Tomato Curried Sausages
I normally hate curried sausages, but I made a fantastic one tonight. Here is the recipe:
I normally hate curried sausages, but I made a fantastic one tonight. Here is the recipe:
- Carbohydrate 44.5555000097384 g
- Cholesterol 68 mg
- Fat 46.8721000007304 g
- Fiber 8.20200006008148 g
- Protein 37.1286000159873 g
- Saturated Fat 15.497570000284 g
- Serving Size 1 1 Serving (1571g)
- Sodium 4834.72000160684 mg
- Sugar 36.353499949657 g
- Trans Fat 5.3186500000568 g
- Calories 726 calories
Step-by-step
- Heat a small amount to Oil in a frypan and add sliced Sausages and Bacon. Cook until lightly browned.
- Add sliced Onion and cook until soft.
- Add can of Indian Style Tomatoes, Curry Powder and Beef Stock and bring to a simmer.
- Allow to simmer until reduced and slightly thickened.
- Serve with rice
Canned tomatoes shoulder the structural weight of this dish, providing both the acidic base and the pectin needed to bind the sauce as moisture evaporates. Without sufficient reduction time, the sauce remains watery and fails to coat the back of a spoon. Browning the diced bacon and sliced beef sausages in a heavy-bottomed frypan first creates the essential fond on the pan floor, which subsequently dissolves into the stock for deeper savory depth.
Controlling Reduction and Viscosity
Simmering the mixture steadily over medium heat allows the starches and tomato solids to concentrate without scorching the bottom of the pan. Stir frequently during the final five minutes of the twenty-minute total window to prevent hot spots. Maintain a gentle bubble rather than a aggressive boil so the meat retains its tenderness instead of toughening.
- Watch for the sauce to cling to a wooden spoon, leaving a clear trail when scraped across the bottom.
- Adjust the curry powder quantity proportionally if substituting milder spice blends to maintain adequate punch.
- Keep heat moderate during the initial browning phase to render the bacon fat without burning the edges.
