Chicken sausages have become a regular at almost every party that I host since I got married, thanks to Rajiv Desai. Rajiv is this friend of ours who resides in Abu Dhabi and comes down once every six-eight months. Imagine a man with four humongous tattoos on his arms and someone who swears ten times in each sentence he speaks neatly cutting up chicken sausages in my kitchen! An amazing cook, Rajiv’s passion for food shows in the every dish he whips up. Whenever he is in town, our routine goes for a toss with every single night spent partying, drinking the delightful cocktails that match with sumptuous food he serves.
Rajiv, whose ‘I care a damn’ attitude made me hate him the first time my husband introduced us, got married exactly a year ago. His special recipe for chicken sausages passed on to me goes down as a dedication on his first anniversary that falls on June 24. Happy Anniversary Dear Rajiv & Roma! 🙂
Chicken Sausages with Eggs, Sunny-side up
Fried egg served over spicy chicken sausages with an Indian twist, cooked on the pan
For the sausages:
Cooked chicken sausages, readily available in frozen food outlets
One medium-sized onion sliced
Soy sauce (can also be used as a substitute to Worcestershire)
Green chilli sauce
Red chilli sauce
Red chilli powder
Freshly ground pepper
Chicken sausages are chicken cut into pieces or ground, filled into a casing and preserved. These are now common in India and available at most food outlets. Wash and chop the sausages. In a pan, heat some oil and add sliced onions. Add a teaspoon of ginger-garlic paste and all the sauces except tabasco sauce. Add the chopped sausages, red chilli powder and salt. Cover and cook for about a minute or two. I never add salt to this dish as it is present in the sauces. The sausages are ready when all the sauces have been absorbed.
Two large eggs
Olive oil or butter, as you prefer
Method: To go with the sausages, I make these sunny-side up eggs. They ae so easy to make and go perfectly well with the chicken.
In a non-stick skillet or pan, heat up a tablespoon of oil or butter. You may not want the oil to be too hot but enough to cook the egg for several seconds. Once the oil is mildly hot, crack one egg in, leaving yolks intact. Cook the egg till the whites are completely set. Spoon in the melted butter or oil from the sides to the yolks. Sprinkle with some salt and pepper. Carefully remove while the yolks are a bit runny and serve over the chicken sausages.