• Iris Windsor

Curried Sausages

Try this recipe...its suitable for the whole family. It has a lot going for it.....economical, easy and quick to make, freezes well and looks and tastes great. You can choose to use budget sausages from your local supermarket or to buy beautiful artisan sausages from your local butcher to serve at your next dinner party or family lunch.

Serve with brown rice, white rice, or beautiful steamed fresh vegetables and your favourite mash. Give it a try!


Curried Sausages

Ingredients

20mls light olive oil 1kg sausages (children love chipolatas) 250gms onion quartered and then sliced thinly along the length 20gms finely diced garlic 12gms madras style curry powder or 1/3 cup Korma curry paste (careful, use half first) 500mls hot water 2 teasp massel chicken stock powder 125gms fruit chutney 125gms cream 400gms chopped ripe fresh tomatoes (or 1 x440gm can crushed Italian tomatoes) 80gms spinach

100gms green peas Herbed yoghurt to serve 300gms brown rice cooks to 500gms cooked rice 10gms chopped parsley

Method 1. Place sausages on a sprayed papered tray 2. Cook in oven at 200C 3. Remove from oven and cool 4. Heat oil in a saucepan 5. Saute onion and garlic for 5 mins till onion is soft (Saute other vegetables if adding) 6. Add curry powder. Cook 1minute stirring 7. Blend in stock, and chutney and cook for 20mins 8. Add chopped tomato and cook for 5mins 9. Add cream and bring to the boil 10. Fold in fresh baby spinach and green peas 11. Slice sausages and add 13. Makes 6 serves

14. Serve with boiled brown rice.

Note

You can add finely chopped vegetables to this to include more vegetables if desired