Curried sausages

Curried sausages

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

This is an Aussie classic in my book. My wife, Dee, reminisces endlessly about growing up eating curried sausages. This one is for you, Dee!

Ingredients

Quantity Ingredient
2 tablespoons olive oil
8 beef sausages
1 large brown onion, chopped
2 teaspoons curry powder
2 large potatoes, roughly diced
2 carrots, diced
125ml chicken stock
40g peas, fresh or frozen
1 tablespoon cornflour
2 tablespoons mango chutney
1 tablespoon apple sauce, (optional)
salt
freshly ground black pepper

Method

  1. In a deep heavy-based frying pan, heat the oil over medium heat. Add the sausages and cook for 1–2 minutes, stirring occasionally until lightly browned. Stir in the onion and curry powder, and fry for 10 minutes, until the onions are softened. Add the potatoes and carrots, pour in the chicken stock and 250 ml of water, then bring to the boil. Reduce the heat to a very low simmer and cook for about 10–15 minutes, until the vegetables soften. Add the peas and simmer for a further 4 minutes.
  2. In the meantime, combine the cornflour and 2 tablespoons of water in a small cup. Stir this mixture into the pan, bring to the boil and cook for a further 5 minutes, until the sauce has thickened. Stir in the mango chutney and the apple sauce, if using. Check the seasoning and add salt and pepper to taste.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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