Now that I have found the perfect butcher, who makes me preservative-free sausages, we have been having these a lot lately.  The kids love them, there is often leftovers and I will sometimes add in lots of veggies (normally anything I have laying around).

Whilst I love our slow cooker curried sausages recipe, this one is probably even better – the sauce is thick and creamy with a bit of a kick – just perfect.

Coconut butter is found in most leading supermarkets or health food stores. It is an excellent replacement for coconut cream. You won’t regret buying some, so give it a try, you will use it all the time, promise.

Our curry powder and vegetable stock paste recipes are also available, and you can search for them on our website.

TIP: Beef or chicken sausages both work well with this recipe.

February 20, 2018
  • 15m
  • 20m
  • 35m

Ingredients

  • 10 sausage
  • 1 onion
  • 1 tsp. curry powder
  • 1 tbsp. vegetable stock paste
  • 50 g plain flour
  • 30 g tomato sauce
  • 20 g worcestershire sauce
  • 300 g water
  • 2 tbsp. coconut butter

Instructions

Thermal Cooking Method

  1. Cook sausages in a frying pan until cooked through.
  2. Whilst the sausages are cooking make your sauce - place the onion into your thermal cooking device and blitz 3 seconds/speed 5. Scrape down sides and cook for 2 minutes/100ºC/speed 2.
  3. Add the rest of the ingredients and cook for 7 minutes/90ºC/speed 4.
  4. Pour over the cooked sausages and simmer for 5 minutes.
  5. Serve with vegetables of choice.

Traditional Cooking Method

  1. Cook sausages in a frying pan until cooked through.
  2. Whilst the sausages are cooking make your sauce - dice onion and saute in small pan until translucent.
  3. Add the rest of the ingredients to the small pan and cook for 7 or so minutes until flavours have incorporated.
  4. Pour over the cooked sausages and simmer for 5 minutes.
  5. Serve with veggies of choice.

Nutrition

  • 4