Sizzling Supreme

This weekend I discovered from our local Irish shop (Galway Traders) that the Greenwood Market is stocking Galtee rashers and sausages. Off we went and discovered these little treasures in the freezer section, recently added to the market’s inventory because the butcher’s wife is Irish and she exerted her influence. Apparently the Ballard Market also stocks Galtee because the butcher is from New Zealand, has visited England and therefore is sympathetic to the sausage and rasher cause. We’ll be off to Ballard Market when the supply we now have in our freezer runs out.

We had been buying our sausages from Galway Traders since we discovered the shop a couple of years ago. After six years of taste testing an unknown number (i.e. a lot!) of sausages for sale here in Seattle we were surprised and overjoyed to discover the Irish shop close to our home. Unfortunately we haven’t been able to buy them all year round because the shipping cost to transport them frozen does not make stocking them in summer worthwhile for the shop. I must check with the Greenwood and Ballard Markets and find out if they will be stocking them all year.

So tonight I made a Chicken Supreme with the Irish sausages and tomorrow I will use the sausages and the rashers to make an Irish Breakfast. I’m drooling as I type…

Irish Sausages (half a pound)

Boneless Skinless Chicken Thighs (half a pound)

Sauted Mushrooms (half a pound)

Chicken Sausages and Mushrooms

Add 1 can Condensed Mushroom Soup and 3/4 can Milk

Chicken Supreme with Jasmine Rice and Petit Pois