Fruity sausage and coconut curry

Debbie and Andrew's Butcher's Classic Cumberland Sausages

A fruity sausage curry which has a lovely coconut flavour from using coconut milk. This recipe comes to Cookipedia courtesy of debbie&andrew's sausages.

Ingredients

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• 2 packs Debbie and Andrew's Butcher's Classic Cumberland Sausages
• 1 tablespoon sunflower oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 apple, cored and chopped
• 2 teaspoons curry powder
• A pinch chilli powder
• 75g sultanas
• 1 chicken stock cube
• 1 x 400ml tin coconut cream
• 350ml water
• Salt and pepper to taste
• 1 tablespoon dark brown soft sugar

Mise en place

• Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Bake your sausages in a lightly oiled baking tray in the preheated oven for 20 minutes, shaking the pan once or twice during that time. Remove and put to one side.
2. Heat the oil in a large saucepan over a medium heat. Cook the onion and garlic until fragrant.
3. Stir in the apple, curry powder, chilli powder and sultanas. Cook for 2 minutes.
4. Now crumble over the stock cube, add the coconut cream and water and season with salt and pepper. Stir well.
5. Add the cooked sausages to the pan and simmer, covered, for 20 minutes, stirring occasionally.
6. Just before serving, stir in the sugar.

Serving suggestions

Serve with plain boiled rice and maybe a poppadum or two.

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This recipe originated from the recipe section of debbieandandrew.co.uk

Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.

Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.