“The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest.”
~ Thomas More
My Nana grew up in the Depression, and then started married life at the beginning of World War Two. There was always plenty of love – good friends and family – but money was scarce, and Nana was an expert at frugality and making do. Most of the recipes she has passed on to me are simple, economical meals that can be easily made, and easily stretched to feed more people than you might have originally planned.
Curried Sausages was one of Nana’s most asked-for dinners. It’s tasty, versatile and perfect for busy people or people watching their budget. The gravy is hearty and fragrant, and the flavours are simple but satisfying.
I really miss my beautiful Nana, who passed away last year, but every time I cook one of her recipes I feel her with me. I know she’d be pleased to think that you might find her recipes useful too.
What curry powder you use is entirely up to you, but Nana faithfully used a 50:50 combination of Keen’s Curry and Clive of India.
1 x kilogram (2.2 pounds) of fat beef sausages (or sausages of your choice); 2 x onions; 1 x apple; 2 tablespoons of butter, ghee, coconut oil or similar; 1 to 2 tablespoons of dry curry powder – 1 tablespoon if you prefer mild curry, and more if you prefer your curry hot and spicy; 2 tablespoons of brown vinegar (white or apple cider will work fine too); 1 x bayleaf; 2 tablespoons of cornflour; 4 cups of beef or chicken stock.
In a large pan or frypan place one tablespoon of butter and gently cook your sausages over low to medium heat, turning them occasionally so that they brown all over. Remove from pan and set aside. Slice them into segments – as fat or as thin as you prefer.
Hint: I often cook up extra sausages when I am making breakfast or dinner, and set some aside to make this curry. They can even be cooked and sliced, and then frozen, ready to pop into a curry for a quick meal when you’re tired!
Don’t bother to wipe the sausage grease out of your frypan unless you’ve got lots of burned bits. Burned bits make things taste bitter.
Cut onions in half and slice thinly. Dice apple into small pieces. Place in the frypan with the curry powder and the remaining butter. Keep the stock beside you.
Cook over low heat, stirring often until apples and onions are softened and golden. Add a dash of stock (use up to a cup) every now and again to keep the onions and apples moist.
Then add the remainder of the stock, the bay leaf and the vinegar. Slowly bring to the boil. Add in the sliced sausages, reduce heat and simmer for ten minutes.
Mix the cornflour in a cup with a little cold water (about 2 tablespoons) so that a smooth slurry is formed. Tip the slurry into your curry, increase heat, stirring well and allow to thicken. Season to taste with salt and pepper if required.
As a main meal, serve the curried sausages on a bed of rice or mashed potatoes. Serve steamed vegetables or a crisp garden salad as a side.
- Add in a cupful or two of frozen peas or other fresh, frozen or tinned vegetables to help stretch the meat a little further and turn your dinner into a one pot meal. Potato, pumpkin, carrot, corn and zucchini are all good additions.
- Add a handful of sultanas or sliced dried dates for a sweeter curry.
- Add a teaspoon of chilli for more bite.
- Substitute leftover cold roast meat for the sausages.
- Can be made vegan or vegetarian by using a non-meat alternative.
Serve leftovers on toast as an easy breakfast or a quick dinner.