I recently wanted to relive a childhood recipe my mum use to make for us kids all the time, curried sausages. It was a staple dish at the table and mum would often alternate between sausages or eggs in our house. When I first left home I use to make it often. However the other day I couldn’t remember the recipe, so thanks to my mum she came to the rescue and I finally have it written down and stored in my collection of recipes.
Just to make a few things clear, I loved curried sausage night, we use to have big fat beef sausages and mum would boil them before making the actual curry. She would cut them into slices so they were easy to eat for us youngsters. I hated curried eggs and talking with Roy while we were cooking up this recipe his family ate curried eggs quite a lot. I came from beef family and Roy came from eating a lot of vegetarian meals. The funny thing both of our mothers agree that Keens curry powder is the only one to use for this recipe. The recipes both handed down from their mothers and now to us, I love how the classics never die. Mind you we added some peas to the original recipe and next time I might even add some kale or silverbeet.
As an Australian I am not really sure that I am 100% proud of this dish. Why you ask? Well I grew up with this being a curry, when I was a kid there was no such thing as Thai Green Curry, Chicken Korma, Dahls or condiments that accompany them. Curry was in the form of Keens Curry Powder in a tin. Some times we would have stewed beef in a curry too. Yes I was uncultured but that is because when you live detached from the rest of the world on a farm you don’t need fancy curries. You just need to know that you have a cow coming each year to fill your freezer.
Tell me is there a recipe that has been handed down to you from several generations? Or have you lived in the dark about a certain type of food before?
- 2 tbsp olive oil
- 8 organic beef sausages
- 1 large brown onion,
- 2 tsp Keens curried powder
- ½ cup chicken stock
- 1 cup water
- ¾ cup of frozen/fresh peas
- 1 tbsp cornflour
- 2 tbsp water
- Salt and pepper
- In a deep heavy based frypan heat the olive oil over a medium heat. Add the sausages and cook for 1-2 minutes stirring occasionally*. Add the onion and curried powder and stir to soften the onions for 2 minutes.
- Cover the sausages with chicken stock and water and bring to the boil. Reduced the heat to a very low simmer. Take out one sausage at a time and cut to your desired length, I like them small. Place them back in to the mixture and repeat with the remaining sausages.
- Add the peas and simmer for 4minutes, in the meantime mix the cornflour and 2 tablespoons of water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check the seasoning and add salt and pepper to taste.
- Serve immediately over rice.