How do you thicken curried sausages?
The easiest way to thicken curried sausages is to make a cornstarch slurry. Simply mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of warm water in a small bowl. Stir in a tablespoon of the slurry into your pan, let it simmer for a few minutes and see how it thickens. If it needs more, repeat the process.
Can I put sour cream in curried sausages?
Sour cream can be added at the end to add a tangy flavour and creaminess to your sauce. Ensure you're stirring constantly while the heat is low to prevent it from curdling. Other substitutes for sour cream include Greek yoghurt or coconut cream.
What can I use instead of curry powder in curried sausages?
Mix equal amounts of cumin and allspice if you've run out of curry powder at the eighth hour.
The best saucepan for this recipe
This curried sausages recipe calls for a large saucepan. A saucepan with approximately 3.8 to 5.7 litres capacity should be sufficient for this recipe. This size allows you to comfortably accommodate the sausages, vegetables, and curry sauce without overcrowding the pan.
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How to make curried sausages
Ingredients
1 tbsp oil
2 onions, sliced
1 green capsicum, seeds removed, sliced
8 thick beef sausages, blanched, sliced
2 potatoes, finely chopped
1½ tbsp curry powder
400g can diced tomatoes
1 cup beef stock
½ tsp brown sugar
400g can chickpeas, rinsed, drained
½ cup sultanas
Coriander, steamed rice, natural yoghurt, to serve
Method
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In a large saucepan, heat oil on medium. Saute onion and capsicum 3-4 minutes until tender.
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Add sausages, cook 2-3 minutes, turning, until browned. Stir in potatoes and curry powder. Cook, stirring, 1-2 minutes until fragrant.
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Mix in tomatoes, stock and sugar. Bring to boil. Stir in chickpeas.
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Reduce heat to medium and simmer, uncovered, 15-20 minutes until potato is tender. Stir sultanas through. Simmer 1 minute.
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Serve sprinkled with coriander leaves. Accompany with rice and yoghurt.
You might also enjoy cooking tray-baked spicy sausages, potato and tomato
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