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I bought some Italian sausage a few days ago, that when I roasted it, turned out to be weirdly flavorless. The kids wouldn’t eat it, even though they normally love sausage. More like cardboard than sausage!

I tried slicing it up and sauteing it with onions, bell peppers, tomatoes (all of which I had leftover sliced up from yesterday’s party salad fixings), salt and pepper — better, but still pretty boring. I considered adding Italian seasonings or Mexican, both of which would have helped, but in the end, I did what I always do when I’m desperate to make something edible — I curried it.

Saut√©ed it again, adding a teaspoon of chili powder, then added in some ketchup, salt, chicken broth, and milk, simmering until well-blended. It is finally decent, although I admit, it’s less ‘tasty curried sausages’, and more a ‘tasty curry sauce with some sausage in’.

I’ll take it.

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Sri Lankan Roast Barbecue Chicken

My mother used to host big Sri Lankan parties for a couple hundred people, and she’d often make large trays of barbecue chicken — mild for the kids, spicy for the adults. She would actually just use store-bought barbecue sauce, adding chili powder, which works great, but you can also make your own using the recipe below. You can also throw these on the grill, in which case, you might stir some softened butter into the sauce to help prevent¬†sticking.

1 dozen chicken legs and/or thighs, skins removed
1 t. garlic powder
1 t. ginger powder
1 t. black pepper
1 t. turmeric
1 t. salt

For barbecue sauce:
1 c. ketchup
2 t. Worcestershire sauce
2 t. dry mustard
2 T jaggery or brown sugar
2 T vinegar
1-2 t. raw red chili powder (optional)

1. Prick chicken pieces with a fork, rub with ginger, garlic, pepper, turmeric, and salt. Marinate 30 minutes.

2. While chicken is marinating, make barbecue sauce, mixing ketchup, Worcestershire sauce, dry mustard, jaggery or brown sugar, and vinegar. Add chili powder if desired. (Adjust seasonings to taste.) Pre-heat oven to 375.

3. Mix chicken with barbecue sauce, coating thoroughly. Cover with foil and bake 1 hour. (An instant-read thermometer near the bone should read 165 degrees F (74 degrees C)).

4. Remove chicken to serving dish. Whisk liquid left in pan to make a nice sauce, drizzle over chicken, and serve with rice or naan.


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