Curried sausages

Curried sausages

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Mum always made this dish when I was young, but it was simply sausages with potato, curry powder, peas and corn. I have dug deeper into the Indian roots of curry and incorporated a couple of other flavours like ghee, garlic, garam masala and cumin. Serve with steamed rice, creamy mash or flatbreads.

Ingredients

Quantity Ingredient
2 teaspoons ghee
600g beef sausages
2 brown onions, each cut into 8 wedges
2 large garlic cloves, crushed
3cm piece ginger, peeled and finely chopped
1/4 teaspoon chilli powder
1/2 teaspoon curry powder
1 teaspoon garam masala
1/2 teaspoon ground cumin
4 new potatoes, washed and quartered
1 teaspoon tomato paste
400g tinned diced tomatoes
250ml vegetable stock
2 tablespoons natural yoghurt
coriander leaves, to serve

Method

  1. Put 1 teaspoon of the ghee in a large flameproof casserole dish over medium-high heat. When hot, add the sausages and sear until golden on all sides, about 5 minutes. Transfer to paper towel to absorb any excess oil.
  2. Reduce the heat to medium–low and add the remaining ghee to the dish. When melted, add the onion and cook for 2 minutes. Add the garlic and ginger and cook for a further minute. Add the chilli powder, curry powder, garam masala and ground cumin and cook for a further 2 minutes, stirring constantly.
  3. Add the potatoes to the pan and saute until well coated in the spice mixture. Add the tomato paste and cook for a further minute. Add the tomatoes and mix well then add the stock.
  4. Slice the sausages into thirds then return them to the pan. Cook, uncovered, for 15–20 minutes, until the sausages and potatoes are cooked through and the sauce has reduced and thickened.
  5. Season to taste then swirl through the yoghurt, top with the coriander and serve.
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