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Sunday, June 27, 2010

A Lovely Winter's Sweet Curried Sausage Casserole

This evening, the fridge was a bit bare. I quickly created a sweet curried sausage casserole, which turned out so well that I thought I would also add it to the web site and tell you all about it.  I really like that this dish is packed with flavour. The mix of  fruit chutney and curry powder creates a really sweet, non traditional curry that will have you licking your lips and going back for more. Being a casserole, it's also one of those one pot wonders that are perfect for a Saturday night.  So there's not much cleaning up afterwards either. :-)

The photo's not too bad, but honestly it doesn't do it justice. What nicer meal could you ask for on a winter's evening? Comfort food at its best :-) This recipe took Bjust on an hour to cook and generously feeds the family of four.

Ingredients:
  • 2 x dessert spoons of peanut oil
  • 700 grams of gluten free beef sausages (about 12 sausages) {3 each for a family of 4}
  • 2 x small grated carrots (Try and grate them into long strips)
  • 1 x onion (finely sliced)
  • 2 x small potatoes (diced)
  • 80 x grams of raisins
  • 80 x grams of frozen peas.
  • 500 x grams of beef stock (2 x level teaspoons of Massel stock powder in 500 mls water)
  • 3 x heaped teaspoons of Keens Curry Powder (dark orange tin)  {GF}
  • 2 x 400 gram tins of diced tomatoes
  • 80 grams (3 table spoons) of your favourite chutney
Method:
  • Chop your sausages into equal lengths of four. Here's a hint.  Cut them semi frozen and they won't fall apart on you.
  • Use quite a large and deep fry pan.
  • On a medium heat, add the peanut oil and fry up the sausage pieces for five minutes until they are cooked through and golden brown.  (I use the peanut oil because it prevent the cut sausages from sticking to the fry pan).
  • Remove the cooked sausage pieces placing them in a small bowl lined with kitchen paper (to drain any excess oils).
  • Drain any excess oil from your fry pan too.
  • Finely slice 1 x onion and add it to the pan so they begin to fry.
  • Add your grated carrots
  • Finely dice 2 x small potatoes.  (I blanched them in the microwave for 2 minutes after I diced them my placing them in a bowl with a wet paper towel over the top. Once they are blanched - add them to the fry pan.
  • Add your 2 x tins of chopped tomatoes
  • Add the 3 tablespoons of chutney.
  • Add your frozen peas for colour contrast
  • Add your raisins
  • Mix well for one minute.
  • Add the sausages back into the mix.
  • Mix up your 500 mls of hot tap water and Massel stock powder.  Then also add your 3 x heaped teaspoons of Keens Curry powder (into the stock liquid).
  • Pour your curried stock into the pan and mix through quite well. 
  • That's it really.  For the next 30 minutes, let the stock reduce (lid off fry pan) so that it thickens into a yummy sweet curry sauce.
  • You'll find that when you first taste it the curry flavour seems a little under whelming (except for the taste of your chutney, which is likely a dominant fruity flavour).  Let it gently simmer/boil for the 30 minutes and you'll find the curry flavours build and gets stronger and stronger.  Stir occasionally.  It's easier to add more curry powder to increase the flavours if you'd prefer.  But it's near on impossible to take it away if you add too much too soon.
  • While you're waiting, prepare your rice in your rice cooker.
  • Serve in a bowl on a bed of rice and enjoy with the family. Oh, my daughter has now nick-named this.... "The Yummy Sofages meal".
 

2 comments:

Anonymous

Hi, tried this tonight and its great. I only had chicken stock but was still ok. Thanks for a great recipe!

Unknown

It is freezing cold and pouring rain here so i am going to give this a try tonight - these are ingredients that we always have in the house. Making it with 16 saugages as i have 2 teenage boys with bottomless pits to fill. Looking forward to trying some more of your recipes.

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