Sweet curried sausages

An old-fashioned favourite.

Serves 6

Prep

10M

Cook

30M

Total

40M

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This classic curried sausage casserole has added apple and sultanas for a hint of sweetness to the dish.

We also have a slow-cooker version for those that prefer to set and forget.

Ingredients

1 tablespoon oil

2 onions, sliced

8 thick beef sausages, blanched (see tip)

2 potatoes, skin on, diced

2 teaspoon curry powder

1 400 gram can tomatoes

1 275 millilitre can coconut milk

1 cup beef stock

1/2 teaspoon brown sugar

1 400 gram can chickpeas, drained, rinsed

1/3 cup sultanas

1 small green apple, cored, chopped

1/2 cup parsley leaves

Method

1.Heat oil in large saucepan on medium. Saute onion 3-4 minutes, until tender.

2.Add sausages and cook 2 minutes turning, until browned. Stir in potato and curry powder. Cook, stirring, 1-2 minutes, until fragrant.

3.Stir in tomatoes, coconut milk, stock and sugar. Bring to boil. Stir in chickpeas and sultanas.

4.Reduce heat to medium and simmer, uncovered, 15-20 minutes, until potato is tender. Stir apple through and serve sprinkled with parsley.

To blanch sausages, bring to the boil in a saucepan of water. Remove from heat and drain.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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