School Dinner Curried Sausages

School Dinner Curried Sausages


  • a splash of oil for frying
  • 8 plump pork sausages (use the best you can afford)
  • 2 cloves garlic, peeled and  minced
  • 1 medium onion, peeled and chopped
  • 2 medium carrots, peeled and sliced into coins
  • 1 TBS medium curry powder
  • 3 TBS plain flour
  • 480ml hot chicken broth (2 cups)
  • 1 TBS mango chutney
  • salt and black pepper to taste
  • 150g frozen peas, thawed (1 cup)
  • hot mashed potatoes to serve


How to cook School Dinner Curried Sausages

  1. Put your carrots into a saucepan of boiling water and cook until crispy tender, about 8 to 10 minutes.  Drain well and set aside.
  2. Remove the skins from your sausages and discard.  Cut the sausages into 4 to 5 bits, and kind of roll the bits into balls.
  3. Heat about 1/2 TBS of oil in a large skillet.  Add the sausage balls and brown them all over on all sides until cooked through.  Scoop out onto paper towels to drain while you make the sauce.
  4. Add the chopped onion to the drippings in the pan.  Cook over moderate heat until translucent.  Add the garlic and cook for about 30 seconds longer.  Stir in the curry powder and cook until fragrant.  Stir in the flour and cook for a minute.  At the end of that time whisk in the chicken broth, whisking constantly. Cook until the sauce bubbles and thickens.  Whisk in the chutney.  Taste and season with salt and pepper to taste.
  5. Return the sausages to the pan along with the cooked carrots and frozen peas.  Cook and heat through until everything is bubbling.
  6. Serve hot and spooned over mashed potatoes.

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