Poppa's kiwi curried sausages
This is a modern take on good old fashioned curried sausages. The best part is that it’s made from simple, delicious, and cheap ingredients. Our grandkids just love this meal that combines the humble New Zealand sausage with a mild but tasty curry sauce. They always leave with a full belly saying they had “the best curried sausages!”.
Ingredients
Method
Ingredients
- 2 tsp Sunflower oil
- 1 large onion, diced roughly
- 2 garlic cloves, roughly chopped
- 6 - 8 pre-cooked sausages
- 1 tsp of chicken stock or beef stock
- 1 tsp curry powder
- 1 tsp chilli paste
- 1 apple roughly diced
- 2 tsp tomato sauce
- 1 tsp soya sauce
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- Water
- 2-3 carrots sliced
- Salt to taste
- Cornflour, if required for thickening.
- 1 cup basmati rice
Cookware: Frying pan, saucepan.
Method
- Heat oil in a large saucepan and add onion, garlic, curry powder, chilli paste.
- Lightly brown and sweat down the mix for 2 minutes.
- Add sliced sausages and brown. Cover the contents with water and bring to a simmer.
- Add the chicken stock, apple, tomato sauce, soy sauce, Worcestershire sauce, brown sugar and sliced carrot and simmer for 1 hour with lid on saucepan. Add salt to taste. Thicken with a little cornflour in cold water if curry is thin.
- For the rice, boil a saucepan of water with large tspn salt. Add the cup of rice and cook until soft but not sticky.
- Drain the rice once cooked and serve with curry mixture.
Recipe Notes:
Pre-prepare - This curry sausage recipe can easily be prepared earlier in the day then set aside for a quick and no-fuss dinner. Just boil your rice (or mashed potato if you would rather – try the creamy mash in this recipe) once you’re ready to eat and reheat your curry.
Sausages – We recommend pork sausages. In saying that, you can easily mix it up to use your favourite type of sausage – beef, lamb or even chicken.
Vegetables and sides - If you’re looking to get more vegetables into your diet, this is a great recipe to cram in some hidden veggies. Try adding some frozen peas, corn, or beans, or serve it with a side of greens like this Pea, feta and mint salad.
Sauce - If you’ve got fussy kids who cringe at the mere sight of onion and carrot, don’t be afraid to grab the stick blender and give the curry sauce a quick mix. They’ll never know it’s there!
Sugar - If you’d rather not use sugar in your curry sauce, try substituting a heaped teaspoon of fruit chutney. It’ll provide the same sweetness with a bit of extra zing.
Spice – the curry powder is essential for that delicious curry mixture flavour, but you can adapt the recipe’s spice by using more or less chilli paste. If you’re keen to bring the heat, you can even add some chilli flakes or hot sauce. For those that can’t do curry powder or chilli at all, you could try our similar Sausage delight casserole instead.
FAQ
My sauce is super watery. How do I make it thicker?
See Step 8 of the recipe’s method. As the curry gravy thickens, you can repeat this a few times (while stirring) to get it to the desired consistency.
What kind of sausages work best in curried sausages?
See Recipe Notes - Sausages above.
Can I boil the sausages instead of frying?
Yes absolutely. But you’ll still need to simmer them with your curry sauce after, so the flavour is infused.
Do I need to add the cornflour?
No, not if you’re happy with the consistency of your sauce. The cornflour is only added to thicken the curry sauce.
How can I make this milder for children?
See Recipe Notes – Spice above.