Curried Sausages
Dinner | Australian
This is a nostalgic dish for me. Mum would make this during the winter months and it was always a hearty and comforting dinner. It's basically pork sausages in a curry sauce that's served over rice.
Now, I'v tweaked the recipe over the years so it's a little different to the once I grew up with. It still has the same main ingredients but we're using a Japanese curry sauce. You can make a curry sauce from scratch but using a curry cube is a great shortcut and I think it tastes just as good.
Ingredients
- tbsp neutral oil (vegetable, canola, peanut)
- 8 thick pork sausages
- sea salt and cracked pepper, to taste
- 1 brown onion, chopped
- 3 garlic cloves, chopped
- 1 carrot, peeled, chopped
- 2 green apples, cored, chopped large chunks
- 2 cups (500ml) water
- 92g Japanese curry stock cubes
- Steamed rice, to serve
Directions
- Heat oil in a heavy based frying pan on medium-high.
- Cook sausages for 5 minutes, turning, until browned all over.
- Add onion and garlic, cook for 3 minutes, until starting to soften.
- Add carrots and cook for a further 2 minutes, stirring.
- Stir in water and stock cubes, bring to a simmer, stirring to dissolve stock.
- Simmer for 5 minutes and check for seasoning. Add salt and pepper if needed.
- Add apples, stir to combine and continue simmering for a further 5 minutes.
- Serve curry on steamed rice.
Recipe notes
Japanese curry cubes:
A ready-made roux and spice blend in cube form. They dissolve into the cooking liquid to give a thick, glossy, mildly spiced sauce without having to build a spice blend from scratch. I use the S&B Golden Curry Sauce Mix. The medium heat level works well here, but mild or hot also work depending on your preference. Find it at Asian grocery stores or major supermarkets in the Asian aisle.
Thick pork sausages:
Thickness matters. Thin sausages will overcook and fall apart during the simmering time. Thick, butcher-style pork sausages hold their shape and stay juicy through the full cook. Beef sausages work just as well if you prefer. Whatever you use, leave them whole through the entire cook and cut them at the table or just before serving.
Green apples:
Two whole apples sounds like a lot, but they mostly break down during the final simmer and integrate into the sauce rather than sitting as distinct chunks. They contribute sweetness and a mild acidity that balances the richness of the Japanese curry. Green apples are better here than red; they’re less sweet, hold their shape a fraction longer, and their sharpness does more work against the fat in the sauce.