Papaya & Sausage Saute
|Mild italian sausages||1 1⁄4 Pound|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Papayas||2 Pound, peeled, seeded, and cut lengthwise into 1/2-inch-thick slices (2 medium sized ones, about 1 lb. each)|
|Hot cooked rice||4 Cup (64 tbs)|
Prick each sausage in several places, then place in a wide frying pan and add water.
Bring to a boil over high heat; reduce heat, cover, and simmer until water has evaporated and sausages are brown and firm (about 10 minutes).
Remove from heat.
Discard all but 3 tablespoons drippings.
Push sausages to side of pan; stir lemon juice, honey, ginger, coriander, and curry powder into reserved drippings.
Add papayas to pan.
Cook over high heat, turning occasionally, until fruit is glazed and light brown (3 to 5 minutes).
Pour papaya mixture around sausages.
Serve with rice.