Curried Sausages with Crispy Potato Rosti

10 minutes + 50 minutes Serves 4


  • 500 g Select frozen veges, steamed to serve.
  • 8 Alpine Pork Sausages, separated
  • 2 tbsp oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tbsp curry powder
  • pinch chilli flakes
  • pinch salt
  • onion, chopped
  • 2 cloves garlic, crushed
  • 400 g can Homebrand diced tomatoes
  • 1 tsp sugar
  • 4 potatoes, grated
  • 50 g butter, melted
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How to Chop an Onion


Place a large pot, filled with water over a high heat. Add sausages bring to a boil, then, simmer for 5 minutes. Drain the sausages and set aside to cool.

Heat oil in another pan. Add spices, a pinch of salt and saute gently until bubbling, then add the onion and garlic. Toss in the spicy oil and cook for a further 5 minutes.

Chop sausages into bite sized pieces and add to the curry onion mixture. Fry mixing gently for 2-3 minutes.

Increase heat and pour in tomatoes, sausage stock and sugar. Mix well, taste and season. Cook for 5 minutes. Remove from the heat and pour into a deep ovenproof dish.

Use a clean tea towel to squeeze out as much liquid out of the grated potatoes as possible. Put dried potato mixture into a clean bowl, season and pour in the melted butter. Mix well then sprinkle in an even layer over the curried sausages.

Bake in the oven (preheated to 200°C) for 30 minutes or until the top is golden, crisp and crunchy. Serve with steamed vegetables.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Recipe by Jax Hamilton

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