Old Fashioned 'Curried Sausages'


Heat oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 4-5 minutes stirring occasionally until browned evenly. Remove from the pan and slice 1cm thick on an angle. Add onion and curry paste to the pan for 2 minutes stirring continually until softened.

(simplest way to cut hot sausages is to use a good pair of scizzors; snip, snip!)

Return sausages to the pan, then add beef stock and bring to the boil. Reduce heat and simmer for 10 minutes before adding carrots, celery, peas and apple and continue to simmer for 5 minutes.

(An interesting bit of local Tassie folk lore: “Curried Sausages” might be referred to as “Bridgewater Scallops” as they are a cheap version of a Tassie delicacy which the less fortunate among us (like me!) can’t generally afford; Curried Scallops, and Curried Scallop pies are a must if you visit Tasmania.)

Mix the cornflour and 2 tablespoons and cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check the seasoning and add salt and pepper to taste. Stir through parsley, serve with rice.

Adapted from Autumn Family Favourites

Serves 4


8 thick beef sausages

2 tbsp olive oil

1 large brown onion, sliced

1 x 50g packet Island Curries Madras, Khorma or Vindaloo style curry paste

1 ½ cups beef stock

1 carrot, peeled and sliced thinly on an angle

1 cup celery, sliced

1 cup frozen peas

1 apple, peeled and sliced

1 tbsp cornflour

Salt and pepper

¼ cup chopped flat leaf parsley

4 cups white rice, cooked