i just made this up today.
named after my favorite sausage shop of all-time.
1 link smoked sausage, ~1 cup, cut into chunks and skinned (i used hungarian spicy sausage, but it’d be great with anything)
1 sweet pepper
several tomatoes from the “dollar bin” at the veg shop, with the moldy bits sliced off
a squirt of garlic-dijon mustard
a few yellow mustard seeds
a hearty scoop of horseradish
two cloves of garlic
three sundried tomatoes
a small pinch of bouillon
a dash each paprika, caraway seed, thyme, smoked salt / seasoned salt (NOT MUCH! i oversalted it, forgetting the sausage is salty), black pepper, nutmeg, Worcestershire sauce
a heavy splash of white cooking wine
a heavy splash of apple cider vinegar
three cups water
a cup and a half mixed rice and urad dal (black lentils; use any cooked bean or pea, or uncooked pulse or lentil)
fry mustard seed and minced fresh garlic in a tiny pat of fat, then add everything else and a lid and boil.
topped with thick yogurt and tomato sauce, and kraut if you have it
i was going for polish, but it kind of tastes like hungarian cajun food. really. like sauerkraut-caraway-seed jambalaya.