CURRIED SAUSAGES
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Curried sausages are classic comfort food that’s simple to make, tasty and inexpensive – perfect for feeding the family.

Curried sausages are a classic, warming family meal. 
You can adjust the amount of curry powder to suit your tastes.

Curry powder can vary in spice level so you may want to adjust according to your tastes. I use the full amount and still find it fairly mild.

As per usual, I’ve added some extra veggies to make this meal a little more nutritious. Shanghai bok choy is not exactly a traditional component of curried sausages, but I like the fact that it’s really mild and soaks up the flavour of the sauce nicely. You can leave it out if you prefer!

 

PRINT RECIPE PDF
Curried sausages are a classic, warming family meal. 
You can adjust the amount of curry powder to suit your tastes.

CURRIED SAUSAGES

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

Curried sausages are a classic, warming family meal. You can adjust the amount of curry powder to suit your tastes.

QUICK PRINT

Ingredients

KUMARA MASH

  • 750 g orange kumara (1lb 10oz)
  • 1 Tbsp butter
  • 2 Tbsp lite sour cream

CURRIED SAUSAGES

  • 1 tsp olive oil
  • 600 g pork sausages (about 8 sausages) (1lb 2oz)
  • 500 g shanghai bok choy (1lb 2oz)
  • 1 brown onion
  • 2 cloves garlic
  • 2 cups chicken stock (500ml)
  • 2 Tbsp tomato sauce
  • 1-1 1/2 Tbsp curry powder
  • 1 1/2 Tbsp cornflour dissolved in 2 Tbsp water
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 1/2 Tbsp brown sugar
  • 1 cup frozen mixed vegetables (150g)

TO SERVE

  • 1 broccoli

Instructions

  1. PREPARE KUMARA

    Peel kumara, chop into large cubes and place in a medium-large saucepan. Cover with water.

  2. MAKE CURRIED SAUSAGES

    Use kitchen scissors to chop each sausage into 5 pieces. Heat olive oil in large frying pan over a medium-high heat. Cook sausages until browned all over (about 5 minutes, they don’t need to be fully cooked through). Remove onto a plate.

  3. While sausages are cooking, slice shanghai bok choy and onion and crush garlic. Add to the pan after you have removed the sausages and cook for 3 minutes, until softened.

  4. Meanwhile, bring the kumara to a boil and boil for 20 minutes. 

  5. Add sausages back to the pan with remaining ingredients. You can start with 1 Tbsp curry powder and add more at the end, depending on your tastes. Simmer for 15 minutes, until sauce has thickened and sausages are cooked through. Season to taste with salt and pepper.

  6. SERVE

    While sausages are simmering, chop broccoli into florets and microwave for 3 minutes. 

  7. Drain kumara well, then add butter and sour cream. Mash until smooth, then season with salt and pepper to taste.

  8. Serve sausages on mash with broccoli on the side.

Recipe Notes

WINE MATCH: Try a Gewurtztraminer.
GLUTEN-FREE OPTION: Make sure sausages, chicken stock, tomato sauce, cornflour and Worcestershire sauce are gluten-free.
BUDGET TIP: Use potato instead of kumara.
MAKE IT MORE NUTRITIOUS: Replace half the kumara (or potato) with cauliflower.
STORING AND REHEATING: Refrigerate individual portions in airtight containers and reheat in the microwave as required.

 

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