Champion curried sausies

This is a cracker of a dish, anywhere, anytime. Sustaining, delicious, easy to make, easy to wolf down.

I’ve made it for hoards of hungry friends who eat like wolverines, as well as just for myself when I feel like something a little more feisty than plain sausies.

It must be more than 20 years ago* that I got the recipe from my friends down the road at Wairere Nursery.

Lloyd and I used to cook up a storm back then; most Monday evenings we’d experiment with, what were then, exotic ingredients and herbs and I’d write up the recipes for various cooking columns.

This led to a lot of wining and dining, of course, as well as the discovery of wonderful recipes – and I have to say, the sausage curry is still a winner.

This is an upmarket version, but I can vouch for it still being delicious even if various ingredients like the oyster sauce and lemongrass are left out. If you don’t have capsicums, try courgette. It’s a very forgiving recipe, and makes heaps.

In fact, I think we’ll have it tonight. How easy is that.

Curried sausages
12 sausages
oil
4 – 6 rashers bacon, sliced
Two large onions, chopped
4 cloves garlic, peeled and chopped
3 or more tsps curry powder
1 tsp soy sauce
1 Tbsp oyster sauce
1 ½ cups water
2 capsicums
Salt
Pepper
1 chilli, seed removed and sliced fine
2 pieces fresh lemon grass
4 medium-sized potatoes, peeled and chopped
Parsley, chopped

• Brown sausages in a large pan, with a little oil.  Add bacon and fry a few minutes.

• Remove meat and add a little more oil to fry the onion and garlic. Cook until soft then add to sausages in a bowl.

• Cut the capsicum in half, remove seeds and veins, and slice small. Add with the chilli and curry powder to the frying pan, cook gently. Add a little more oil if needed. Stir constantly.

• After a few minutes, add sausages and onion to the pan and mix together well to coat.

• Pour in the water, soy and oyster sauce. Simply trim the ends off the lemongrass and add whole. (Remove before serving.)

• Bring to the boil, cover and cook for about half an hour. Then add the potato.

• While still in the pan, cut the sausages into small chunks using scissors.

Cover and cook gently for another half hour, to allow the flavours to mingle. Add parsley or other fresh herbs in the final 10 minutes if desired.

Serve with rice, and a bit of salad if you wish.   Otherwise you can bolt it down with fresh bread.  Enjoy!

 

 

*This article was first published on N8N in October 2014, so shall we just say that the years have galloped by!