Traditional curried sausage

ingredients

• Traditional curried sausage

  • 4 large (220g) potatoes
  • 1 tablespoon olive oil
  • 4 beef sausages
  • 1 onion, sliced
  • 1 carrot, chopeed
  • 1 stalk celery, sliced
  • 1 tablespoon flour
  • 2 teaspoon curry powder
  • 3/4 cup milk
  • 1 tablespoon cider vinegar
  • natural yoghurt, to serve
  • coriander leaves, to serve

method

• Traditional curried sausage

  • 1

    Preheat oven to moderate, 180°C. Scrub potatoes with a brush. Pat dry with paper towel.

  • 2

    Using a fork, pierce potatoes in about six places. Place directly on oven rack in centre of oven; bake 50-60 minutes, or until tender when a skewer is inserted into centre.

  • 3

    Meanwhile, heat oil in large frying pan on medium; cook sausages 4-5 minutes, turning, until browned.

  • 4

    Remove sausages from pan; slice. Add onion, carrot and celery to pan. Saute 3-4 minutes, until tender. Add flour and curry powder; cook, stirring, 1 minute.

  • 5

    Remove from heat. Pour in milk, stirring until smooth. Return to heat; cook, stirring, until sauce boils and thickens. Return sausage to pan. Reduce heat to low; simmer 3-5 minutes. Stir cider vinegar through; season to taste.

  • 6

    Cut a cross halfway through each potato; spoon mixture between potatoes. Serve with a dollop of yoghurt and sprinkling of coriander leaves.