Brown the sausages whole, slice them, and let them finish in a thick gravy with carrot and apple.
From the shop
Start with 1 kg of curry sausages. That makes six plates with rice or mash.
Brown the sausages whole before you slice them. The browned casing helps each piece keep its shape in the sauce.
Ingredients
- 1 kg curry sausages
- 1 tbsp oil
- 1 brown onion, sliced
- 2 carrots, sliced
- 2 tbsp curry powder
- 1 tbsp plain flour
- 500 ml beef stock
- 1 green apple, peeled and diced (optional)
- Salt and pepper
Buy the cuts for this recipe
Curry Sausages$24.99per kilogram
Method
- Heat the oil in a large deep pan over medium heat. Brown the sausages for 8 minutes, turning them often.
- Lift the sausages onto a board. Cut them into 3 cm pieces.
- Add the onion and carrots to the pan. Cook for 5 minutes until the onion is soft.
- Stir in the curry powder and flour. Cook for 1 minute.
- Pour in the stock a little at a time and stir after each pour. Cook for 2 minutes until the sauce boils and thickens.
- Add the sausage pieces and the apple. Cover and simmer gently for 14 minutes.
- Check a sausage piece. It must read 75°C right through. Taste the sauce before you add salt.
Serve it
Serve over steamed rice or mashed potato.