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Vienna sausages to compliment your eggs at breakfast.
Posted on 14 August 2009
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.
You’ll need…
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.
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18 Responses to “Vienna sausages to compliment your eggs at breakfast.”
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I still make this sometimes, I remember growing up, in my ketchup loving days, I used to also add ketchup to it.
djoy1972, “ketchup loving days”… had a good chuckle with that one. Ketchup and Trinbagonians.. we were on the islands 4 weeks ago and it still amazes me that pizza and ketchup are a norm.
.-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.
Chris: This reminds me of my fun summer days vacationing at Mayaro Beach oh so many years ago. Thanks for posting the coconut sweet bread recipe on Facebook. Can’t wait to try it!! Pastelles are in the plans for Christmas, hope you are planning the same.
Cheers
Janice
Made this last night for a light dinner and had it with a piece of leftover coconut bake. Delicious! I don’t like onion much so I used a small cut up shallot and it was much milder. Also, I used real Matouk’s ketchup, so it added a sweet dimension to the dish. Before meeting me my husband never tasted “real ketchup” like we get in Trinidad. Almost 20 years later it’s the only ketchup he eats!
Tribagonians and their Matouks ketchup.
this brought me back to my memories of Saturdays evenings at my parents home, when all the kids and grands came for movie nights, and we had this with home made bread,I will dice some olives (not too much) and mix in to it as well
yea, is real memories with this one for sure. Seems we all have a fond memory or 2 with this.
Hi this is Kathy,my twist to this recipe is that i use the brine that the sausage come in,since the sausage is cooked in it it gives the dish more flavor. I also add a little ketchup and hot pepper for taste.My son loves it.
thanks for sharing that tip
Hi Kathy, I still do that up tyo this day my grandchildren loves it I am getting a bit fed up of cooking it very time thery visit…I thing i will have to cook plenty and freeze it so next itme is just defrost and eat…
good breakfast usally I add a can of bake beans and hot pepper to spice it up. I like my food spicy very spicy use a lot of west indian peppers. Serve it with toast and eggs over easy or just toast. If eating it for dinner try it on mash potatoes its awesome and or garlic bread.
Tried it last night but I used hot dogs, sweet peppers and some seasoning peppers – it was wonderful that bit of butter is what carries it to the next level.
My mom used to make this for us back in Trinidad and i still make it .Alittle different but will try it this way it looks great!!
Love the vienna sausages!!
As Cheri say the butter makes it even better.I never tried the butter before.Thanks.
Ahhhhhhh this reminds me of when grand mom were alive and a good breakfast before going to school to hit the books. Tasty.
I like to add a pepper sauce like Tabasco plus Worcestershire sauce as I don't like black pepper…you can also scramble eggs into it…I have not made it for so long I forgot all about it till now….
My dad and I do this with canned Salmon and corned beef. Just sub either for the Vienna sausage (which I never really had a taste for).
Hello Chris,
I really like to print out your recipies and make a cook book that I can go back to when I need to make something. The videoes are great but I prefer this myself. Please enter me for the spices. Thanks and have a great day! Keep up the good work.
Sausages are a no no in my family, tuna works well for us.