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
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.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!