Curried Sausages Recipe

It is Autumn in Australia and finally in Sydney it is starting to cool down a little after a longer than expected summer. Not that I’m complaining, Summer is my absolute favourite time of the year but with the cooler months come the opportunity to create classic comfort foods just like mum used to cook.

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Winter is a great season to rug up and dine outdoors with a hearty classic menu and great friends.

I have a few classic winter recipes that I will share over the coming weeks. One is absolutely superb and I am going to make it again next weekend and photograph it for you.

The recipe is a lighter take on the hearty French classic, Boeuf (Beef) Bourguignon and believe me it will send your taste buds into a very happy place. You can subtlety taste every single ingredient whilst the smooth velvety sauce coats your mouth beautifully leaving you wanting more. And don’t fear, it doesn’t come with the 2 day ‘time to prepare’ recipe made famous by Julia Childs. Are you hungry yet? 

In the meantime here is the Curried Sausages Recipe I promised last week. It is not a gravy or cream base like in many recipes. I use fresh tomatoes and stock to create the sauce base. It is healthier and much better for the waste line, and tastes a treat!

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Curried Sausages Recipe

What you’ll need:

  • 1 medium sized onion sliced (Leek can be used as a substitute)
  • Olive oil
  • 12 lean sausages BBQ’d or grilled and sliced into 2cm-3cm pieces. I like to use organic beef sausages or a fine pork sausage. I usually buy my sausages from David Jones Food Hall in Sydney or Hudson’s Meats Rose Bay. Use your local butcher, it’s great for small business and the quality is far better, and the products have less preservatives. My only advice is not to get flavoured sausages as they can have an impact on the other ingredients in this recipe
  • 500g of finely chopped ripe truss tomatoes
  • 2 tablespoons tomato paste
  • 2 cups of carrot slices
  • 2 cups of vegetable stock
  • 2 tablespoons Keen’s curry powder
  • 1/2 cup of sultana’s
  • I cinnamon stick
  • Sea salt to taste
  • Pepper to taste
  • Chopped parsley (or coriander adds a nice flavour as an alternative)

Serve with fresh steamed green vegetables, I love green beans with mine. You can also accompany this recipe with rice or mashed potatoes, or for a healthier option you can try my cauliflower fried rice recipe here.

How to:

  1. Place the onion and carrot in a medium heated frypan with a swirl of olive oil
  2. Gently cook for 2 – 3 minutes until the onion is translucent (don’t brown the vegetables as it will leave a burnt taste in the final product)
  3. Add the sausages along with the tomato paste, curry powder and cinnamon stick and using a spatular stir gently on medium heat for 2 – 3 minutes, add the chopped tomatoes and continue stirring as you gradually add in the vegetable stock
  4. Turn your gas or electric hob down to low and add the saltana’s and simmer until the sauce thickens nicely
  5. Remove the cinnamon stick and garnish with some chopped parsley and serve with your favourite vegetable and sides.

Bon Appétit! 

Mike X

mike galvin food blog potts point

I would love to hear how this recipe went for you, please let me know in the comments below.

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