Curried sausages

By: Brent Owens
From: Dig In!
Serves: 4
Photographer: Mark Roper

Mum always made this dish when I was young, but it was simply sausages with potato, curry powder, peas and corn. I have dug deeper into the Indian roots of curry and incorporated a couple of other flavours like ghee, garlic, garam masala and cumin. Serve with steamed rice, creamy mash or flatbreads.

Ingredients

Quantity	Ingredient
2 teaspoons	ghee
600g	beef sausages
2	brown onions, each cut into 8 wedges
2	large garlic cloves, crushed
3cm	piece ginger, peeled and finely chopped
1/4 teaspoon	chilli powder
1/2 teaspoon	curry powder
1 teaspoon	garam masala
1/2 teaspoon	ground cumin
4	new potatoes, washed and quartered
1 teaspoon	tomato paste
400g	tinned diced tomatoes
250ml	vegetable stock
2 tablespoons	natural yoghurt
	coriander leaves, to serve

Method

Put 1 teaspoon of the ghee in a large flameproof casserole dish over medium-high heat. When hot, add the sausages and sear until golden on all sides, about 5 minutes. Transfer to paper towel to absorb any excess oil.
Reduce the heat to medium–low and add the remaining ghee to the dish. When melted, add the onion and cook for 2 minutes. Add the garlic and ginger and cook for a further minute. Add the chilli powder, curry powder, garam masala and ground cumin and cook for a further 2 minutes, stirring constantly.
Add the potatoes to the pan and saute until well coated in the spice mixture. Add the tomato paste and cook for a further minute. Add the tomatoes and mix well then add the stock.
Slice the sausages into thirds then return them to the pan. Cook, uncovered, for 15–20 minutes, until the sausages and potatoes are cooked through and the sauce has reduced and thickened.
Season to taste then swirl through the yoghurt, top with the coriander and serve.

Tags:: dig in; brent; owens; masterchef; tv; celebrity

Curried sausages

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