Sausage and pimiento rice - Prinskorv med paprikaris (retro)

SAUSAGE AND PIMIENTO RICE
Prinskorv med paprikaris

This type of sausage is called ”prinskorv” in Sweden, meaning ”prince sausage”. I don’t really know why it’s got that name … My Mum tells me that there used to be sausages called “prinsesskorv” as well, about half as long as the prinskorv. Oh well, they’re good (indispensable at the smörgåsbord), and here they are used in a dish with rice and pimiento – among other things.

4 servings

12 “prince sausages” (you can use your chipolatas or

other smaller sausages, but not with lots of spices or
garlic in them)
2 tablespoons tomato paste
2 teaspoons mustard
1 tablespoon strong, ripe, grated cheese
6 slices bacon

Pimiento rice:

¾ cup long-grained rice
1 ¾ cups water
salt
4 tablespoons chopped pimiento
(which you can probably buy canned, like we can)
2 teaspoons oil

Cut the sausages lengthwise but not all the way through. Mix the tomato paste with strong, good cheese (parmesan is good) and strong mustard to your taste. Fill the cuts with this mixture and press the sausages slightly together again. Cut the bacon slices in half and wrap them around the sausages. Secure with a toothpick and fry the lovely little sausage packages on low heat until the bacon is crisp.

Serve them straight from the pan on a bed of pimiento rice – rice that you’ve boiled for 18 minutes under a tight lid in lightly salted water and then mixed with chopped pimiento that you’ve sautéed in oil. It’s a great dish to turn to when you want to serve something good and still pretty cheap.

Enjoy!

Bella