Chip Shop Curry Sausages

Chip Shop Curry Sausages. A creamy, slow-cooked curried sausage made with McDonnell’s curry sauce. This dish is mild, rich, and easy to make in a slow cooker. It tastes great with mashed potatoes or rice and is perfect for a cozy family dinner.

Creamy curried sausages cooked slowly until tender. Sausages, onions, peas, and a mild McDonnell’s curry sauce blend with cooking cream for a smooth, rich sauce. Easy to make in a slow cooker and great with mashed potatoes or rice. Mild heat; adjust cream or water for less spice.

Ingredients

• 125 grams McDonnell’s curry sauce (see notes)

• 8 sausages

• 1 onion, sliced

• 1 cup frozen peas

• 1 cup thin carrot strips (optional)

• 300 ml cooking cream (see notes)

• 200 ml water (see notes)

Chip Shop Curry Sausages: Directions

1. Cut raw sausages into bite-sized pieces using scissors. Put the pieces into the slow cooker.

2. Add the sliced onion, peas, and carrot strips (if you are using carrots).

3. In a bowl, mix the cooking cream, water, and the curry sauce. Use half a tub of the curry sauce (not the whole tub).

4. Pour the cream and curry mix into the slow cooker over the sausages and vegetables.

5. Cover the slow cooker. Cook on low for 4 hours. (Use a tea towel trick if you like.)

6. When cooked, serve with creamy mashed potatoes or rice.

Notes:

• You can find the red McDonnell’s curry sauce tub in the international food aisle at Coles or Woolworths.

• Cooking cream is cream that does not split when heated. If you only have regular cream, mix 1–2 teaspoons of cornflour into it first to help stop splitting.

• To make the dish milder and creamier, replace some or all of the water with extra cooking cream.