Curried Sausages

Curried Sausages

Serves 4

4-8 thick sausages
olive oil
1 celery stalk, sliced
1 med-large onion, diced
1 medium carrot, diced
1 clove garlic, crushed (optional)
1 heaped tsp ginger, freshly grated
2 tbsp curry powder
1 can diced tomatoes, drained a little
2 cups chicken stock
salt and pepper, freshly ground
1/4 cup pineapple pieces
1 tbsp parsley, freshly chopped
steamed rice

1. Blanch sausages in simmering water until firm to the touch. Then drain very well and sauté in hot oil in a non-stick pan until brown. Set aside.
2. Add celery, onion, carrot, garlic and ginger and gently sauté until softish. Then add curry powder, stir and cook to toast.
3. Then add tomatoes, stock and seasonings. Mix well and gently simmer for about 10 mins to reduce a little. Taste for seasoning.
4. Add pineapple pieces and parsley, and return sausages to pan. Baste a bit and turn sausages over a few times to heat through.
5. To serve, mound rice on each plate and top with 1-2 sausages and sauce.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.