Curried Sausages with Crispy Potato Rosti
- 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
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.
By Recipe by Jax Hamilton