Best Sweet Curried Sausages Recipes

SWEET CURRIED SAUSAGES

Sweet Curried Sausages image

Make and share this Sweet Curried Sausages recipe from Food.com.

Provided by katew

Categories Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

750 g thick beef sausages
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon garam masala
1/2 cup sultana
2 apples, peeled and sliced
1 (400 ml) can coconut milk

Steps:

Cook sausages till browned all over and cooked through in frypan.
Drain on paper towel and cut into thin slices.
Discard all but 1 tblsp liquid from frypan and add onion and garlic.
Cook till onion is soft.
Add spices, stir till fragrant.
Add remaining ingredients including sausages.
Cook gently till apples are tender.
Serve.

Nutrition Facts : Calories 759.6, Fat 54.5, SaturatedFat 30.7, Cholesterol 86.4, Sodium 2455.5, Carbohydrate 40.5, Fiber 4, Sugar 27.3, Protein 32.3

CHEAPSKATE SWEET CURRIED SAUSAGES

Cheapskate Sweet Curried Sausages image

This is an economical, quick-n-easy and sweet curried sausages recipe which our whole family likes...

Provided by rodnbeck

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg beef sausage
1 teaspoon salt
3 tablespoons vinegar
2 peeled halved and sliced onions
1 peeled and finely chopped green apple
3 tablespoons butter
2 teaspoons curry powder
1/2 teaspoon salt
1 pinch pepper
1/4 teaspoon mixed herbs
2 1/2 cups water
2 chicken stock cubes
40 g small packet of kid's sultanas
2 tablespoons plain flour
1/4 cup water

Steps:

Separate and put the sausages in a pot, generously cover them with cold water and then add the salt and vinegar - give it a bit of a stir.
Bang a lid on the pot, bring it to the boil then reduce the heat and gently simmer snags for 8 (thin) - 10 (thick) minutes before removing from the pot and draining.
Melt the butter in same pot and fry the onions and apple for approx ' 5 minutes.
Add curry powder, salt, pepper and herbs and stir over heat for 3 - 5 minutes.
Slowly add water and stock cubes and bring to the boil while stirring. Remove the skins from the sausages - good luck, try to get to them quickly, whilst performing steps 3 & 4 and before the skin starts to dry - slice thickly on an angle (4 pieces per snagger) and add to the sauce.
Reduce the heat, add sultanas and simmer for 10 - 15 minutes.
Blend the flour with 1/4 cup of water, add to the curry and stir until the sauce boils and thickens.
Serve with either rice or mashed potato.

Nutrition Facts : Calories 747.2, Fat 52.1, SaturatedFat 20.8, Cholesterol 138.1, Sodium 4205.9, Carbohydrate 29.3, Fiber 2.9, Sugar 18.9, Protein 39.9

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