Sausage Curry with Apple Sauce

Curried sausages are quite popular comfort food in Australia. This is my version of the curried sausages with coconut milk and the home made fruit chutneys. It is flavorful with a taste of sweetness, spicy and tangy.

INGREDIENTS:

8 links sausages (beef, chicken, lamb or pork sausages)

1 tablespoon oil

2 onions

2 garlic cloves

1 tablespoon grated fresh ginger

2 carrots, quartered, then cut into 1/2 in chunks

2 potatoes, diced

1 tablespoon curry powder

2 tablespoons tomato paste

2 tablespoons fruit chutney

1⁄2 cup applesauce

1 cup chicken stock

1 (400 ml) can coconut milk

1 cup frozen peas (optional)

salt and pepper

fresh coriander (to garnish)

METHOD:

Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.

Drain, cool, 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, and then return the sausage chunks to the saucepan.

Bring to 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 like to make thick gravy the mix two tablespoon corn flour (corn starch) with 2 tablespoons water and stir this through to thicken.

1 cup of cooked/frozen peas can be added in the last 15 minutes as well.

Season with salt and pepper and serve garnished with chopped fresh coriander.

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