September 24, 2014
12 good quality thin sausages ( I'm using Italian snags)
cooking spray or olive oil
2 carrots, one diced, one cut into coins
10 chat potatoes chopped in half leave skin on (or 5 small potatoes chopped into chunks)
3 onions, peeled and chopped
2 celery sticks, diced
4 tbs Rogan Josh curry paste (or any curry paste you like)
1 cup beef stock
150g green beans
1 cup frozen peas
Kernels from 1 fresh cob of corn
**you can use any veggies you like, even frozen chunky mixed veg (defrosted) **
2Spray SC insert with oil and sear snags and set aside (my SC has a searing function) use a pan if needed.
4Add all the vegetables (reserving the peas and beans) and fry for 3 mins. Then add the curry paste and mix into the vegies and fry for 2 mins or until fragrant.
6Add the snags back to SC then add the stock and mix it in. Cook on low for 4-5 hours
8Remove snags 1 hour before serving and cut each snag into 4 (you can leave whole if you like) Then add them back into your SC along with the Peas and Beans.
9Serve with some crusty bread or Naan
10I served mine topped with greek yoghurt and parsley
12Thicken with corn flour if you want too.
14*NOTE you could leave out the potato and serve on mash or rice but i like the potato in this as it takes on the curry flavor and helps to thicken sauce
Submitted by Brett "Tyga" Danvers
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