

Heat the lard or oil and fry the uncooked rice, stirring constantly
until the rice is opaque.

Tip the pan and drain the excess lard or oil, leaving about 1 tbs;
remove the rice with a slotted spoon.

Add the onion to the remaining oil and cook over high heat, stirring
until the onion is tender, add the tomato and rice and the cold water,
stir, add salt and peas, and simmer uncovered until the rice is almost
done. Add the hot broth, cover the pot and simmer until the rice is
done and the grains separate, about 20 - 30 minutes.

While the rice is cooking remove the chorizos from their casing and fry
in a heavy skillet until brown and crumbly. To serve, empty the cooked
rice onto a platter and sprinkle the chorizo over, then the parsley and
garnish with slices of avocado.
---
JL