Kabanos, a Polish pork sausage, is available in delicatessens - 2 sausages should provide the amount needed. If unavailable, use some pepperoni or chorizos.
2 tablespoons vegetable oil
1 onion, finely chopped
1 small green pepper, deseeded and finely chopped
400 g (14 oz) can tomatoes
1 teaspoon sweet paprika
1/2 teaspoon sugar
salt and freshly ground black pepper
175 g (6 oz) kabanos sausages, cut into 1 cm (1/2 inch) slices
350 g (12 oz) cooked long-grain rice
2 tablespoons chopped parsley, to garnish
1. Heat the oil in a saucepan and fry the onion and the pepper over moderate heat for 3 minutes until soft and lightly browned.
2. Add the tomatoes and their juice, paprika, sugar, and salt and pepper to taste. Bring to the boil, breaking up the tomatoes with a wooden spoon and simmer, uncovered, for
about 10 minutes, stirring the tomato sauce from time to time.
3. Add the kabanos and rice to the sauce, stir well and simmer for a further 5 minutes or until piping hot all the way through.
4. Serve immediately in a warmed serving dish, garnished with the chopped parsley.
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