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Curried Sausages

A recipe of my own that has become a family favourite. It doesn't use commercial curry powder but instead a blend of herbs and spices that create a really tasty dish. Easy to make and gets better if left in the fridge overnight. Great for work lunches.


  • 4 cloves garlic, finely chopped

  • 2 - 3 chillies, finely chopped (to taste - more or less)

  • 5cm. knob ginger, finely chopped

  • 1 dsp. ground coriander

  • 1 dsp. ground cumin

  • 1 dsp. ground turmeric

  • 1 cinnamon stick

  • 2 star anise

  • 1 cup fresh, roughly chopped coriander leaves

  • 2 lge. carrots, halved and sliced diagonally

  • 4 stalks celery, trimmed and cut thick on the diagonal

  • 2 med. onions, sliced

  • 3 - 4 med. potatoes, cubed into bite size pieces

  • 1 lge. red capsicum, sliced

  • 1 lge. yellow capsicum, sliced

  • 12 thick sausages

  • 1 litre good chicken stock

  • 3 tbs. cornflour mixed to a cream-like paste with cold water.


  • 1.

    Pre - heat oven to 180C (375F)

  • 2.

    Spray or brush a baking pan with oil, lay sausages neatly in pan and roll to coat with oil.

  • 3.

    Cook in oven for 12-13 mins.

  • 4.

    Turn, repeat and remove to drain of all fat.

  • 5.

    Heat a large heavy-based saucepan or wok over high heat, add enough oil to coat bottom and heat until just smoking.

  • 6.

    Add vegetables and cook quickly, stirring consantly, for 3-4 mins.

  • 7.

    Add curry spices, except coriander leaf, mix well and cook for 30-40 secs.

  • 8.

    Pour in stock, de-glaze pan and reduce to a simmer.

  • 9.

    While vegetables are cooking, cut sausages into bite size pieces.

  • 10.

    More stock may be added during cooking if necessary.

  • 11.

    A little before veg. is cooked, add sausages.

  • 12.

    When veg. is soft, bring to a medium boil and whilst stirring pour 1/2 the corn flour paste in slowly.

  • 13.

    Allow to thicken and if insufficiently thick add more paste.

  • 14.

    When desired thickness is reached add coriander leaf and simmer slowly for a further 3-4 mins.

  • 15.

    Serve with mashed potato, rice or cous-cous.


This keeps beautifully, freezes well and improves if made the day before. If refrigerating, cover the surface of the curry with cling wrap to prevent a skin forming. Freeze in small containers for work lunches orlarger ones for pre-planned family meals.

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