Curried Sausages Food

CURRIED SAUSAGES

Steps:

• Heat oil in a large skillet over medium high heat.
• Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
• In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
• Add curry powder and stir for 30 seconds.
• Add flour and mix for 30 seconds.
• Gradually pour in chicken stock, mixing constantly.
• Add carrots, sugar, salt and pepper, stir well.
• Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
• Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

SIMPLE CURRIED SAUSAGES

Steps:

• First boil the sausages and remove the skins.
• Slice them up into chunks.
• Place them in a saucepan with sufficient water to cover,.
• Add onion, vegies and bring to the boil.
• In a small cup put flour, curry powder and enough cold water to make a paste.
• Remove saucepan from the heat and stir in thickening and replace on element.
• Bring saucepan back to a simmer and cook until vegies are done.

MY NANA'S CURRIED SAUSAGES

Steps:

• Grill the sausages.
• Slice and set aside.
• In a pot melt some butter and fry sliced onions.
• Once cooked, add first measure of water.
• Season to taste.
• Mix together the remaining ingredients and add to the pot to thicken.
• Add the sausages to heat through.
• Serve with creamy mashed potato and seasonal vegetables.

CURRIED SAUSAGES

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.

MOROCCAN STYLE SAUSAGES CURRY

Steps:

• Put the beans in a pan filled with salty water and let it boil until the beans are half tender.
• Meanwhile, cut the sausages in to about 1/2 inch long pieces.
• Heat the oil in a pan and add sausages, onions, curry powder, curry leaves, garlic, cumin seeds and pinch on sugar.
• When the sausages are almost done, add the carrots and leave covered under very low heat until the carrots are soft.
• Add the beans and mix well.

SWEET CURRIED SAUSAGES

Steps:

• Cook sausages till browned all over and cooked through in frypan.
• Drain on paper towel and cut into thin slices.
• Discard all but 1 tblsp liquid from frypan and add onion and garlic.
• Cook till onion is soft.
• Add spices, stir till fragrant.
• Add remaining ingredients including sausages.
• Cook gently till apples are tender.
• Serve.

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.