Braised Sausage and Veggies with Millet

Have you guys seen The Walking Dead on AMC? Normally I am not the biggest Horror guy, but I love this show. At times it can be cheesy and cliche, but mostly it is edge of your seat, hold your breath (so the zombies wont find you) tense and exciting. Some friends got together for the season 2 premiere this week, so I knew I had to make some sort of zombie food. My first thought was buying calf brains at Savnors, but after a quick poll I realized that no one would eat them. I decided instead on some sausages. They kinda look like guts right? And the casing is made out of intestine after all. I served the sausages with every vegan zombies favorite food: GRAINNNNNNNNNSSSSSSSS!!!!!
Hipster zombie from the first season wants some of that action. Photoshop expert. Millet tastes best if you toast it first. After this, just cook it like rice. I would have used my blue pot for this, but it's on loan to my friends for a lamb cookoff. You can see it in action in this awesome recipe! If you like it, be sure to vote for them here. So tasty, this really hit the spot after a gloomy rainy day. Right as we sat down to eat, the most gruesome scene in the whole episode came on and we thought we had made a huge mistake. The millet was pretty cous cous like, where I had expected it to be more quinoa like.
 

Braised Sausage and Veggies with Millet

  • Rustic Sausage Stew
  • 8 Sausages
  • 1 Onion (sliced)
  • 2 Bell Peppers (sliced)
  • 2 Cloves Garlic (minced)
  • 2 28 Ounce cans Diced Tomato
  • Paprika
  • Oregano
  • Red Pepper Flake
  • 2 Zucchinis
  • 1 Bunch Broccoli Rabe
  • Millet
  • 2 Cups Millet
  • 5 Cups Chicken Stock

Instructions

  1. I went pretty rustic with this one. For sausages I just got a few different varieties from the nearest butcher. Sear the sausages and remove.
  2. Toss in some onion and pepper, let them start to brown. Add garlic, then one minute later, cans of diced tomato.
  3. Return sausages to pot and bring to a simmer for about 20 minutes. Add paprika, oregano, some red pepper flake, zucchini, and broccoli rabe. Stir and cover. Let simmer 15 more minutes and it is ready to serve.
Millet
  1. For the millet, I did 2 cups in some hot oil, stir till starting to toast. Toss in 5 cups stock, cover and simmer lightly for about 20 minutes.