For a budget friendly dinner, you can’t go past sausages. A great way to tizzy them up is to turn them into a lip-smackingly-good curry. Packed with flavours both mild and sweet, come see how we make this family favourite!
I don’t use sultanas in my curried sausage recipe, for they get picked out. Instead I use a big dollop of undetectable fruit chutney, but if you’re feeling rebellious, go on and throw a handful of plump sultanas in.
1 kg beef sausages
1 large brown onion, thinly sliced
3 carrots, thinly sliced
2 garlic cloves, crushed
1 tbs mild curry powder
2 tbs fruit chutney
2 cups chicken or vegetable stock
1 cup frozen peas
salt and pepper
rice and chopped parsley to serve
- Heat oil in a large frying pan over medium high heat. Cook the sausages, turning until browned all over. Transfer to a large plate lined with paper towel.
- Add the onion, carrot and garlic. Cook, stirring for five minutes or until the onion has softened nicely.
- Add the curry powder. Cook, stirring, for a few seconds until fragrant.
- Add the fruit chutney and stock. Stir to combine.
- Return the sausages to the pan, cover and bring to a boil. Reduce the heat to a simmer and cook for a further 25 minutes or until the sausages are cooked through and the sauce has thickened.
- Stir in the frozen peas. Season with salt and pepper. Cook for a further two minutes until heated through.
This recipe serves five. Serve with rice and a sprinkle of parsley leaves for good measure. Delicious!
Make sure to browse our recipe archives for more great meal ideas and treats to try.