Kiwi Curried Sausages
Servings 4 - 6
Prep time
15 minsTotal time
15 minsEvery Kiwi family has their own curried sausages recipe, or at least they should. This is my version, proper old-school comfort food with sausages, curry gravy, peas and mash. Some people fry the sausages first for extra colour and flavour, but I like to bring them to the boil. It keeps things simple, makes the skins easy to remove, and they plump up nicely before finishing in the sauce. Cheap, filling, and still bloody good.
Ingredients
Method
- Bring the sausages up to the boil in a pot of water with the bay leaf.
- Drain them off, discard the bay leaf, and allow them to cool enough to handle.
- Remove the skins, then slice into chunky pieces.
- In a large pan, cook the onions and carrot until softened.
- Add the curry powder and cook for about 30 seconds to bring it to life.
- Pour the hot water into the pan, then squeeze in the Gault’s Beef stock concentrate and add the Worcestershire sauce. Stir well and bring to a simmer. Don’t forget to pop the pouch back in the fridge, it’ll keep until the expiry or next time you need it.
- Add the sliced sausages and simmer gently for 6 to 8 minutes until everything is cooked through and the carrots are tender.
- Mix the cornflour and water together to make a slurry, then stir it into the pan.
- Cook until the sauce thickens.
- Add the peas and cook for another couple of minutes.
- Taste and season with salt and pepper if needed.
- Serve with mashed potato.
Simon Says
- For proper Kiwi curried sausages, use plain pork or beef sausages, not anything too fancy. You want a good everyday sausage that will hold together, soak up the sauce, and not fight the curry flavour.
- I’d avoid heavily flavoured sausages like cheese, herb, chilli or gourmet blends. Save those for the barbecue. For this dish, plain is best.
- Bringing the sausages to the boil first keeps them juicy, helps them cook evenly, and makes the skins easier to remove.
- They also plump up nicely.
- You don’t get the browning you get from frying, but in a dish like this the flavour is really in the sauce.
- Curry powders vary a lot, so start lighter if yours is punchy. You can always add more, but you can’t take it out.
- Sliced carrots work really well in this too. Add them in after the onions have softened so they cook gently in the sauce.
- If you want to mix it up, pick one or two of these rather than everything at once:
- A grated apple.
- A handful of sultanas.
- A spoon of mango chutney.
- Sliced banana at the end.
- A splash of coconut milk or cream will round it out nicely, and a light sprinkle of desiccated coconut over the top gives it a nice old-school finish.
- If you want to take it a step further, fry a few curry leaves until crisp and scatter them over the top. You’ll find them at most good Indian grocers.
- In the video I served the peas on the side, which is the more classic way. In the recipe I’ve added them into the sauce because it’s easy and works well. Both are right, it just depends how old-school you want to go.
- There’s no one way to do this, every family’s got their own version.
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