Curried Sausages
One of my favourites that nobody else likes, if you are not me then you are making this at your own risk
One of my favourites that nobody else likes, if you are not me then you are making this at your own risk
- Carbohydrate 13.8077218758362 g
- Cholesterol 156.141781257328 mg
- Fat 56.365997814838 g
- Fiber 0.592000016226636 g
- Protein 35.508393439283 g
- Saturated Fat 20.2260855014359 g
- Serving Size 1 1 Serving (409g)
- Sodium 1439.91600002995 mg
- Sugar 13.2157218596095 g
- Trans Fat 4.87914631265331 g
- Calories 712 calories
Step-by-step
- Place sausages into a pot of boiling water and simmer for five minutes
- Remove skin and slice into 5cm pieces, set aside
- Melt butter over medium heat and add onion
- Cook until onion is soft
- Then add curry and flour and stir
- Add milk, salt and pepper
- Add sausages and egg to mixture
- Cook mixture stirring constantly until it thickens to desired consistency
Rich golden sauce clings tightly to savory rounds of pork casing while chunks of hardboiled protein absorb warm spice aromas. This regional preparation relies on straightforward pan methods and pantry staples. Mastery of the starch hydration phase separates a smooth sauce from a lumpy paste.
Building the Sauce Base
Cooking the flour and curry powder in melted butter before adding liquid creates a roux. This step eliminates the raw taste of cereal starches. Whisk the milk into the pan gradually to prevent lumps from forming. Maintain a medium heat setting to avoid scorching the dairy solids. Simmer the mixture until it coats the back of a spoon cleanly.Sausage Preparation and Simmering
Boiling the sausages for five minutes prior to slicing firms the meat proteins. This partial cooking prevents the skins from tearing during cutting. Removing the casing allows the spiced sauce to penetrate the interior meat directly. Stir the pot constantly during the final reduction stage to protect the bottom from burning. A heavy-bottomed skillet distributes heat more evenly than a thin aluminum pan.
