Curried Sausages
Best ever Australian curried sausages recipe. Just like grandma made!
Servings: 4 people
Calories: 683kcal
Equipment
- large frying pan
Ingredients
- 600 grams thin beef sausages (6 or 7 sausages)
- 1 medium onion sliced
- 1 tablespoon olive oil
- 1 carrot peeled and slice diagonally
- ½ cup peas
- 1 apple grated
- 1 banana chopped into cubes
- 1 tablespoon Keen's Curry Powder
- 3 tablespoon plain flour
- ¼ cup desiccated coconut
- 2 ½ cups chicken stock (625 ml)
- salt and pepper to taste
Instructions
- Heat half of the oil in a large frying pan over med-high heat.
- Add the sausages and cook for 5 minutes or until browned. Remove sausages from the pan and slice into pieces diagonally. Set aside.
- Add the remaining oil to the frying pan and cook onion over medium heat until translucent.
- Add curry powder and stir over heat until onion is well coated. Add flour and stir over heat for a couple of minutes. Add coconut and stir to combine.
- Pour stock into frying pan and stir over heat for 30 seconds.
- Add carrot, peas, apple and banana and simmer for 2-3 minutes.
- Add sausages and simmer for 10 minutes, or until sauce thickens and sausages are cooked through. Add salt and pepper to taste.
Notes
Storing:
You can store this dish in the fridge in an airtight container for a couple of days. Re-heat gently in a saucepan or microwave.
Freezing:
Curried Sausages should be fine for up to 3 months in the freezer.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
Always use good quality thin beef sausages. Buy from an old school butcher!
Nutrition
Calories: 683kcal | Carbohydrates: 31g | Protein: 29g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1185mg | Potassium: 875mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2862IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 3mg