Curried Kransky

Amma used to make curried cocktail frankfurts that she got in my hometown and serve them with chappaties.  The cocktail frankfurts we got were made in a farm run by catholic priests, I think and they were the best.  I am not a huge fan of the cocktail frankfurts we get in the supermarket - but the kranskys taste really nice and very close to what I remember from back home.

Ingredients:

Beef & Pork Kransky: 1 kg, cut into roundels about 1 cm thick and sautéed in a small amount of oil to get a bit of brown colouring.   (Optional: you can peel the skin off the kransky and then saute’ it)

Tomatoes: 1 x 400 gm tin of diced tomatoes with juices

Ginger: a big knob 2 inches by 2 inches – peeled and julienned to fine strips

Green Chillies: 12 numbers, slit ( you can have lesser numbers if you want it less spicy)

Onions: 3 large red onions, sliced thinly

Turmeric: ½ a teaspoon

Oil – 2-3 tablespoons

Salt: to taste

In a large heavy flat bottomed pan, heat oil.  When it is hot, add the onions, ginger and green chillies.  Sauté till the ginger releases a good fragrance and the onions are soft and translucent.

Add the tomatoes in and sauté further till the juices are pieces are cooked and leave the sides of the pan.  Add the turmeric and mix well.

Check for salt and add as needed.

Add the kransky pieces.  Mix well and coat the kransky with all the juices and spices.  Serve hot with chappaties.