Growing up, curried sausages were a regular on our menu. Along with devilled sausages and apricot chicken – three meals that taste like my childhood.
Most of our meals consisted of sausages. They were cheap and easy and we all enjoyed them. Once I started trying to lose weight in my teens, I started to avoid sausages because they were high in fat. Once that no longer bothered me, I avoided them because they were meat. Once that no longer bothered me, I avoided them because they are mostly full of crap fillers, preservatives, sugars, and god knows what else.
Ah, but hallelujah! The age of a healthier sausage has come. The demand for real food has brought about the rise of the traditional sausage. Sausages as they once were, in natural casings with minimal ingredients, have started popping up all over the place. When I found out a local butcher was offering sausages made from 100% beef, Herbamare and Vital Greens and nothing else, I jumped at the chance to recreate a healthier version of my mum’s curried sausages.
This might be the least glamorous recipe I’ll ever post. But if you’re looking for a meal the kids will love that’s:
- easy, without the need for a meal base
- that’s spicy and sweet, without any added sugar or sweeteners
- that’s saucy and gravy-like, without the need for any starches to thicken it…
…well, my curried sausages might just be what you’re looking for!
This makes a great weeknight meal, but it’s also perfect in the lunchbox in a thermos for a warm meal during the colder months.
- 1 kilogram good quality sausages
- 1 tablespoon of ghee or cooking fat of choice
- 3 carrots, cut into thin slices (rounds)
- 2 large brown onions, cut into thin slices
- 1 and a 1/2 teaspoons of curry powder (if you have kids eating this that don’t cope with too much heat, try using 1 tablespoon instead)
- 1 litre good quality chicken stock*
- Salt and pepper, to taste
Fill a large saucepan with water and bring to the boil. Add the sausages and cook for 4 minutes, then drain. Once they’ve cooled slightly, peel the skins off completely and set the sausages aside.
Melt the ghee in the saucepan and add the carrots and onions. Cook for 4-5 minutes until they’re starting to soften and have got a bit of colour. Add the curry powder and stir to coat the onions and carrots, then pour over the chicken stock and bring to the boil.
Turn the heat down to low-medium and let it simmer for 15 minutes, until the carrots are cooked through.
Using a slotted spoon, remove about two thirds of the carrots and onions and put them into a food processor or blender. If you’re using a blender, you might need to add some of the stock as well. Process/blend until completely smooth.
Add the processed carrot/onion mixture and the sausages back to the saucepan and cook over low heat for 5 minutes. Season with salt and pepper and then serve with your sides of choice. We like to have this with mash and steamed broccoli.