Curry Sausage Couscous Recipes

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRY SAUSAGE COUSCOUS

Steps:

• Cook pork, onion, nuts, curry powder and garlic in 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink; drain.
• Stir in water, butter, parsley and salt; heat to boiling. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff with fork.

EASY CURRY COUSCOUS

Steps:

• Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

SAUSAGE-TOMATO COCONUT CURRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.

JIMMY DEAN SAUSAGE COUSCOUS CROQUETTES

Steps:

• In large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in broth, cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes.
• Stir in parsley and onion; adjust seasonings to taste. Add beaten egg; stir well. Moisten hands with water and mold cooled sausage mixture into 20 small logs. Roll in breadcrumbs.
• To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes; drain on paper towels.

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

CURRY SAUSAGE COUSCOUS

Steps:

• Cook pork, onion, nuts, curry powder and garlic in 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink; drain.
• Stir in water, margarine, parsley and salt; heat to boiling. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff with fork.

CURRIED SAUSAGE AND KALE

Steps:

• Place onion, celery and carrot into a food processor and fine chop.
• Chop kale into 1" pieces and set aside in a bowl.
• Saute the mixture with the olive oil in a large sauce pot (at least 4qt.) until onions are soft at med-high temperature (about 5 minutes).
• Add sausage to mixture, and cook until done (break up the sausage and mix into the mirepoix so that it has a fine texture).
• Add kale to the mixture. Saute kale until it turns bright green (about 1-2 minutes).
• Turn heat to high. Add stock, curry powder and vinegar and bring to a boil.
• Add Israeli couscous and return to a boil.
• Turn heat down to low and simmer until couscous is done (about 20 minutes).
• Set aside for approximately 5 minutes and serve.

CURRY SAUSAGE GERMAN STYLE (CURRYWURST) FROM GERMAN CHEF

Steps:

• Dice onions very very small (or use onion powder) and saute in olive oil or butter.
• Ad all other ingredients except the water and stir constantly while heating for 5 minutes.
• Ad water and reduce heat to a small simmer.
• Ad sugar if needed (the sauce should be on the sweet side with just enough kick from the curry and the cayenne).
• Cut hotdogs into bite size pieces and saute golden brown. (if you use brats saute or grill brats in one piece and dice when done).
• Pour curry sauce over sausage pieces on the plate, sprinkle some curry powder on top.
• Best served with french fries.