Post by Sylvia on Mar 18, 2009 9:57:36 GMT -6
Curried sausages may sound unusual, but this Anglo-Indian recipe makes a great supper dish and, surprisingly is very tasty cold too.
Curried Pork Sausages with Potatoes and Beans
Serves 4
7 oz/200g French beans
4 potatoes, cut into bite-sized chunks
1 lb/450g thick pork sausages*, cut into chunks
1 onion, chopped
1 large garlic clove, crushed
1 tsp grated root ginger
2 tsp ground cumin
1/4 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp garam masala
3/4 pint/450ml/2 cups passata (sieved tomatoes)
4 Tbsp boiling water
1 Tbsp mango chutney
1/2 tsp salt
1 Tbsp fresh coriander (cilantro), roughly chopped (optional)
To serve: Chapattis
Top and tail the beans and cut them into short lengths. Put them in slow cooker and add the potatoes.
Heat a non-stick frying pan, add the sausage chunks and fry on all sides to brown. Transfer to the slow cooker with a draining spoon.
Spoon off all but 1 Tbsp of the fat in the frying pan (you may not have any excess with very good quality sausages). Add the onion to the pan and fry, stirring, for 2 minutes.
Stir all the remaining ingredients into the pan and bring to the boil. Transfer to the slow cooker. Cover and cook on High for 4 - 5 hours or Low for 8 - 10 hours until the vegetables are really tender and everything is bathed in a thick sauce.
Serve with Chapattis/rice/parathas etc. sprinkled with coriander (cilantro)
* The best results are obtained from coarse-textured sausages with little or no added rusk.
Sylvia446
Curried Pork Sausages with Potatoes and Beans
Serves 4
7 oz/200g French beans
4 potatoes, cut into bite-sized chunks
1 lb/450g thick pork sausages*, cut into chunks
1 onion, chopped
1 large garlic clove, crushed
1 tsp grated root ginger
2 tsp ground cumin
1/4 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp garam masala
3/4 pint/450ml/2 cups passata (sieved tomatoes)
4 Tbsp boiling water
1 Tbsp mango chutney
1/2 tsp salt
1 Tbsp fresh coriander (cilantro), roughly chopped (optional)
To serve: Chapattis
Top and tail the beans and cut them into short lengths. Put them in slow cooker and add the potatoes.
Heat a non-stick frying pan, add the sausage chunks and fry on all sides to brown. Transfer to the slow cooker with a draining spoon.
Spoon off all but 1 Tbsp of the fat in the frying pan (you may not have any excess with very good quality sausages). Add the onion to the pan and fry, stirring, for 2 minutes.
Stir all the remaining ingredients into the pan and bring to the boil. Transfer to the slow cooker. Cover and cook on High for 4 - 5 hours or Low for 8 - 10 hours until the vegetables are really tender and everything is bathed in a thick sauce.
Serve with Chapattis/rice/parathas etc. sprinkled with coriander (cilantro)
* The best results are obtained from coarse-textured sausages with little or no added rusk.
Sylvia446