Curried sausages have been an Aussie family favourite for decades, but have you ever tried them with a Japanese twist?
- 2 tsp vegetable oil
- 8 thick pork or beef sausages
- 80 g unsalted butter
- 2 large brown onions, sliced
- 80 g plain flour
- 2 tbsp curry powder
- 2 tbsp garam masala
- 1½ litres chicken stock
- 2 tbsp tomato sauce
- 1 tsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 2 tsp fish sauce
- 1 green apple, peeled and grated
- Coarsely chopped parsley, steamed rice and pickled cocktail onions, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large frying pan over low-medium heat. Add the oil and sausages and cook, turning frequently for about 10 minutes or until cooked through.
- Meanwhile, heat a large saucepan over medium heat. Add the butter and onions and cook for 5 minutes or until softened. Add the flour and stir for another few minutes or until it turns a light brown colour. Add the curry powder and garam masala and stir for another minute or until fragrant. Stirring continuously, add the stock a little at a time until a smooth sauce develops. You can add more stock or water if it is too thick. Add the tomato sauce, Worcestershire sauce, soy sauce, fish sauce and grated apple, then simmer for about 15 minutes, stirring occasionally. Taste and adjust the seasoning as required.
- To serve, transfer the curry sauce to a serving dish and place the sausages on top. Scatter with parsley and serve with rice and pickled onions.
- If you want to make this process even faster, you can use Japanese curry from a packet. It’s a great product.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.