- Prep Time:5 mins
- Cook Time:30 mins
Spice up your sausages with this hearty Curry Wurst dish that’s exploding with taste. The tomato curry is seasoned with paprika and cayenne pepper for a bit of heat, plus we’ve thrown in some chick peas for a bit of crunch. This is a dinner for the whole family!
Original recipe by ONE BITE MORE | 1.10.15
+1 1 CAN (400g) EDGELL CHICK PEAS
- 1 tablespoon vegetable oil
- 1 medium sized onion, small dice
- 2 tablespoon mild curry powder
- 2 teaspoon smoky paprika
- ¼ teaspoon cayenne pepper
- ¼ cup apple cider vinegar
- 800g can chopped/crushed tomatoes in juice
- 2 tablespoon dark brown sugar
- Pinch of salt
- 6 pork sausages
Put the oil and onion into a large saucepan over a medium heat. Sauté for about 5 minutes, until the onion is translucent.
Add the curry powder, paprika and cayenne pepper to the onion and sauté for another minute.
Add the apple cider vinegar to the saucepan and loosen any browned bits at the bottom of the saucepan. Now add the tomatoes, brown sugar and a pinch of salt.
Bring to the boil and then let it simmer for about 20-25 minutes, stirring occasionally, so that the sauce can thicken.
Meanwhile, fry the sausages in a frypan so that they are cooked through and browned on the outside. Remove from pan and cut into bite sized pieces.
Return the sausage pieces to the pan.
ADD DRAINED AND RINSED EDGELL CHICK PEAS AND LET THEM SAUTÉ FOR ABOUT 5 MINUTES.
Once the sauce has thickened up, puree half and combine with remaining sauce.
Place sausage and chick peas on a plate and cover in sauce.
Make a day ahead and refrigerate to allow flavours to develop further.