CURRIED SAUSAGES

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CURRIED SAUSAGES

This recipe was a favourite of mine growing up and my father basically made it once a week, especially in the winter! Obviously, we used to eat it with actual sausages (no thank you) so here is a veganised version! This recipe is a veganised version of the 'Curried Sausages' recipe found here 

Servings 3

Ingredients

  • 1 BROWN ONION DICED
  • 1 TBSP MINCED GARLIC
  • 2 SMALL CARROTS SLICED
  • 1 TBSP CURRY POWDER
  • 2 TBSP FRUIT CHUTNEY ** CHECK INGREDIENTS TO ENSURE IT'S VEGAN **
  • 2 CUPS VEGAN CHICKEN STOCK
  • 1 CUP FROZEN PEAS
  • 6 VEGAN SAUSAGES I USE LINDA MCCARTNEYS VEGAN SAUSAGES

Instructions

  1. THAW THE SAUSAGES AND THEN FRY THEM UNTIL LIGHTLY BROWNED IN A SAUCEPAN FOR 4-5 MINUTES WITH SOME OLIVE OIL. SET SAUSAGES ASIDE.

  2. IN A SAUCEPAN, ADD SOME OLIVE OIL AND BRING TO MEDIUM-HIGH HEAT. ADD THE ONIONS, GARLIC AND CARROTS AND COOK UNTIL THE ONIONS ARE TRANSLUCENT. 

  3. ADD THE CURRY POWDER, MIX THROUGH AND COOK FOR 1 MINUTE.

  4. ADD THE FRUIT CHUTNEY, MIX THROUGH AND COOK FOR ANOTHER MINUTE. 

  5. ADD THE CHICKEN STOCK, REDUCE HEAT TO LOW-MEDIUM AND COVER.

  6. SLICE THE SAUSAGES IN TO 1-2CM CHUNKS AND THEN ADD TO THE SAUCEPAN. COOK FOR 15-20 MINUTES OR UNTIL SAUCE THICKENS.

  7. IF SAUCE DOESN'T THICKEN TO DESIRED TEXTURE, MAKE A CORNFLOUR SLURRY AND ADD SLOWLY UNTIL THE SAUCE REACHES DESIRED THICKNESS.

  8. ADD THE FROZEN PEAS, COOK FOR 5 MINUTES. ADD SALT AND PEPPER TO TASTE AND SERVE WITH MASHED POTATOES OR BASMATI RICE.

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