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A daggy oldie, but a goodie in my book. Curried sausages find their way to our plates at least once a month during the cooler season.
8+ thin sausages (this is enough for Sparky and I plus leftovers)
1-2 onions, sliced
1+ cup frozen veges (peas, carrot, corn works well)
1 tbsp butter
salt + pepper
steamed basmati/brown rice to serve
1. Pop your sausages into a saucepan of cold water, bring to the boil until cooked through (10 minutes or so).
2. Remove from saucepan, but keep the cooking water aside for later. Slice sausages into 1-2cm lengths, removing sausage casing if you want.
3. Heat butter in a hot frying pan then cook the onion till soft. Add approx 2 dessertspoons of flour and mix through the onion mixture, then add your curry powder to taste (we use at least one heaped teaspoon, which gives a nice spiciness). Combine well and add approx 1/2 cup cooking water, stirring well to remove any lumps. Add more as needed to create a thick sauce.
4. Add your sausages to the pan, mixing well. Then add approx 1/2 cup milk, combining well.
5. Let this simmer for a few minutes, adding more water/milk as needed. Once the sauce has thickened slightly, reduce heat and simmer for 15 minutes.
6. Add your veges, simmer for five minutes more, season to taste and serve with rice.
* This recipe is one I’ve made up myself, with bits taken from other recipes and experimentation. Sorry I can’t be more accurate with the measurements and time. It’s fairly hard to muck up though, and you can adjust as you go.