My mum has been making curried sausages for us since I was a kid. I love them, but when I went low fodmap I kind of ruled them out. At the time onion free pork sausages weren’t easily attainable. Thankfully that’s changed. This is yummy, easy, comfort food. I’m going to list the original recipe with the low fodmap switches in italics and a quick change of instructions for the “I’m too tired to life” slow cooker version at the bottom.
Also, this freezes really well. If you want the peas/beans to stay bright don’t put them in before freezing.
Vary quantities to accommodate your family. This is what I put in for 4 people with left over for lunch.
- 1 pack plain pork sausages – onion free if low fodmap
- 1 onion – 3-4 spring onions (green parts only) + Aesofoetida
- 2 medium carrots
- 2-3 medium to large potatoes
- Canola oil or spray
- Keen’s curry powder
- Frozen peas – green beans chopped into bite-sized pieces.
- Cooked rice (white is usual but works well with brown as well)
- (OPTIONAL) Boil your sausages. Allow to cool and remove the skins.
- Cut your sausages, potatoes and carrots into bite-sized chunks.
- Dice your onion into reasonably sized chunks.
- Heat oil in the pan, saute the onion (Spring onions).
- Put in your sausages – if you skipped step one brown these up a bit before proceeding.
- Add carrots, potato and curry powder to taste* (Usually a solid tablespoon or more at our place).
*Add some aesofoetida to taste here as well if you’d like to strengthen the onion flavour for low fodmappers.
- Brown everything up a bit then cover with water and pop a lid on. Simmer until potatoes are tender.
- Add frozen peas/beans to heat through. You want them to be bursts of flavour and not mushy.
- Taste, add more curry powder if needed.
- Thicken with a good amount of cornflour mixed with water.
- Serve with your cooked rice.
We tend to end up cleaning the bowls out with bread and butter post meal!
SUPER LAZY CAN’T BE FUCKED SLOW COOKER METHOD
- Cut up raw sausages, potatoes and carrots, dice your onion/spring onion, and throw the whole lot in your slow cooker.
- Mix your curry powder and, if using, aesofoetida with around 1/2 cup of water.
- Cover and put on low for around 6 hours (until your potatoes are cooked through)
- Add peas/beans to heat through. You want them to not be mushy.
- Check that it tastes good and add more curry powder if needed.
- Thicken sauce with cornflour and water mix as per normal.
- Serve with rice.