Curried Sausages
Posted in : Dinner
1 tbsp olive oil, 800g thin beef sausages, 1 large brown onion (thinly sliced), 2 carrots (peeled, thinly sliced), 2 garlic cloves (crushed), 1 tbsp KEEN'S Traditional Curry Powder, 2 tbsp fruit chutney, 2 cups Massel chicken style liquid stock, and 1 cup frozen peas
Step 1
Heat 1 tbsp olive oil in a large, heavy-based saucepan over medium-high heat. Cook 800g thin beef sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
Step 2
Add 1 large brown onion, thinly sliced, 2 carrots, peeled, thinly sliced and 2 garlic cloves, crushed. Cook, stirring, for 5 minutes or until onion has softened. Add 1 tbsp KEEN’S Traditional Curry Powder. Cook, stirring, for 30 seconds or until fragrant. Add 2 tbsp fruit chutney and 2 cups Massel chicken style liquid stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.
Step 3
Stir in 1 cup frozen peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with Coles White Medium Grain Rice, Steamed, to serve and sprinkled with Parsley leaves, to serve.
Curried sausages can be served with rice (as a nod to curry) or mashed potato (hello bangers)! My guilty pleasure, however, is serving it with the sausage already cut up, in a bowl, with thick slices of buttered bread, on the couch!
Key ingredients that bring flavour to curried sausages
- Fruit chutney: the natural sweetness of carrots coupled with the fruity chutney is a perfect match for the piquant curry powder and hearty sausages. (You can use any fruity chutney you like or have open in the fridge).
- Curry powder: bringing warmth (but not too much heat) to this recipe, curry powder is what gives this dish its distinct flavour (and name!).
- Beef sausages: you can use any unflavoured sausage you like, but beef sausages are a delicious match for the curry sauce.
- Chicken stock: a staple ingredient in so many classic dinners, chicken stock brings its brothy flavour to this gravy-like sauce. You can use beef or vegie stock if you don’t have chicken stock.
- Onion: sausage and onion goes together like bread an butter (and also go really well in bread and butter). The sweet-savoury richness of a brown onion brings added depth to curried sausages, but you can use a red onion if that’s what you have at home.