Curried Sausages
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Curried sausages was one of my favourite recipes growing up. I've added in extra veggies to bulk it out. It makes an affordable, delicious meal prep or family-friendly dinner recipe!Note - ingredients can be approximate
Equipment
Ingredients
- 100 g (3 ½ oz) brown onion, approx. 1,diced
- 1 kg (2 lb) sausages, approx. 12, See Note 1
- 20 g (1 tablespoon) butter, or dairy-free butter e.g. nuttelex See Note 2
- 10 g (1 tablespoon) flour
- 125 ml (½ cups) soy milk, see note 2
- 250 ml (1 cups) stock
- 5 g (1 tablespoon) curry powder, adjust to preferences, see Note 3
- 15 g (1 tablespoon) extra virgin olive oil
Serve with
- 200 g (2 cups) diced frozen vegetables, (See Note 4)
- 300 g (1 ½ cups) rice , yields approx.4.5 cups. cooked your way or follow my tips
Instructions
Prepare
- If serving with 300 g (1 ½ cups) rice , begin to cook the way you prefer, or look at my tips.
- Dice: 100 g (3 ½ oz) brown onion. Thaw: 200 g (2 cups) diced frozen vegetables.
Cook
- Over medium heat, heat the 15 g (1 tablespoon) extra virgin olive oil and add the 100 g (3 ½ oz) brown onion and 1 kg (2 lb) sausages. Cook for approx. 10 minutes (turning every couple of minutes) or until cooked.
- Remove sausages and onions from the pan. Cut sausages into bite sized chunks.
Create Roux
- Lower the heat, then slowly melt the 20 g (1 tablespoon) butter (lifting and moving it around the pan). Once the butter is melted, add the 10 g (1 tablespoon) flour and stir until combined there's minimal lumps.
- Once combined, add the 125 ml (½ cups) soy milk, 250 ml (1 cups) stock and 5 g (1 tablespoon) curry powder continuously until thickened.
Cook curried sausages
- Add veggies and sausages to the curry mixture and stir until combined.
- Serve on top of rice (or other side)
Video
Notes
Note 1 - Sausages
You can use any type of sausage you wish. I used chicken sausages because I don't eat red meat, but this recipe is traditionally done with pork or beef. I had it both ways as a child and it is delicious.
Note 2 - Roux
I've made a roux with both dairy and non-dairy butter and milk. Either way, it works. Just keep the ratio 1:1 and watch the heat on the butter you use to make sure it doesn't split.
Note 3 - Curry Powder
If you're not a huge fan of the curry taste, use the lower amount. This will retain the flavoursome aspect of the blend without overpowering the dish. If you're a big fan and like a curry kick, add the full amount.
I use keen's curry powder for this recipe. I haven't tried with any other options as it is way too good to deviate.
Note 4 - Vegetables
Traditionally, curried sausages doesn't have vegetables in it. However, to bulk out the dish and make it into a meal prep recipe, you can very easily use frozen vegetables with minimal prep work.
Serve with
If you don't want rice, you can serve with mashed potatoes, pasta, or even some bread.
Storage
Store in an airtight container for approximately 4 days. If possible, store separately from rice (or opposite ends of container)
Freezing
Freeze curried sausages mixture separately in the freezer for approximately 3-6 months.
Reheating
Stove. Add curried sausages and vegetable mixture to the stove and reheat on medium for approx. 5 minutes.
Microwave. Add an icecube to the rice and heat untouched for 1 minute, then mix and reheat for a further 1-2 minutes until warmed through.
Nutrition
Calories: 783kcalCarbohydrates: 49gProtein: 31gFat: 50gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 127mgSodium: 1277mgPotassium: 611mgFiber: 3gSugar: 2gVitamin A: 2079IUVitamin C: 7mgCalcium: 75mgIron: 3mg
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