Grandma’s Curried Sausages Recipe
October 31st 2010 02:48
However, it is still a good way to dress up sausages and vegetables, especially if they are less than fresh. The yoghurt on top is my addition; I can’t imagine my grandma using it as a savoury condiment, not even on curried pumpkin soup.
Ingredients
6 Sausages
25g (1oz) Butter
1 Onion
1 Garlic clove
3tsp Keens Curry Powder1 Carrot
1 Parsnip
2 Potatoes
25g (1oz) Plain flour (not depicted)
2 Tomatoes
300ml (½ pint) Coconut milk
Salt
Method
Cook the sausages in a pan and drain off any excess fat.
Prepare the vegetables. Peel and slice the carrot and parsnip into bit sized pieces. Peel and cube the potatoes into slightly larger pieces and submerge them in water. Roughly chop the onion and crush the garlic. Dice the tomatoes.
Cut the cooked sausages into segments.
Melt the butter in a deep pot and gently fry the onion, then add the garlic.
Add the curry powder and allow it to fry.
Dust the carrot, parsnip and potato in flour and add to the pot.
Add the tomato and the sausage segments and stir.
Add the coconut cream, stir to combine and bring it to the boil.
Reduce the heat to low and allow the pot to simmer for half an hour.
Season the mixture to taste with salt.
Serve curried sausages on a bed of rice with yoghurt and pappadums.
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Comment by Helen Randell
Rough Cooking
My grandma's curried sausages look pretty similar, but hers has some chopped apple in there as well!