Continental Curried Sausages Recipes

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CONTINENTAL CURRIED SAUSAGES



Continental Curried Sausages image

A family favourite in winter, this recipe came from a Continental cookbook I have. I have adjusted it slightly to suit our family. This is a great make ahead meal and can be frozen. As an alternative to boiling the sausages you could fry them but I personally prefer to boil them, it gives a different flavour to the end product.

Provided by Mandy

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

500 g thin sausages
1 tablespoon oil
1 onion, sliced
1 1/2 cups frozen mixed vegetables
1 (70 g) packet dutch curry and rice soup mix
2 cups water
salt & pepper
extra curry powder (optional)

Steps:

  • Bring sausages to the boil in some cold water. Let cool and peel skins off and slice diagonally.
  • Fry onion and frozen vegies in the oil until onion is tender.
  • Blend soup mix with water and pour over vegetables.
  • Return sausages to pan and simmer for approx 10 minutes.
  • Add salt & pepper, extra curry powder if required and extra water if required.
  • Serve over rice.

Nutrition Facts : Calories 856.1, Fat 70.2, SaturatedFat 22.5, Cholesterol 180, Sodium 1633.2, Carbohydrate 14.2, Fiber 3.8, Sugar 1.2, Protein 40.8

CURRIED SAUSAGES



Curried Sausages image

Curried sausages are quite popular comfort food in Australia, this is my recipe that I have made commercially for many years and have had lots of compliments for.

Provided by JustJanS

Categories     Curries

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

8 links sausages (beef, chicken, lamb or pork sausages)
1 tablespoon oil
2 onions
2 garlic cloves
1 tablespoon grated fresh ginger
2 carrots, quartered, then cut into 1/2 in chunks
2 potatoes, diced
1 tablespoon curry powder
2 tablespoons tomato paste
2 tablespoons fruit chutney
1/2 cup applesauce
1 cup chicken stock
1 (400 ml) can coconut milk
1 cup frozen peas (optional)
salt and pepper
fresh coriander (to garnish)

Steps:

  • Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
  • Drain, cool, remove skins and cut each into 4 or 5 pieces.
  • Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
  • Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
  • Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can't be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
  • 1 cup of peas can be added in the last 15 minutes as well.
  • Season with salt and pepper and serve garnished with copped fresh coriander.

Nutrition Facts : Calories 1015.3, Fat 79.4, SaturatedFat 37.5, Cholesterol 145.8, Sodium 1474.2, Carbohydrate 41.2, Fiber 5.4, Sugar 6.6, Protein 37.5

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