¼ cup of coconut or sunflower oil(you may eye ball to use less or more)
1tsp of butter
½tsp of black pepper
½ tsp of thyme
1-2 small bay leaves
½tsp of curry powder
1 knorr. Any bouillon works
1 handful of mixed vegetables(I used carrots and peas)
Salt to taste
for garnishing
1 small plum tomato cut into little pieces or 6 cherry tomatoes cut into half pieces
A hand full of sliced onions
½ an inch of grated ginger
⅛tsp of grated nutmeg
Instructions
Bring 2 cups of water to a boil, add the ½ tsp of olive or sun flower oil and some salt to taste. Pour in the dry bulgur(make sure that the water is on the same level as the grains. Pour out any excess water) and bring to a boil. Reduce the heat, cover tightly and cook for about 10minutes. Once the water is dry, turn off the heat. Fluff with a fork and let it sit in the refrigerator or spread on a tray to cool. This prevents sogginess
Meanwhile, blend half of the small onion along with the bell pepper and ata-rodo; then pour it through a fine mesh sieve or boil to dry out any excess water
Meanwhile in a skillet or sauce pan, sear the beef sausages until golden brown on each side. Drain onto a paper towel.