The sauce is Julie O's enchilada sauce recipe, and the rice is Bron's Garlic rice recipe......thank you 
Garlic rice and sausages 20g olive oil
(original recipe uses 50g 3 garlic cloves, peeled
800g water
salt
350g rice (I use basmati) rinsed.
beef sausages (as many or little as you like) I used 10
chopped vegetables (not too big) for top varoma tray (I used red capsicum & celery)
Place sausages in varoma
(lay chopsticks lengthways, and pop them on top....thermomixers tip 
place chopped vegetables on varoma tray, and set aside.
Place garlic and olive oil in jug, cook 3 mins, Varoma temp, Speed 4.
Add water and salt and place empty basket inside jug. Heat for 7 mins, Varoma temp., Speed 1.
(can use boiled water instead and speed up the process, and heat for 2 minutes, varoma temp. speed 1)Insert steaming basket, and add the rice, place varoma on top of lid with the sausages, then add varoma tray with chopped vegetables.
cook 13-15 mins. Temp Varoma, Speed 4.
Give rice a little stir half way through.
Check rice is cooked to your liking, fluff up and place into a pre-heated thermoserve.
Check sausages are cooked. If not quite ready, add some more boiled water if needed, and steam a little longer until done.
Chop sausages into bite sized pieces, and add them and steamed vegetables into another pre-heated thermoserve.
The Sauce2 tblsp olive oil
2 cloves garlic
1 medium onion, cut into quarters
1 long green chilli,cut into chunks
(I used 1/4 tsp. chilli flakes)1 green capsicum, cut into chunks
2 tsp ground cumin
¼ tsp chilli powder - or to taste
(I didn't use)½ tsp sweet paprika
½ tsp ground cinnamon
1 tsp salt
1 tsp sugar
1 x 700g bottle passata (pureed tomatoes)
sour cream
Place onion, garlic, capsicum and chilli in jug, and chop for 5 secs on speed 5..
Add oil and sauté for 10 mins on 100°C on speed 2.
MC off Scrape down sides.
Add spices and cook further 3 mins 100°C speed 1.
MC off.Add salt, sugar and passata, cook on 100°C 9 mins, speed 3 for a few seconds to combine, then turn down to spoon.
MC on. Pour over sausages and vegetables, mix, and dish up with rice.
Place a good dollop (a must
) of sour cream on top of sauce to mix through, and add chopped parsley if you wish.
* you can reduce quantity of rice, but cook the full amount of sauce if you like extra sauce, or use it or freeze it for something else.
I don't normally like sausages, but I did enjoy them in this dish.
