Ingredients
- 750 grams sausages
- 1 onion, peeled and finely chopped
- 1 apple, finely chopped
- 1 tablespoon butter
- 1 tablespoon curry powder
- 1 tablespoon flour
- 1 tablespoon brown sugar
- 1 ½ cups beef stock
- 1 tablespoons mango chutney
- 1 teaspoon jam apricot
- 2 tablespoons sultanas
- ½ cup tomato passata
- 1 tablespoon desiccated coconut
- 1 cup milk
- salt and pepper, to taste
Instructions
- Gently boil the sausages in a large saucepan of water for approximately 15 minutes. Let cool and then peel the skins off the sausages. Slices the sausages into pieces, each about 2cm long.
- In a large fry pan over medium heat, add the knob of butter. Add the onions and diced apple and saute for 10 minutes.
- Add in the curry powder, brown sugar and flour and continue to cook for about another 5 minutes.
- Next, add in the beef stock, mango chutney, jam and sultanas. Season with salt and pepper.
- Gradually add in the milk, tomato passata and coconut, stir everything to ensure it is well combined.
- Place the sausages into the curry mixture and simmer gently for 15 minutes.
- Serve with steamed rice or mashed potato.
Curried sausages are currently one of my favorite winter staple recipes. I tend to make it in big batches and freeze leftovers for quick lunches and weeknight meals. The recipe itself is easy to make and practically all the ingredients are staples you are likely to find in your fridge. The intensity of the heat is also easy to vary but choosing how much curry powder you add in.
Preparing the Sausages
I typically like to use pork sausages to make this recipe, but beef sausages also work great. Pork sausages tend to have less fat and normally less preservatives too (or at least the ones I buy). Try to go for the plain sausages, the recipe gets plenty of flavor from the sauce we build for the dish, and you don’t need to be cooking with fancy sausages.
Take the sausages and add them to a large saucepan of boiling water. Bring the water to the boil and then allow the sausages to cook for about 15 minutes. Remove the sausages from the heat, and once cool, peel the skins off the sausages (if they haven’t already fallen off).
The last part to preparing the sausages is to simply slice them into pieces, approximately 2 cm long. Line a number of sausages up in a row and use a sharp knife to slice.
Preparing the sauce
Start with a large fry pan over medium heat. Into it add a knob of butter and then the onions, carrots and apple. The first then we are going to do is saute these for about 10 minutes until the apple and onion become nice and soft.
Next we are going to add in the curry powder, brown sugar and flour and continue to stir for about 5 minutes. Give everything a good stir to ensure it’s all incorporated and check you have no lumps of flour before proceeding on with the recipe.
Continue next by adding in the beef stock, chutney, jam and sultanas and then season with a generous amount of salt and pepper. I like to use apricot jam here but use what you have on hand. If you don’t have chutney on hand, double the quantity of jam instead.
Slowly add in the milk, tomato passata and the coconut. Then to finish, return the sausages to the curry mixture. From here, simmer for about 15 minutes, stirring on a regular basis.
Serving the Curried Sausages
Curried sausages serve nicely on top of either steamed rice or mashed potato. Complete the dish with some steamed veggies such as green beans and garnish with some fresh parsley or coriander.
Leftovers will keep for up to a week in the fridge, or will freeze for up to 2 months. I suggest breaking leftovers down into individual portions if you are planning to freeze.
