One of the first things you learn to cook as a kid growing up on the islands is Vienna sausages for breakfast or a snack. I don’t recall when I first started making this but I ‘v gone and passed this simple recipe on to my cousins and now our daughters. Kieana was in love with this, since it was something she could cook all on her own. She would pretend she was the host of her own cooking show (like you see on the food network), but that all stopped when Caron and I thought we’d encourage her budding love for the kitchen and got her a personalized apron and chef’s hat. She still make it occasionally, but she’s now moved on to cooking corned beef, but without the cabbage.
* If you don’t have Vienna sausages, you can use hot dogs or chicken wieners. I’ve never tried vegetarian hot dogs, but I sure they’re just as tasty as a substitute.
1 can Vienna sausage (cut in half)
1/2 tomato diced
1/4 onion diced
1 scallion (optional)
1 teaspoon (heaping) ketchup
black pepper (to taste)
1 tablespoon vegetable oil
1 teaspoon butter or margarine
Open the can of Vienna sausages and rinse under cool water, then slice each sausage in half (of whatever size you like). Now dice the tomato, onion and scallion.
In a small saucepan or frying pan, add the oil and place on medium heat. When the oil is hot add the ingredients we diced, including the sausage. Then add the ketchup, butter (or margarine) and black pepper. Cover and let simmer on low heat for about 5 minutes. Until the tomato is starting to melt and onion is soft.
This is very good with toast and eggs as part of a good Caribbean breakfast or as a light snack for the kids after school with sliced bread. Don’t be fooled with the simplicity of this dish as it’s full or flavour and texture.
Speaking about breakfast, if you had hot fry bake or sada roti, that sauce you see in the picture above makes for great dipping.