Curried sausages nice and easy
- Replies 3
Ingredients (11)
• 1 tbsp olive oil
• 800g thin beef sausages
• 1 large brown onion, thinly sliced
• 2 carrots, peeled, thinly sliced
• 2 garlic cloves, crushed
• 1 tbsp KEEN'S Traditional Curry Powder
• 2 tbsp fruit chutney
• 2 cups Massel chicken style liquid stock
• 1 cup frozen peas
• Coles White Medium Grain Rice, Steamed, to serve
• Parsley leaves, to serve
• Step 1
Heat 1 tbsp olive oil in a large, heavy-based saucepan over medium-high heat. Cook 800g thin beef sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
• Step 2
Add 1 large brown onion, thinly sliced, 2 carrots, peeled, thinly sliced and 2 garlic cloves, crushed. Cook, stirring, for 5 minutes or until onion has softened. Add 1 tbsp KEEN'S Traditional Curry Powder. Cook, stirring, for 30 seconds or until fragrant. Add 2 tbsp fruit chutney and 2 cups Massel chicken style liquid stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens
• Step 3
Stir in 1 cup frozen peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with Coles White Medium Grain Rice, Steamed, to serve and sprinkled with Parsley leaves, to serve.
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