Thanks to Juliet Dimmick for the inspiration.
- Pack of 30 cocktail sausages (400g)
- Can of chopped tomatoes (400g) or equivalent amount of passata if a smoother sauce is preferred
- Stick of celery, chopped
- A carrot, chopped
- Half a dozen pitted green olives
- Dash of Worcestershire sauce
- Dash of Tabasco sauce
- Teaspoon of horseradish
- Dash of lemon juice
- Salt and pepper
- A few measures of vodka
- Cook the sausages
- Marinate the sausages in the vodka; ideally overnight in the fridge *
- Fry the celery and carrot in the oil until starting to soften
- Add the sausages and vodka; continue cooking for a minute
- Add the tomatoes, olives, sauces, lemon juice, and horseradish
- Season with salt and pepper
- Simmer until the sauce is the desired texture and the sausages are properly heated through
* If you don’t want to reheat the sausages, don’t bother with the marinating step.
It is debatable what vodka to use. Some recommend Belvedere Bloody Mary Polish vodka for a more sympathetic taste. Others balk at such indulgence and just chuck in whatever happens to be in the drinks cabinet. The jury is out on which approach is best.
Serving suggestion – on a bed of fusilli pasta accompanied by a nice Merlot.
Further reading – Cooking with Vodka