Curried Sausage
Curried Sausage
Ingredients
- 6 beef sausages, good quality
- 1 tablespoon olive oil
- 1 brown onion, diced
- 1 red capsicum, diced
- 2 tablespoons mild curry powder
- 1 tablespoon plain flour
- 1 cup chicken stock
- 1/2 cup evaporated milk
- 1 tablespoon fruit chutney
- salt, to taste
- pepper, to taste
- rice, cooked, to serve
- fresh coriander, to garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Heat 1 tablespoon of olive oil in a large ovenproof frying pan over medium-high heat. Add the 6 beef sausages and cook, turning them often, for 8-10 minutes or until they are browned all over. Remove the sausages from the pan and set them aside.
⏱️ 10 min
- 3
Add the diced brown onion and diced red capsicum to the same pan and cook for 5 minutes or until they have softened.
⏱️ 5 min
- 4
Stir in 2 tablespoons of mild curry powder and 1 tablespoon of plain flour. Cook for 1 minute, stirring constantly. Gradually whisk in 1 cup (250ml) of chicken stock and 1/2 cup (125ml) of evaporated milk. Bring the mixture to a simmer, stirring until the sauce has thickened.
⏱️ 5 min
- 5
Slice the cooked sausages into 2cm (1 inch) pieces. Return the sliced sausages to the pan with the sauce. Stir in 1 tablespoon of fruit chutney. Season the mixture with salt and pepper to taste.
⏱️ 5 min
- 6
Cover the pan and bake for 20-25 minutes or until the sausages are heated through and the sauce is bubbling.
⏱️ 25 min•🌡️ 180
- 7
Serve the curried sausages with cooked rice and garnish with fresh coriander, if desired.
Kitchen Tools
Curried Sausage
- 6 beef sausages, good quality
- 1 tablespoon olive oil
- 1 brown onion, diced
- 1 red capsicum, diced
- 2 tablespoons mild curry powder
- 1 tablespoon plain flour
- 1 cup chicken stock
- 1/2 cup evaporated milk
- 1 tablespoon fruit chutney
- salt, to taste
- pepper, to taste
- rice, cooked, to serve
- fresh coriander, to garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Heat 1 tablespoon of olive oil in a large ovenproof frying pan over medium-high heat. Add the 6 beef sausages and cook, turning them often, for 8-10 minutes or until they are browned all over. Remove the sausages from the pan and set them aside.
⏱️ 10 min - 3
Add the diced brown onion and diced red capsicum to the same pan and cook for 5 minutes or until they have softened.
⏱️ 5 min - 4
Stir in 2 tablespoons of mild curry powder and 1 tablespoon of plain flour. Cook for 1 minute, stirring constantly. Gradually whisk in 1 cup (250ml) of chicken stock and 1/2 cup (125ml) of evaporated milk. Bring the mixture to a simmer, stirring until the sauce has thickened.
⏱️ 5 min - 5
Slice the cooked sausages into 2cm (1 inch) pieces. Return the sliced sausages to the pan with the sauce. Stir in 1 tablespoon of fruit chutney. Season the mixture with salt and pepper to taste.
⏱️ 5 min - 6
Cover the pan and bake for 20-25 minutes or until the sausages are heated through and the sauce is bubbling.
⏱️ 25 min•🌡️ 180 - 7
Serve the curried sausages with cooked rice and garnish with fresh coriander, if desired.