Coconut Curried Sausages
This coconut curried sausage recipe was given to me from a dear friend of mine. It is the ultimate retro dish that is loved by many in our district. It has a few extra cooking steps (which I think is worth it) and incorporates coconut cream & Rosella fruit chutney as the magic ingredients. It is the perfect classic batch cooking recipe with heaps of flavour.
Serve over mash, baked potato, rice or even pasta. Having these curried sausages ready to go from the freezer will be a gamer changer, I promise!
Serves 4
Effort: Moderate
Prep: 15 mins
Cook: 2 hours
Gluten free option
Ingredients
1kg beef sausages
2 onions, diced large
4 carrots, peeled & sliced
3 garlic cloves, minced
2 tbsp ginger, fresh or paste
2-3 tbsp curry paste - Burtons Curry Paste
1 can diced tomato
1 can coconut cream
500ml chicken stock
3 tbsp Rosella fruit chutney
2 tsp Worcestershire sauce
2 tsp soy sauce
1/4 - 1 tsp cayenne pepper - to taste
Freshy ground pepper
1/2 cup sultanas - optional
Instructions
Preheat the oven to 140c fan. Add the sausages to a pan and cover in cold water, place on the hob and bring to a boil. Turn the heat down and simmer for 10-15 mins. At this point turn the heat off and leave the sausages in the pan until you are ready for them - this will stop them drying out.
Meanwhile, in a large deep sided pan, heat 2 tbsp of coconut oil (or oil of choice) on a medium to low heat. Add the chopped onion and carrots and soften slowly, before adding the garlic, ginger & curry paste. Cook for a further 3-4 mins until fragrant.
Stir through the diced tomato before adding the coconut cream.
Pour in the chicken stock, stir through and turn the heat up to medium to bring the sauce to a low boil.
Drain the sausages, chop into chunks and add to the sauce pot. Turn the heat back down to a low simmer.
Add the chutney, soy sauce & worcestershire sauce, stir through. At this point add a couple of good grinds of black pepper & 1/4 tsp of cayenne pepper to add a little heat. It will still be mild so for those who prefer more heat add up to 1 tsp or more if you prefer.
Now season with salt to taste and throw in the sultanas if you are using them.
Turn the heat off, place the lid on and pop into the oven for 1.5 - 2 hours. Checking after 1 hour and adding a cup pf water if the sauce is reducing to quickly (because we all need plenty of sauce).
Serve over mash, baked potato, rice, pasta or even eat a big bowl with crusty bread!
Hints & tips
Make it gluten free - Make sure the sausages are gluten free. The other thing to note is the soy & worcestershire sauce - make sure both of these are free from gluten.
Soy sauce brands - My favourites are organic tamari or ceres organic coconut aminos
Worcestershire sauce brands - My favourites are Spring Gully, Beerenberg or Coles
Sausages - Boiling the sausages keeps them moist and they hold their shape better when cutting up. It also releases some of the fat making it a healthier option.
You can skip this step to make it a quicker cooking process if you prefer.
Coconut cream - My two favourite brands of coconut milk/ cream are Macro or Ayam
Chutney - Rosella fruit chutney is the brand my friend always uses and swears by. However, if it is a chutney you don’t have on hand, any type of fruit chutney would still add flavour.
Serving suggestion - Dive into these curried sausages with brown rice, frozen peas and a buttery garlic naan. Delicious! These sausages also work well with baked or mash potato.
Portion size - Serves 4 or 2 with leftovers. A awesome dish to double or even triple for freezer meals/ harvest/ sewing time.
Storage - Will keep in the fridge for 3 days. Suitable for freezing.
