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Curried Sausages
30 mins
A delicious curried sausages recipe.
Moderate
Ingredients
12 Thick Sausages (e.g., pork)
1 Green Capsicum
2 tbs my Curry Paste (see below for the recipe)
3 tbs Flour
Coriander (from the garden, optional)
250ml Chicken Stock
50ml Cream or Yoghurt (for finishing)
Curry Paste
20g Turmeric (fresh or ½ teaspoon ground)
50g Fresh Ginger (peeled)
3 Cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Ground Cardamom
Coriander Stalks (washed)
3 Bird’s Eye Chilli
3 Lime Leaves
1 Small Red Onion
Olive Oil
Method
Cook the Sausages and Capsicum: Heat a pan and cook the sausages until they’re about three-quarters done, then add the green capsicum until slightly softened. Remove them from the pan.
Make the Curry Base: Lower the heat and add your homemade curry paste to the pan, cooking it for 3-4 minutes. Then, stir in the flour and cook for another 2-3 minutes.
Create the Gravy: Gradually add chicken stock to the mixture, stirring until you reach your desired gravy consistency.
Combine and Simmer: Return the sausages and capsicum to the pan, letting everything cook together on low heat for about 20 minutes.
Serve: Enjoy it over rice or creamy mashed potatoes for a bloody delicious meal.
