Best Curried Sausage And Kale Recipes

CURRIED SAUSAGES

Steps:

• Heat oil in a large skillet over medium high heat.
• Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
• In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
• Add curry powder and stir for 30 seconds.
• Add flour and mix for 30 seconds.
• Gradually pour in chicken stock, mixing constantly.
• Add carrots, sugar, salt and pepper, stir well.
• Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
• Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

ALMOST TUSCAN SAUSAGE AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
• Mix sausage, basil, and paprika together in a bowl.
• Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

CURRIED SAUSAGE AND KALE

Steps:

• Place onion, celery and carrot into a food processor and fine chop.
• Chop kale into 1" pieces and set aside in a bowl.
• Saute the mixture with the olive oil in a large sauce pot (at least 4qt.) until onions are soft at med-high temperature (about 5 minutes).
• Add sausage to mixture, and cook until done (break up the sausage and mix into the mirepoix so that it has a fine texture).
• Add kale to the mixture. Saute kale until it turns bright green (about 1-2 minutes).
• Turn heat to high. Add stock, curry powder and vinegar and bring to a boil.
• Add Israeli couscous and return to a boil.
• Turn heat down to low and simmer until couscous is done (about 20 minutes).
• Set aside for approximately 5 minutes and serve.

ACORN SQUASH WITH KALE AND SAUSAGE

Steps:

• Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

CURRIED SAUSAGES

Steps:

• Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
• Drain, cool, remove skins and cut each into 4 or 5 pieces.
• Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
• Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
• Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can't be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
• 1 cup of peas can be added in the last 15 minutes as well.
• Season with salt and pepper and serve garnished with copped fresh coriander.