From the Butcher's: My Grandma's Famous Spicy Sausage
I know I haven't blogged about my meat box in a while... BUT it's back! And this recipe is a corker!
One of my biggest food heroes has got to be my grandma. My first memories in the kitchen are from being by her side and 'helping' her cook, which usually meant licking the bowl and generally making a mess...
Whether it be baking gooey chocolate cakes covered in sweets and treats for everyone's birthdays, knocking up a full roast dinner with all the trimmings mid-week or feeding the five thousand at one of her legendary parties... My grandma is AMAZING!
And you, my lucky readers, are being let into the secret of arguably her signature dish. Mysteriously named "Spicy Sausage", this stew come curry come taste explosion is certainly not one to be missed!
And the best bit? It's SUPER easy to make and involves ingredients that I'm almost positive most people will just have lying around! So what are you waiting for?! GET COOKING!!
My Grandma's Famous Spicy Sausage
Serves 8 (She always cooks in bulk so feel free to halve the recipe!)
2 tbsp olive oil
2 onions, thinly sliced
2 tsp mild curry powder
1 1/2 tsp dried ginger
2 tbsp tomato puree
2x 400g tins of chopped tomatoes
2 tsp soy sauce
4 tsp worcester sauce
1 pint of beef stock
2 tsp dried mixed herbs (whatever you've got in!)
1 tsp dried chilli flakes
8-10 (depending on size) cooked sausages, allowed to cool and sliced into rounds
Place a large saucepan on a medium heat. Add the oil to the pan followed by the onions, then allow to soften for around 5 minutes.
Add the curry powder, ginger and tomato puree and cook for a good ten minutes until the flavours have infused and the tomato puree is fully incorporated.
Pour in the tinned tomatoes along with the soy sauce, worcester sauce and stock. Stir thoroughly.
Add the mixed herbs and chilli flakes and bring to the boil. Reduce to a simmer and cook for fifteen minutes.
Take the pan off the heat and allow to cool. Once fully cooled, mixed in the sliced sausages and reheat/freeze as necessary.
Traditionally served with rice and a good dollop of Branston's brown sauce, but equally good with chips or spaghetti!
.JPG)
.JPG)
One of my biggest food heroes has got to be my grandma. My first memories in the kitchen are from being by her side and 'helping' her cook, which usually meant licking the bowl and generally making a mess...
Whether it be baking gooey chocolate cakes covered in sweets and treats for everyone's birthdays, knocking up a full roast dinner with all the trimmings mid-week or feeding the five thousand at one of her legendary parties... My grandma is AMAZING!
And you, my lucky readers, are being let into the secret of arguably her signature dish. Mysteriously named "Spicy Sausage", this stew come curry come taste explosion is certainly not one to be missed!
And the best bit? It's SUPER easy to make and involves ingredients that I'm almost positive most people will just have lying around! So what are you waiting for?! GET COOKING!!
My Grandma's Famous Spicy Sausage
Serves 8 (She always cooks in bulk so feel free to halve the recipe!)
2 tbsp olive oil
2 onions, thinly sliced
2 tsp mild curry powder
1 1/2 tsp dried ginger
2 tbsp tomato puree
2x 400g tins of chopped tomatoes
2 tsp soy sauce
4 tsp worcester sauce
1 pint of beef stock
2 tsp dried mixed herbs (whatever you've got in!)
1 tsp dried chilli flakes
8-10 (depending on size) cooked sausages, allowed to cool and sliced into rounds
Place a large saucepan on a medium heat. Add the oil to the pan followed by the onions, then allow to soften for around 5 minutes.
Add the curry powder, ginger and tomato puree and cook for a good ten minutes until the flavours have infused and the tomato puree is fully incorporated.
Pour in the tinned tomatoes along with the soy sauce, worcester sauce and stock. Stir thoroughly.
Add the mixed herbs and chilli flakes and bring to the boil. Reduce to a simmer and cook for fifteen minutes.
Take the pan off the heat and allow to cool. Once fully cooled, mixed in the sliced sausages and reheat/freeze as necessary.
Traditionally served with rice and a good dollop of Branston's brown sauce, but equally good with chips or spaghetti!
.JPG)
.JPG)
Comments
Post a Comment