Mild and Fruity Sausage Curry
Two curry recipes in a week! Sorry about that but I couldn't resist posting this little number to celebrate British Sausage Week which runs from 31st October to the 6th November 2016.
Now, you might think sausage and curry are two words that shouldn't be heard in the same sentence together...and I was most certainly in that camp, until recently that is. A friend of mine mentioned she makes a version of sausage curry for her children that according to her, goes down very well (as in everyone eats it without a fuss - can't go wrong then!). I was very sceptical but took a leap of faith, listened to my friend and made it and I'm very glad I did. Who on earth knew sausages would work so well in a curry!! Well, my friend did, I just wished I had cottoned onto this fab combination sooner.
I can't say the first time I served it went without it's problems though. When presenting the sausage curry to the kids, my 7 year old son who like other 7 year old boys likes talking about all manner of body parts and bodily functions decided to rename it 'willy' curry. As you can probably guess, this resulted in a temporary stand-off with my 9 year old daughter who flatly refused to eat 'willy' curry. Thankfully the situation was resolved without too much pain (I threatened them with an early bed time) and I'm pleased to report all three of my children really enjoyed the curry....once they actually tried it. Whenever I serve it now my son gives me a little smirk and then I give him 'the stare' before any harm is done!
The curry is very mild to suit children's taste buds but if you wanted to make it hotter just add a chopped red chilli along with the onion and garlic in Step 1 of the instructions. You could also add in a handful of sultana's too, but my eldest doesn't like them so that was a no no here.
MILD AND FRUITY SAUSAGE CURRY
A mild and fruity sausage curry recipe made with chipolata sausages, curry powder, coconut milk and apple.
- 24 Chipolata Sausages
- 1 Onion, chopped
- 2 Garlic Cloves, chopped
- 1 Red Pepper, chopped
- 1 Apple, chopped
- 2 TBSP Curry Powder
- 1/2 TSP Turmeric
- 1 Chicken Stock Pot
- 400ml tin Coconut Milk
- 1 TBSP Dark Brown Sugar
Step 1: Preheat the oven to 200c/180c fan and place the sausages on a baking try. Cook in the oven for 20 minutes.Step 2: Meanwhile heat some oil in a frying pan and fry the onion, garlic and pepper then stir in the apple, curry powder, turmeric and chicken stock pot.Step 3: Place the cooked sausages into the frying pan and add in the coconut milk and sugar. Simmer for 20 minutes before serving with rice.
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If you like the look of this sausage recipe pop over and have a look at my Slow Cooker Sausage and Mushroom Casserole. Another yummy Autumn warmer.