Around the World's Wurst. Pt.2 🌞

From Japan

Spicy Japanese-Flavored Wiener Sausages with Wasabi Soy Sauce

*available from Costco




Ingredients

1 pack Wiener sausages
1/2 tsp Wasabi paste
1 bit less than 1/2 teaspoon Soy sauce
1 dash Vegetable oil


Cooking Instructions

1 Heat some oil in a frying pan and stir fry the sausages. Use about the amount of wasabi shown in the pan.

2 Add the soy sauce, dissolve in the wasabi paste, Coat the sausages in the sauce as you stir fry them.
They're done.

3 Heat some vegetable oil in a pan (only a small amount is fine), and stir-fry the sausages.
The amount of the wasabi paste you need is shown on the right in the photo.

4 They'll have a great wasabi fragrance. I put them in a bento.
A picture of step 4 of Spicy Japanese-Flavored Wiener Sausages with Wasabi Soy Sauce.


from "https://cookpad.com/eng/recipes/170539"

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From Sicily

Salsiccia con Patate e Pomodori di Paolo
(Paolo’s Baked Pork Sausages with Potatoes and Tomatoes)



At home, we call this dish pitanzedda in Sicilian. In
Italian, a main course or dish is called pietanza. This word
comes from Latin pietas, meaning “compassion.” In the
mountains of Sicily people gave food out of compassion, so
pitanzedda means “a little compassion.”
Paolo invented this wonderful sausage dish, which
includes potatoes, one of his favorite foods.

Serves 6

1½ pounds sweet Italian sausages, cut into 2-inch lengths
3 bell peppers—1 yellow, 1 red, and 1 green, seeded and
cut into thin strips
1 large onion, thinly sliced
1½ pounds baking potatoes, peeled and cut into ¼-inch
thick slices
Salt and freshly ground pepper
⅓ cup olive oil
1¾ cups fresh peeled or canned tomatoes, chopped
1 cup cubed pecorino or provolone
⅓ cup freshly chopped Italian oregano
Crusty Italian bread

Put the ingredients from the sausages through the potatoes
into an oiled baking dish or pan. Season well with salt and
pepper, and drizzle with the olive oil.
Turn the oven on to 350°F and cook for 40 minutes,
stirring occasionally.
Add the tomatoes, pecorino or provolone, and parsley,
stir, and cook for about 10 minutes. Serve hot with bread.

from "Cucina Siciliana di Gangivecchio"
https://www.goodreads.com/book/show/686638.La_Cucina_Siciliana_di_Gangivecchio_Gangivecchio_s_Sicilian_Kitchen

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From Spain

Potatoes with Chorizo
{ patatas a la riojana–la rioja }



This is an earthy, strong-flavored dish that is served as a first or main course. By tradition, the potatoes are cut
only halfway through with a wide knife, then snapped apart by twisting the blade—this is meant to release more
starch so as to make the sauce thicker and also to allow the potatoes to absorb more flavor. Small pork ribs,
shallowfried or roasted in the oven, are sometimes added to make this a meatier dish. It is usual to add pimentón,
but I did not add any, as there was enough pimentón from the chorizo; taste and see what you think. Soft
semi-cured or fully cured chorizo can be used.

SERVES 2 AS A MAIN COURSE; 3 TO 4 AS A STARTER

1 large onion, chopped
3 to 4 tablespoons olive oil
7 ounces cured or semi-cured spicy chorizo, cut into ½-inch-thick slices
2 garlic cloves, chopped
1 pound new potatoes, peeled and cut into 1- to 1½-inch pieces
½ to 1 teaspoon pimentón dulce (or sweet paprika; optional)
Salt

Sauté the onion in the oil over low heat in a wide skillet, stirring often, for 20 minutes or longer, until it is
really brown, almost caramelized. Add the chorizo and garlic and cook, stirring, for about 2 minutes. Add the
potatoes and cook for 5 minutes, turning them over.

Add the pimentón if desired and salt to taste, then pour in enough water to cover. Simmer over low heat
for about 25 to 35 minutes, until the potatoes are tender and the liquid is very much reduced, turning the
potatoes if necessary so that they are well cooked all the way through. You should be left with a sizzling
sauce that coats the potatoes and chorizos. If there is too much liquid, increase the heat and let it bubble
away.

VARIATIONS

• Chop ½ green and ½ red bell pepper, add them when the onion is soft, and continue to cook until the
pepper is lightly browned and the onion is well browned.
• Add 1 tomato, peeled and chopped, to the fried onion.
• Add a whole dried or fresh chile pepper to the onion.

from "The Food of Spain"
https://www.goodreads.com/book/show/10335641-the-food-of-spain

That's it for now. Enjoy everyone!