Ingredients
6 hot italian style sausages
2 medium onions, roughly diced
3 green (unripe) tomatoes
1 tbsp tomato paste
2 cup cooked hominy
1 tsp oregano
1/2 tsp salt, or as desired
1/2 tsp black pepper, or to taste
1 1/2 cup hominy liquid
2 tbsp chopped parsley
1 lime slices
Directions
CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over
medium heat on the stove and cook, 5 minutes. Pour off and discard
fat and reserve the sausages on a plate. Add the onions and cook,
stirring occasionally, 5 minutes, or until the onion softens. Halve
tomatoes cross- wise, lay each half cut side down and cut each half
into 6ths. Add the tomatoes and tomato paste to the pot and cook,
stirring, 2 minutes. Add the hominy, oregano, salt, pepper and hominy
water. Cover, raise heat to high, and bring to a boil. Lower heat to
medium and simmer 20 minutes. When it's time to get dinner on the
table, replace the sausages in the pot and cook 7 minutes. Remove
from the heat and add the parsley. Divide the ingredients between 4
soup bowls and garnish with lime slices. Serve warm tortillas instead
of bread.
Servings: 4 servings
Posole & Sausages Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Sausage; Seafood
The History of Recipes
We are able to trace the history of written recipes far back into history, in fact as far back into history as pharonic Egypt, and possibly even further. Having said that, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to food historians is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Much later, in Roman times a roman called Apicius wrote a number of scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and desserts, something that is very familiar to us today. He also recounts how the Roman chefs used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like bay, fennel and parsley. Continuing our culinary historical journey, we find two recipe books dating from the 1300s ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food eaten by the upper classes. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices such as parsley and basil. These new culinary innovations led to a torrent in books on cooking, some of which still exist in academic collections. The TV revolution gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Posole & Sausages recipe.
