Curried Sausages – My Way!
May 29, 2019
Filling, tasty and just YUM!
- Prep: 20 mins
- Cook: 8 hrs
-
20 mins
8 hrs
8 hrs 20 mins
- Yields: 4-6 serves
Ingredients
1-2kg thick beef sausages, chopped into bite sized chunks
2 brown onions, peeled, sliced or diced (your preference)
4 or 5 potatoes, peeled and chopped into bite sized pieces
2 large carrots, peeled and sliced
2x 70g packets Dutch Curry & Rice Soup mix
2 tsp Curry Powder (we use Keens in the Orange tin, and we like spicy)
Directions
1I brown off sausages and onions (but I have a Sear Slow Cooker, so it's an easy all in one job) - you definitely don't HAVE to - it's purely a personal preference
2Add in potatoes & carrots
3In a jug, mix the water, the dry soup packet mixes and the curry powder - pour into slow cooker; mix through
4Switch on to LOW, and cook for 6-8 hours - I give it a stir every now and again; you may need to add a little more water, depending on how "thirsty" the potatoes are
5Half an hour before serving, stir in peas and cream - leave to heat through on same setting, for the last 30 minutes
Notes
1I prefer a good thick beef sausage from my butcher, but you can substitute with any other if you wish
2Goes great with chicken sausages for a yummy change!
3I often throw in extra potato, because Hubby and Sons love potato!
4The 2 tsp of curry powder adds a really nice kick, but doesn't make it overly hot - depends how sensitive you or the family are, but my elderly neighbour LOVES it, as she doesn't like spicy at all.
5Serves depend on how many sausages and potatoes you add
Submitted by Tammy Noble
1 Review
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Jane Walkinshaw
May 29, 2019
going to make this at the weekend for hubby and our 2 foster boys I’m sure they will love it. May serve with garlic bread toasted (or not) but it sounds great will report back.