Curried Artisanal Sausages with Carrots, served with Polenta…

Curried Artisanal Sausages with Carrots

Curried Artisanal Sausages with Carrots

A delicious simple weekday supper dish…

What you’ll need
Boiling Water
1 kg good sausage, beef or pork, preferably made by a sausage specialist
Rio Largo Extra Virgin Olive Oil
2 large or three medium onions, thinly sliced or cut in wedges
3 cloves garlic – finely chopped and rubbed to a paste with the point of a knife using coarse salt
1 Tbs medium curry powder, add dried chili flakes if you want it hotter
2 tsp turmeric
250ml half strength beef stock
1 400g can chopped tomatoes
6 large carrots, cut into wine cork sized chunks
Water if necessary, for the sauce
Sea Salt and freshly milled black pepper
If using Pork add about 12 soft dried apricots 30 minutes before the cooking is over. If using beef, throw in a small handful of golden sultanas.

Polenta della Nonna to serve.

What you’ll do

Set the oven on 160C and set the rack in the middle.

Half fill an enameled iron casserole with boiling water. Add the sausages, bring to the boil again and simmer for 2 minutes and drain off the water and any scum which may have risen to the top. Alternately, you can brown them in the casserole, in a slick of Olive Oil, over low heat, though do not cook them. Set the sausages aside, wipe out the casserole with kitchen paper and in it, over medium heat, add a slick of the olive oil. In the casserole place the onions and gently season the onions with salt and fry the onions until golden brown, dropping the heat as necessary. Allow time for this, recipes never tell you how long this takes – a good 15 to 20 minutes. When ready add the garlic, stir fry for a short while. Then add the spices and cook for a short while for them to bloom and become aromatic. I like adding Turmeric, as it darkens the sauce. Now add the stock and the can of tomatoes, the sausages, and the carrots. Season well, cover and bake in the oven for an hour. Remove, check for doneness, if not done, put it back on the oven with the lid off for a while. Taste and reason if necessary.

Serve with slices of Polenta Della Nonna.

Polenta della Nonna

Read more about A-maize-ingCLICK HERE

Read more about Rio LargoCLICK HERE

This is not a sponsored post, though products were supplied by Rio Largo and A-maize-ing

signature