Curried sausages is very economical, tasty and filling. Par boiling the sausages first removes most of the fat and you can make the curry mild or strong depending on your taste buds. This recipe is mild enough to suit most children and adults and the brown sugar or my favourite apricot jam gives it a hint of sweetness to offset the curry. Serve on a bed of cooked rice.
Serves approx 8 – 12
- large tray approx 1.5 to 2kg thick or thin sausages
- 50 gm butter
- 2 onions
- 6 stalks of celery
- 1 – 2 zucchini
- 3 potatoes
- 4 -5 carrots
- 4 large yellow squash – optional
- red capsicum – optional
- tin diced tomatoes
- salt & pepper
- 1 tablespoon parsley flakes
- 3 heaped teaspoons of Keen’s Curry Powder
- 2 tablespoons of brown sugar or apricot jam
- boiling water
- 2 heaped tablespoons of cornflour blended into 1/2 cup of cold water to thicken the sauce.
- Par boil the sausages in enough boiling water to cover them until they are firm enough to cut cleanly, around 10 – 15 minutes then drain.
- While the sausages are par boiling cut and slice all the vegetables up, potatoes into chunks everything else into slices.
- Add the sliced onions to large saucepan or frying pan with the butter and sauté for a few minutes then add the rest of the vegetables.
- Add the canned tomatoes, salt & pepper to taste and 3 heaped teaspoons of curry powder. Stir well.
- Slice the sausages into large bite size pieces or diagonal slices and add to the saucepan.
- Add approx 1 1/2 cups of boiling water put the lid on a bring to boil. Then turn down to a simmer and cook until the potatoes are ready about 15 to 20 minutes.
- Once cooked add the cornflour & water mixture to thicken the sauce stir and leave on simmer for a few more minutes.
- Serve with cooked rice.