Chunky Spiced Curried Sausages

Prep time: 15 mins Cook time: 1 hr

Total time: 1hr 15mins Serves: 5 people

Utensils:

Large saucepan/pot

Frypan

Knife + Cutting board

Mortar and Pestle or bowl

Ingredients:

8 Thin bbq beef Sausages or 1/2 kg, skinned and chopped (can use any flavoured sausages)

3 potatoes, peeled and chopped

1 sweet potato, peeled and chopped

1/2 pumpkin, peeled and chopped

1 cup of bacon or 3 rashers

1 cup peas & corn

1 cup of beans, washed and chopped

1 carrot, chopped

2x stalks of celery, chopped

1/2 cup of broccoli, chopped

4 garlic cloves, minced or chopped

1 brown onion, peeled and chopped

1tbps Curry Paste (I used red thai, but you can use any preferred paste)

2-3 cups of water

Herbs and Spices:

1tps Thyme

1tps Curry powder

1tps paprika

1tps Coriander

1tps Parsley

Salt & pepper

Pinch Steps: (PHOTO BELOW)

Pinch 1: Heat up a frying pan on medium-low heat with a little oil. Add your sausages into brown.

Pinch2: In a bowl or mortar and pestle combine all your herbs and spice then crush and grind all spices to active all flavours.

Pinch 3: Sausages to be removed from the pan. Start skinning them(only if preferred) and cut in chunks. Leave aside.

Pinch 4: Heat large saucepan on a medium to high heat. Melt butter with oil. Once melted and heated place your garlic, bacon and onions to cook for 5 minutes.

Pinch 5: Then in your large saucepan add half of your spice blend and paste to the pan and stir. Smelling good yet?

Pinch 6: Add your cooked sausages to the pan and another good stir to coat all sausages.

Pinch 7: Straight into the pan with all potatoes and stir.

Pinch 8: Add all vegetables into pot and stir.

Pinch 9: Add 2 cups of water (till its covering ) and salt and pepper with the rest of the spice mix.

Pinch 10: Let simmer on low for 1 hour or high for 45 mins. It will reduce and flavours will activate.

Enjoy with a warm bed of rice.