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for
3
people
Tam West
By
Kathy Paterson
Food writer and stylist.
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I'm pretty sure our mothers would have made the curried sausages recipe that can be found in the Edmonds Cookbook. I've used hot curry powder and finished with chutney, but have added some freshly grated ginger and tomatoes to round out the flavour.
Ingredients
| 6 | Beef sausages (Main) |
| 1 Tbsp | Olive oil |
| 1 medium | Onion, finely sliced |
| 2 | Garlic cloves, crushed |
| 1 tsp | Fresh ginger, finely grated |
| 1 tsp | Curry powder, hot (Main) |
| 1 cup | Chicken stock, or beef stock |
| 1 cup | Canned tomatoes, diced in juice |
| 4 Tbsp | Chutney, or relish, optional |
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Directions
- Heat a medium-sized frying pan over medium heat. Slit the casings of each sausage and remove the meat (or squeeze the sausage meat from the casings). Divide each sausage into 2 and roughly shape into freeform sausages. Add oil to the pan and when hot place in the sausages and brown all over, then continue cooking until sausages are just cooked through. Remove from the pan and place on kitchen paper to drain.
- Lower the heat and remove all but 1 Tbsp of fat from the pan. Add the onion and cook until soft and lightly browned. Add the garlic and ginger and cook for 1 minute. Add the curry powder and cook for 30 seconds until aromatic. Pour in the stock and tomatoes and season with salt. Simmer gently for about 5 minutes until the sauce is syrupy.
- Return sausages to the pan and heat through. Serve dolloped with chutney, if using, and one of the serving suggestions below.
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