These curried sausages are an Australian tradition made using simple ingredients. We’ve added in a few extras to this recipe including bone broth for added family nutrition.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total cooking time: 45 minutes
6 x sausages of your choice
1 chopped onion
5 garlic gloves chopped
1 tbsp of butter
170g of quinoa
170g of rice
1 tbsp coconut oil
2 tbsp cornflour
Can of coconut milk
250ml chicken bone broth
1 tbsp mild curry powder
1 tbsp honey
1 tsp cajun chicken spice (optional)
- In a saucepan, add the quinoa and rice. Add boiling water to just above the rice and quinoa mix. Then cook on low for 15 minutes. Make sure you keep an eye on the grains, because sometimes the water can be absorbed into the grains quickly and you will need to add more water to prevent them from burning on the base of your pan.
- In a saucepan, fill 3/4 with water and add the sausages straight into the water. Boil the water with the sausages in. When at boiling point, add a lid and turn the stove down to low. Leave the sausages to boil on low for 20 minutes.
- In a wok or frying pan, melt the butter and sauté the garlic and onion together. Remove from the heat once browned.
- In a saucepan, add the coconut oil and melt on medium heat. Turn the stove down to low and remove the pan.
- Add in the cornflour and mix with a wooden spoon. The mix needs to more of a dough, rather than a paste. Put back on the low heat and cook off for a few minutes, frequently turning the dough. Remove from heat.
- Slowly add in the coconut milk, stirring the milk into the dough. Allow the dough to become more of a paste now. Keep adding the milk and stirring vigorously until the lumps are gone and the coconut milk is thicker.
- Add the chicken broth slowly, stirring on the heat. Increase the heat to medium.
- Add the curry powder and continue to stir. If you find there are lumps, either keep stirring or blend them out. Blending is often cheating. If you have the patience continue to stir and watch the mix thicken up. If the curry mix is too thin, then add a little more cornflour.
- Finally, add the honey and cajun chicken spice. Mix in.
- Then, remove the sausages from the water and slice them into 1/2 inch chunks. Add the sausages to the curry mix.
- Finally, add the onion and garlic sauté with the curry mix and stir gently.
- Serve the curry sausages mix with the quinoa and rice.