Curry Sausage Couscous 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!

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.

COUSCOUS SAUSAGE MEDITERRANEAN

Steps:

• Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes.
• Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes.
• Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!) Reduce heat to medium.
• Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes. Remove from heat and set aside.
• Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork.
• Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using). Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve!
• Servings: about 6.
• Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sautéed fennel, spinach, chopped cucumber.
• As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487) which is astoundingly good. But a flavorful Italian sausage would be good, too. Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland.
• Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference.
• This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.

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.