Weekend Cooking: Curried Sausages with Herbed Mash

I don't know why it is, but every time I say I am making this recipe the reaction I get from whoever I am talking to is I love curried sausages but I haven't had it for ages. And, to be fair, it was the same for me. I first made it and enjoyed it just over a year ago and then completely forgot about it. It was only after I spent some time going through all the magazines I had that I rediscovered the recipe and made it again Now, I want to share it here so that I can find it easily when I want to in future.


I have actually shared a couple of recipes from this particular issue (Pulled Pork Ragu and Green Chicken Curry Pie which is one of my regular dishes now). Just like with the pulled pork my son wasn't all that keen on the posh mash potato but it still tastes good with normal mash

Curried Sausages with Herbed Mash

2 tspns olive oil
1 brown onion, cut into thin wedges
375g packet of low fat beef sausages
2 tspn curry powder
1 tspn salt reduced chicken stock powder
250ml (1 cup) boiling water
1/2 x 400g can no-added salt tomato puree
200g carrots, halved lengthwise, diagonally sliced
8 brussel sprouts, trimmed, halved or quartered**


1kg low GI potatoes, chopped
4 cloves garlic, peeled
130g (1/2 cup)low-fat Greek-style plain yoghurt
2 tbspn chopped chives
2 tbspn chopped flat-leaf parsley
2 tbspn chopped dill
Finely grated zest of 1/2 lemon


** I can't stand brussel sprouts so I generally use broccoli cut into florets



Preheat oven to 180C (fan-forced). Heat oil in a large heavy based stoveproof and ovenproof dish over a medium heat. Add onion and sausages to pan and cook, stirring often for 4-5 minutes or until sausages are browned. Add curry powder and cook, stirring, for 2 minutes

Add combined stock and water, tomato puree, carrot and brussel sprouts to pan. Cover and bring to a simmer. Add pan to oven and cook for 30 minutes or until vegetables are tender

Meanwhile, to make herbed mash, put potato and garlic in a large saucepan. Cover with plenty of cold water Cover and bring to the boil over a high heat. Reduce heat to medium and cook, partially covered, for 20 minutes or until potato and garlic are tender. Drain. Mash until almost smooth. Add yoghurt, herbs and lemon zest. Beat with a wooden spoon until well combined

Divide mash between serving plates. Add sausage mixture. Serve.

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