How to make curried sausages

This is a variation of a recipe passed to me from my mother-in-law (which was passed to her by her mother-in-law) using ingredients I generally have on hand.

I first tried this delicious dish at my in-laws’ home about 7 years ago. For me, it’s an Australian version of a curry without too much spice or cream. It’s hearty and comforting, and easy to make.

For 2 very hungry, or 3 moderately hungry people I gather the following ingredients.

– 1 brown onion, chopped

– 2 cloves of garlic, crushed

– 1 carrot, diced

– 1 potato, diced

– 500 grams thin beef or pork sausages

– Handful of frozen peas

– 1 tin of canned tomatoes

– 1 tablespoon of Keen’s curry powder

– Salt and pepper to taste

– Glug of olive or vegetable oil

– Cooked rice to serve

The method I use is below. It takes about 1 to 1.5 hours to make the dish.

– Boil the sausages in a big pot of water for about 8 minutes or until they are cooked through.

– Boil the carrots in a microwave dish or another small pot until soft. Repeat for potatoes.

– Chop the boiled sausages into bite-sized chunks.

– Heat about a tablespoon of oil in a medium sized pot (I use a Dutch oven dish), add the chopped onion and fry for 2-3 minutes until translucent. Add the curry powder and fry for about another minute.

– Throw in the carrots, potatoes, sausages and canned tomatoes. Mix it all together. Lower the heat right down, pop the lid on and let it all stew for at least 20 minutes.

– Add the frozen peas just before you take the pot off the stove and stir through. Add salt and pepper to taste, if you wish. (I find the sausages are salty enough for us).

– Serve with cooked rice. Enjoy!

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