Though sausages are a dominant feature in this recipe, parsley enhances the taste. Parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that it is more useful than just a decorative garnish.
Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It helps in keeping healthy heart and protects against rheumatoid arthritis.
Here are some tips on how to store and use parsley:
Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.
If you are making a light colored sauce, use the stems from this variety as opposed to the leaves, so the sauce will take on the flavor of parsley but will not be imparted with its green color.
250gms cooked sausages cut into half
1 medium sized capsicum
1 medium sized onion
1 tsp soya sauce
2tsp oilve oil
2tsp finely chopped parsley
salt and pepper to taste
Lightly coat the pan with olive oil and set to medium heat.Once hot, place the sausages in the pan. Brown each side (about a minute).
Heat some oil in the pan and add onions. When the onions turn transparent, add capsicum, a pich of salt (remember sausages already have salt) and pepper. Add soya sauce and sausages and mix well. Garnish with parsley and serve hot.
This is my submission to this week's Weekend Herb Blogging, hosted by Anna from Anna's Cool Finds.