Recipe

Women's Weekly's old-fashioned curried sausages recipe

This curried sausages recipe from The Women's Weekly not only makes a delicious and convenient midweek dinner, complete with a hearty dose of nostalgia.

  • 8 hrs 20 mins cooking
  • Serves 6
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Ingredients

  • 12 thick (1.8kg) beef sausages
  • 1 tablespoon vegetable oil
  • 2 medium (300g) brown onions, sliced thinly
  • 2 tablespoons mild curry powder
  • 400 gram (12½ ounces) canned diced tomatoes
  • 1 cup (250ml) beef stock
  • 1 cup (250ml) water
  • 4 medium (800g) potatoes, unpeeled and cut into thick wedges
  • 1 cup (120g) froze peas, thawed
  • 1/2 cup (80g) sultanas

Method

  • 1
    Place sausages in a large saucepan, add enough cold water to cover sausages; bring to the boil. Boil, uncovered, about 2 minutes; drain.
  • 2
    Heat oil in same pan; cook onion, stirring, until softened. Add curry powder; cook, stirring, until fragrant. Remove from heat; stir in tomatoes, stock and the water.
  • 3
    Place potatoes in a 4.5-litre (18-cup) slow cooker; top with sausages and onion mixture. Cook, covered, on low, about 8 hours.
  • 4
    Stir in peas and sultanas. Season to taste.

Notes

Not suitable to freeze.
Suggested to be served with crusty bread.

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