Site search     - |
Kavey's "That's Not Proper Indian Is It?" Sausage Curry
publication date: Jun 19, 2010
A great invention from food blogger Kavita Favelle of Kavey Eats for our
new Bloggers for
Students section
Kavey writes: This is an easy-peasy, inauthentic but tasty recipe I created during my student days when some thieving bastard stole my mince from the communal fridge. In a flash of inspiration, I decided instead to use the sausages I'd bought for later in the week and thus was born my sausage curry! The first version below uses the individual spices I would have used for keema curry and which I normally use for my sausage version. But I have also made it using ready-made curry powder when on holiday, and it's still pretty good, so I'm sharing both versions of the recipe – you choose. Kavey's "That's Not Proper Indian Is It?" Sausage Curry (Individual Spices) Ingredients 2 tablespoons cooking oil 1 lb/ 500 grams British sausages, each one cut into 3-4 pieces (you can substitute any sausages you fancy but simple pork bangers work well) 2 small to medium onions, diced 1/2 inch ginger, peeled and grated or finely chopped (optional) 2-3 cloves garlic, peeled and finely chopped (optional) 200-250 gram tin of chopped tomatoes 1 teaspoon cumin seeds 1 teaspoon turmeric powder 2 teaspoons coriander powder 0.5 teaspoons chilli powder (or to taste) 0.5 - 1 teaspoon garam masala powder Salt Method Heat the cooking oil, add cumin seeds, wait until seeds splutter. Add onion, garlic and ginger and fry until golden to medium brown, stirring regularly so nothing sticks. Add turmeric, coriander and chilli powders and stir for 10 seconds to release flavours. Add tinned tomatoes. Fry until oil separates (when dragging wooden spoon through the tomato and onion mix, a gap is left on the bottom of the pan and the oil seeps out of the mix into the gap). Add the sausage pieces and fry until browned/ sealed. Cover and cook on medium for about 15-20 minutes. Check once during cooking, add a little splash of water, if looking dry. Just before serving, stir in the garam masala powder and salt to taste. Curry Powder version Ingredients 2 tablespoons cooking oil 1 lb/ 500 grams British sausages, each one cut into 3-4 pieces (you can substitute any sausages you fancy but simple pork bangers work well) 2 small to medium onions, diced 1/2 inch ginger, peeled and grated or finely chopped (optional) 2-3 cloves garlic, peeled and finely chopped (optional) 200-250 gram tin of chopped tomatoes 2-3 teaspoons curry powder (depending on brand/ strength) Salt Method Heat the cooking oil. Add onion, garlic and ginger and fry until golden to medium brown, stirring regularly so nothing sticks. Add the curry powder and stir for 30 seconds to release flavours. Add tinned tomatoes. Fry until oil separates (when dragging wooden spoon through the tomato and onion mix, a gap is left on the bottom of the pan and the oil seeps out of the mix into the gap). Add the sausage pieces and fry until browned/ sealed. Cover and cook on medium for about 15-20 minutes. Check once during cooking, add a little splash of water, if looking dry. Season to taste. Note – this isn't the most attractive of dishes on a visual level – as the pieces of sausages cook, the meat bulges out of the skin at the cut ends – quite frankly it looks a little obscene. But for good, filling, easy, cheap and bloody tasty food, you can't beat it! (And you could always remove the skins if you had time FB) You can find more of Kavey's recipes on her blog Kavey Eats |
