Good Ol’ Curried Sausages

There seems to be a bit of a trend in that some quite old-fashioned dishes are becoming popular again and one of these is Curried Sausages.  Most people remember them with great affection and everyone has a different version – this one has apples & sultanas in it purely because that’s the way my Mum made it.  I have modified the recipe slightly over the years.

Rule number one is you must ALWAYS use Keen’s Curry.

033280This little orange box is vital for this dish and that other perennial favourite – curried eggs!  Don’t bother with your Thai or Indian pastes for this dish because it won’t taste like the real deal..

I gently fry my sausages first and make up  the sauce separately then add the sliced sausages about 20 minutes from the end so the flavour goes right through…

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The finished product is luscious, tangy, spicy and sweet.  It can be served with rice or noodles or just good quality crusty bread to mop up the sauce…  This freezes well so I usually make a big pot…

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Ingredients:

2 tablespoons olive oil

8 pork sausages, cooked and sliced

1 large onion, sliced

3 teaspoons of Keen’s Curry powder

2 cooking apples, chopped

1/4 cup of sultanas

1/2 tub Tomato Paste

1 cup chicken stock

1 cup water

1 cup of frozen peas

salt & pepper

Method:

Heat the oil in a heavy based pot

Add the sliced onions, chopped apple and curry powder and stir to soften for a few minutes

Add the chicken stock, tomato paste and water and simmer for around 10 minutes until the onion is cooked

Throw in the peas and sultanas

Add the sliced cooked sausages and stir to combine

Season with salt & pepper and simmer for around 20 minutes or until the sauce is reduced.

If necessary you can thicken the sauce if too thin with a couple of tablespoons of water mixed with a tablespoon of cornflour in a cup and added to the mixture, or if too thick, add some extra water to thin it out.

Check the seasoning again and serve immediately

Bon Appetit!  🙂

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