lekhafoods
autorImage12
03 January 2013,02:00 by
Ponmathi Srilekha.S

Posted in

Rate this Article:

 Print Hits: 2,010

CURRIED SAUSAGES

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cook the sausages with water in a pan and bring to the boil. Reduce heat and simmer for 5 minutes.
  • Drain and return to frying pan over a medium heat. Cook for 10 - 12 minutes or until sausages are brown and cooked, turning several times,.
  • Drain sausages on absorbent kitchen paper and cut each into 3 - 4 pieces. Set it aside.
  • Reheat the pan with butter, add onion, celery, apple and garlic and cook, stirring, for 5 minutes or until tender. Add curry powder and cook for further 2 more minutes.
  • Combine flour and tomato puree and stir into pan. Gradually add stock and bring to the boil, stirring.
  • Add sausages to sauce and simmer until heated through. Season to taste and serve with fluffy boiled rice.

INGREDIENTS

  • 500 ml chicken stock    
  • 9 pork or beef sausages
  • 2 tablespoon butter
  • 7 onion, chopped
  • 1 stalk celery, finely chopped
  • 1 cooking apple, peeled, cored and diced
  • 1 clove garlic, crushed
  • 1 tablespoon curry powder
  • 2 tablespoon plain flour
  • 2 teaspoon tomato puree
  • Salt and freshly ground black pepper

1 comment for “Curried Sausages”

  • seoexpert
    Posted 10 June 2021 at 12:50:02

    Thanks a lot for one’s intriguing write-up. It’s actually exceptional. Searching ahead for this sort of revisions. Catalytic Products

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)

 Name* 
 E-mail* 

©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA