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.
- 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.