Curried Sausages
It is time for this retro dinner to make a comeback. The smell of this dish filling up the kitchen on a cold winter’s night will satisfy any household! This is my beautiful Nan’s recipe, with a few little adjustments of my own. The main change I made was using good quality sausages. Eumundi Meats are some of my favourites, they are made using quality local produce, without the added nasties that can be found in some regular sausages. Believe me, you can really taste the difference! The sneaky switch of stock for bone broth supports digestion and joint health as well as many other health benefits. I have also added extra veggies to make it a little more wholesome and the addition of cauliflower really works with the curry flavours. This dish has got a little sass from the curry, some sweetness from the apple and raisins and a whole lot of nutrients stuffed in there. Add some mash or rice for a hearty mid-week meal that the whole family will enjoy.
SERVES: 4-6
PREP: 15-20 MINS
COOK TIME: 20 MINS
INGREDIENTS LIST:
2 Tbsp. Absolute Organic olive oil
6 Eumundi Meats beef sausages, cooked well and cut into chunks
1 large organic brown onion, sliced
2 organic garlic cloves, crushed
1-1 ½ Tbsp. Simply Organic curry powder (depending on how strong curry you want)
3 Tbsp. Bob’s Red Mill 1-to-1 gluten-free flour, or any flour will work if there are no dietary requirements
1 large organic carrot, sliced diagonally
1 cup organic cauliflower, small florets (about ½ small cauliflower)
1 cup Elgin organic peas
1 organic green apple, peeled and diced
1 cup Cherry Tree organic beef bone broth (add a little extra if mixture is looking dry)
½ cup OWN organic raisins
Salt and pepper to taste
½ cup organic parsley, roughly chopped
Gluten-Free
Dairy-Free
Nut free
DIRECTIONS:
Heat oil in a large pan over medium heat and sauté onion until soft, add garlic and continue to cook for another minute.
Add curry powder and cook until fragrant. Then add the flour and cook for a minute.
To the pan add carrots, cauliflower, peas, apple, salt and pepper then sauté for another 3 minutes. Continue stirring and gradually add in bone broth.
Bring to the boil, then add raisins and sausages. Reduce to a simmer for 5-10 minutes or until sauce thickens, vegetables are cooked and sausages are warmed through if using cold.
Remove from heat, then sprinkle parsley on top. Serve with mashed potato, rice or even over a slab of sourdough bread.
