They go by a number of names. Snagglers. Mystery Bags. And as we used to say when I was at college and having vegetarians over for dinner, 'we'll do sausages because there's no meat in there'.
This was one of my standards as the children were growing up but sadly I used the supermarket Devilled Sausage Seasoning. The emulsifiers, thickeners and flavour additives make for a rich yellow (did I mention the colouring agents) gravy that looks appealing and invariably mixes wonderfully with the rice base. And it is quick and no effort.
Can you do the same without the cocktail of additives?
Try this. If you are baking in a baking dish you will have to use more liquid but the result should be similar.
As for the chicken sausages and the additives they contain:
Imagine the list had we gone with the Maggi Devilled Sausages seasoning mix!
And of course we all know what Flavour Enhancer (621) is. MSG! Quite often food manufacturers will use one of the other 40 or so terms that MSG can legally be called as quite a few people know what 621 means and adding it to the label is generally seen as not great for business.
We might have to work on the better chicken sausage alternative.
Preparation is simple and can be managed as you go. From start to having the meal cooking in the pressure cooker and the rice in the rice cooker is about 15 minutes.
About the only prescribed ingredients in devilled sausages are the sausages and the curry powder. Pretty much everything else is up to you. The ingredients for this version were:
Turn the pressure cooker on to saute and set for 10 minutes. Add a tablespoon of coconut oil.
Start the vegetable preparation by slicing the two onions and adding to the pressure cooker.
You should be able to complete the remainder of the preparation whilst the onions cook.
Whilst stirring the onions:
Add the remaining vegetables, curry powder and tomato paste. Turn the mixture to ensure it is evenly coated.
Secure the lid of the pressure cooker and set to 25 to 30 minutes.
Add your desired amount of rice to the rice cooker. This meal was for 3 and 1 1/2 cups of rice was plenty.
Rinse twice and add 2 and 1/2 cups of water.
Set to cook.
In 30 minutes the meal is complete.
For effect I generally compact the rice into serving moulds and place the meal over the top.
Garnish with your favourite herb or spice. I used coriander but there are a range of options with this dish.
Does it rival the packet version and all the chemical additives? Actually this was quite good. The one tablespoon of curry powder makes it quite spicy. There was enough moisture to cook all the ingredients but not enough to make it runny.
A few more chopped fresh tomatoes would have probably worked well.
The chicken snagglers? They were really tasty. As they always are! Enjoy!!