Spicy Amarr Sausage

PREPARTION TIME:  less than 30 mins

COOKING TIME: 10 to 30 mins  

INGREDIENTS

• 4 fresh Amarr “sausages”
• 2 tbsp olive oil
• 1 red onion, cut into wedges
• 2 cloves garlic, crushed
• 440g/14¾oz can chopped tomatoes
• 1 red pepper cut into strips
• ½ tsp chilli flakes
• 1 tsp sugar
• 2 tbsp oregano
• 2 tbsp chopped parsley
• 300g/10½oz whole wheat fusilli

METHOD

1. Acquire sausages.
2. Place a medium non-stick pan over a high heat and brown the sausages in one tablespoon of olive oil.
3. Set browned sausages to one side.
4. Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for two minutes.
5. Add the tomatoes, red pepper, chilli, sugar, oregano and sausages to the pan.
6. Simmer covered until the red peppers soften (for approximately 10 minutes).
7. Cook the fusilli until al dente (with a bite) according to the manufacturer’s instructions.
8. Drain well and place into two bowls with the sauce.
9. Scatter chopped parsley over the top to serve.

I’ll never forget the first time we made this dish. We had been flying a covert fleet of Rapiers, Hounds, and Cheetahs for about four months, and supplies were running out. Morale was low; the crews were grumbling. 

We happened across a small, unprepared Amarr squad and made quick work of them, filling our holds with their tech and corpses. I remember scanning the inventory list of acquired goods with my Inventory & Acquisitions Officer, and whistled when I saw the corpse total. He suggested jokingly “Would make one helluva sausage fest.” I arched my eyebrow at him.

We’ve never spoken of this since.

Also, as a good side dish…

“Meatball” Soup

PREPARTION TIME:  less than 30 mins

COOKING TIME: 40 mins

INGREDIENTS

• 3/4 pound Amarr “meat balls” 
• 1 small onion minced 
• 1 teaspoon dillweed 
• 2 eggs 
• 1 clove garlic, crushed 
• 1 tsp salt 
• 1/4 tsp black pepper 
• flour 
• 6 cups beef broth 
• 1/3 cup uncooked long grain rice 
• juice of 1/2 lemon 
• 2 tablespoons fresh dill (less if using dried) 

METHOD

1. Combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl. 
2. Mix to combine ingredients thoroughly. Shape into small balls and dredge lightly in the flour. Set aside, heat the broth to boiling.
3. Drop the meatballs in. 
4. Add the rice. 
5. Lower the heat and cook about 35 minutes. 
6. Add lemon juice and additional dill.

You can serve with a dollop of yogurt on top if you like. 

Goes well with:

Warp Tunnel

INGREDIENTS

• 2 cl Gin
• 1 cl Galliano
• Sprite
• 1 cl Passoã

METHOD

Pour gin and galliano in a Highballs Glass filled with ice cubes. Fill up with Sprite and top up with the Passoã.