/assets/logos/nzwd.svg
Recipe

Traditional curried sausage

May 30, 2012 2:00pm
  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4
    • Print
    Print

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.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg