Curried Sausages used to be a thing I would avoid in take away and shops. However making my own is a completely different thing. I use beef sausages for the firmness but Cumberland and Lincolnshire works just as well. To add the extra body and deep flavour, I use a home made fruit chutney and a few vegetables. All in all a perfect combination. Served as a main dish on a bed of rice or as a snack and starter.
Curried Sausages
A simple recipes that is so full of flavour its amazing.
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Servings: 4 People
Calories: 747kcal
Ingredients
- 800 g beef sausages
- 2 cups chicken stock
- 1 tbsp medium curry powder
- 2 tbsp fruit chutney homemade
- 2 cloves garlic crushed
- 1 large onion thinly sliced
- 2 large carrots peeled, thinly sliced
- 1 tbsp olive oil
Instructions
- Place a heavy based saucepan over a medium high heat and add the oil.
- When hot, add the sausages and cook turning every few minutes until browned all over.
- When cooked, transfer to a warmed plate and put to one side.
- Add the onion, garlic and carrot to the same pan and cook for 5 minutes stirring regularly until the onion and softened.
- Add the curry powder and continue to cook for at least 30 seconds.
- Add the fruit chutney and chicken stock to the pan together with the sausages.
- Increase the heat and bring the mixture up to a boil.
- Once bubbling away, reduce to a medium low and simmer for 20 minutes or until the sausages are thoroughly cooked and the sauce has thickened.
- I serve these sausages simply. Just slice up into a dish with some of the thick sauce. Add fresh baps or baguettes and enjoy.
- Alternatively serve on a bed of boiled rice for a full meal.
Nutrition
Calories: 747kcal | Carbohydrates: 19g | Protein: 34g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1474mg | Potassium: 829mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6183IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 3mg