Curry Sausages

Cooking with Love

“There are some things you’ll always find in a Koorie kitchen; Keen’s Traditional Curry Powder is one of them. Curry sausages are a favourite mob feed – a staple in my own house growing up, and in every Koorie family I know. Taking care of extended family and sharing what you have is a big part of culture, instilled in me from a young age, and the connection and learnings from coming together to cook and eat with each other is an important part of growing up in a Koorie family. Curry sausages (easy to make, affordable and go a long way) were one of the first things I learnt to cook!”

– Kimberley, Yorta Yorta, Senior Curator South Eastern Aboriginal Collections

Ingredients

Sausages 8-10 (any kind will do)
1 large onion
2 carrots
2-3 sticks of celery
Cup of frozen peas
Keen’s Traditional Curry Powder (THE STAR OF THE SHOW)
Tin of chopped tomatoes
1 Beef stock cube
A splash or two of Worcestershire sauce
Cornflour to thicken if needed

Method

Step 1: Bring a pot of water to the boil and place sausages in water until brown and skins start to peel back. Drain sausages, remove skin, cut into small pieces.

Step 2: Sauté onion, garlic and celery and add Keens Curry Powder. Cook off for a minute or so, add sausages to brown and cover in curry.

Step 3: Slowly add the stock and tomatoes while mixing, then add the carrots, peas and Worcestershire sauce. Simmer until carrot is cooked – the sauce will thicken into a gravy consistency (add a bit of cornflour in water if too runny).

Step 4: Serve over mashed potato, white rice or have it with damper. Also good on buttered white bread for breakfast the next day.