Radical Curried Sausages with Garlic & Scallion Mash

Feel like curry in a hurry? Try this recipe.

A Totally Radical 80s, flash back sausage recipe, Curried Sausages. One of chefs' favourite meals. With totally awesome ingredients like sausages in a curry gravy and creamy, fluffy garlic and scallions (spring onions, green onions, shallots) mashed potatoes.

Impress with this wholesome and filling recipe.

Try this on date night or even just for the family dinner. Sometimes I have boiled rice instead of mash. You can even eat it without any sides for a quicker meal. Leftovers can be kept in the fridge and eaten then next day or 2. You can also freeze it.

Recipe

Makes 2 Serves

Preparation & Cooking Time: Roughly 40 Minutes

INGREDIENTS

5 Sausages

2 Garlic Cloves, Finely Chopped

100 grams-1 brown Onion, Sliced

80 grams-1 Carrot, Peeled, Sliced Diagonally

1 Tablespoon Yellow Curry Powder

3 Tablespoon Flour

1 Teaspoon Sugar

Salt to taste

1/4 Teaspoon ground white Pepper

70 grams-1/2 Cup Frozen Peas

70 grams-1/2 Cup Frozen Beans

4 Cups- 1 Litre Water or Chefs Master Stock, RECIPE HERE:

1 Teaspoon Oil for Cooking

Garlic and Scallion Mash Potato

500 Grams Potatoes, Peeled and Diced

30 Grams-3 Thin Spring Onions (Shallots, Green Onion, Scallion), Thinly Sliced

2 Cloves Garlic, Finely Diced

2 Tablespoons Margarine or Butter

300 millilitres Cream

DIRECTIONS

Finely dice the all garlic. Slice the onion. Slice the carrot diagonally. Measure the beans, peas and stock. Set aside.

Get the sausages ready. This is the curry powder I use. Have all the ingredients ready for cooking.

Peel and dice the potatoes. In a pot add the potatoes and water. Bring to the boil then simmer for 30 minutes. In the mean time cook the curried sausages so everything is ready at the same time.

In a large fry pan add oil and heat on medium high heat. Add the sausages. Turn the sausages every few minutes.

Cook the garlic and onion until fragrant. Turn the pan down to medium-low heat. Add the curry powder and mix through.

Add the flour and mix through. Gradually add the water while stirring.

Add the sausages and stir in. Add more water if needed. Adjust the heat to low and simmer until thick, roughly 20 minutes.

Add the carrot, peas and corn. Roughly slice the sausages and spring onion (shallots, green onion, scallions). Set aside.

The Potatoes should be ready. Drain the water, add the butter and cream. Mash the potatoes. Add the rest of the garlic and spring onion (shallots, scallions, green onion) then mix it through mashing the potato as smooth as you can get.

The curried sausages should be ready the sauce should be thick and sticky but not reduced too much (roughly 30 minutes all up). Serve on a plate with the mashed potato. You can eat it on its own or with some rice. Enjoy!

Cook until the sausages are brown roughly 10 minutes. They don’t have to be fully cooked. Drain the sausages and let them cool enough to handle. In the pan add half the garlic and all the onion.