Curried Sausages

Curried sausages are one of the great comfort foods of the world and are something of an institution in Australia and New Zealand. where everyone has their own recipe. I'm going to give you an old Australian recipe – courtesy of my friend Lucy, who's grandma used to make them like this back in Perth.
It's far from a really authentic Indian curry, but it's delicious!

Lucy's Gran's Curried Sausages Recipe

12 thick sausages (lamb, beef or pork – Lucy says her Gran always used beef)
1 large onion, finely chopped
1 clove garlic, crushed
2 teaspoons mild curry powder
2 teaspoons paprika powder
1 teaspoon turmeric

2 beef or lamb stock cubes dissolved in 1 litre hot water 

1 teaspoon tomato puree

1 kg (2 lbs) potatoes, cubed and peeled
3 large carrots, peeled and sliced
1 cup frozen peas
1/2 cup sour cream or yoghurt


Drop the sausages into a large pan, cover with cold water. Bring to a boil  and simmer for 2 minutes. Drain the sausages and leave on one side.
Heat a covering of olive oil in the bottom of a large saucepan, fry the onion, stirring occasionally, for about 2 minutes, then add the garlic and cook for another minute, stirring all the time. Add the curry powder, paprika and turmeric, fry for 1 minute, and keep on stirring. Add the sausages and stir to coat them in the curry mixture. Bung in the stock, potatoes, carrots and tomato puree. Simmer, uncovered for about 10 minutes, stirring occasionally. If the sauce is not thick enough, boil rapidly until it is.
Stir in peas and cook for a further 5 minutes until the sauce is nice and thick and the peas are cooked. Add the sour cream/ yoghurt and stir in. Taste and season as necessary. Serve with rice.

That's curried sausages for you…