| sweet curried sausages Cheap and will feed a tribe.
Posted: 1/29/2008 12:53:24 PM | When i was single i learn t to cook cheap and big.So i thought id share my basic sweet curried sausage recipe(you can also use diced lamb or beef instead).
You need -
4 large carrots
5 large potatoes
1 small chili (if you like a bit more heat,not me but)
1 onion
2 or 3 beef stock cubes
1 jar of fruit chutney (there is also a new range,i have used the sun dried tomato and capsicum type to make it less sweet when im in the mood).Small for sweet large for super sweet,small recommended
A personal choice of curry powder (i prefer 2 - 3 tablespoons)
750 grams of BBQ sausages (or whatever meat you like)
Step 1
Fill your pressure cooker just over half way and sit it on the stove so the vegetables will be going into warm to hot,but not boiling water.
peel and cut veggies into roasting size chunks and put them in pot,while frying sausages till they are reasonably cooked.Generally hack up the onion as it will almost disappear anyway.
step 2
Add onion and stock cubes.Once veggies and stock is in attach cooker lid.
step 3
When sausages are ready cut them into 1 inch long pieces and let the excess fat drain off them for about 5 minutes..
Step 4
Remove lid after depressurizing (?) and add sausages,Chutney and curry powder.Give it a bit of a stir.Stick lid back on and keep on medium heat for about 1 hour.
And thats it.A few tips though.
It tastes better reheated the next day as leftovers (like a lot of food)
If you love your boiled potatoes with a bit of flavor,then this is the meal for you.
You can add peas and corn but its a personal choice.
I hope someone out there makes this.The above recipe would easily feed 2 - 3 kids and 2 adults,Even more if you wanted rice with it.So halve all the ingredients if its just for 2.
Ive never posted a recipe before so forgive me if ive made any cardinal errors and if it is a bit too basic.But i think basic food sometimes is the most rewarding.
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 7/25/2009 7:02:13 PM | | I know this is an old message but I just found it today and have a few questions. hopefully you are still around. We're from different continents so I need an explanation. What is a BBQ sausage please? | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 7/26/2009 4:50:09 AM | I think he just meant barbequed sausages... he says 'when the sausages are ready'. But hey, what do I know... I'm a veggo who transgresses into fish eating on the odd occasion! But I am an Aussie (from the UK originally) so I get the lingo...  | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/19/2009 11:22:07 PM | Okay, the one sausage that I have the most of and cannot figure out what to do with it is the Chorico. A firm (almost, but not quite, dry hard), smoked chorizo.
I had to get it in the 8 pack and only used one, as they are large, for me anyway, about 10".
So I was thinking this may be a good recipe for it. Anyone have any thoughts about it? I do not have a pressure cooker though, hmmmmmm. The Chorico has a considerable amount of smoke flavor, more than I care for, so I wanted to make it in a way that will cut down on that flavor, in a recipe where the sausage will perhaps enhance the usual flavor and I thought this might be it. I would hate to cook it and then have to throw it away. That is my raising, I guess. I always think of starving children. Dang, I guess I could just throw it away, but OH I am so allergic to doing that as a plan LOL
SS | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/20/2009 2:34:15 PM | SS, not to hijack the thread, but chorizo sausage is KILLER in black bean soup!
If you see the Lysander's brand black bean soup mix, this is a really good one for someone who hasn't made the spicy cuban or cajun variety, you could come up with your own or google for some recipes, but it needs to be spicy hot, served with a dollop or two of sour cream, and finely chopped sweet onion on top, and a crusty buttered bread on the side.
How I do this is cut the sausage into chunks or slices 1/2" thick, and either steam them in a veggie steamer or cook them in a skillet where you can get the oil and stuff cooked out and drained off, then put it in soup and let it cook in there a good while. | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/20/2009 4:16:18 PM | Hi Drifting,
I don't think you can hijack this thread, it is too old.
I am very grateful to you for posting. I actually made a truly killer Black Bean Chicken Soup, so your sggestion was spot on. I can make a small portion and just use the Chorico. The smokiness will be great for the soup. If you are looking for another Black Bean Soup recipe, let me know and I will post it.
I still won't be using nearly enough of these, so I am still thinking I should make a small portion of the Curry. It really sounds good to me, though the cooking method is a little strange, but I can adjust that.
If you have anymore great ideas on using the Chorico, please let me know.
Thanks,
SS | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/20/2009 7:54:08 PM | | SS?........that type of sasauge is great in almost and bean soup or rice dish....i'd suggest lentils or barley too.......proubly be good with bulgar wheat too............and diced really fine?........great ommlettes | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/20/2009 9:20:05 PM | Hi Rax,
The thing is, I don't like beans very much and really have to be in the mood. When I was younger I liked them a lot more, but as the years go by, I find myself eating a couple fo bites, then looking for something else.
I eat regular chorizo with eggs all of the time, this stuff is waaaaaaaaaay too smokey and I don't like it with eggs. I already tried that.
Bulgar or wheat pilaf? I will have to think of a combination I might like with it. Maybe with such a heavy smoke flavor (and I mean you can taste little else, pretty much just smoke) a SW kind of pilaf with rice, black beans, corn, green onions, garlic, sweet potato, sage, cilantro, this sausage diced. Maybe serve this with some Trout in Browned Butter and roasted or steamed chayote squash.
This stuff might be really good stuffing some deboned chicken thighs, with some onion, garlic and olives, with an Olive Cream Sauce and Roasted Pumpkin.
Hmmmm I wonder if it will be good in any of these? So far, I think the Black Bean Soup and the Stuffed Chicken with Olives (both with this sausage) sounds the best.
At this rate, because I wouldn't even use a whole sausage in these, I will be using this stuff for a looooooooong time.
I will still take more suggestions. Thank You Rax, all good suggestions and I am going to try it diced in a rice dish.
SS | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 7:37:59 AM | Okay, one more place that would work would be in gumbo. In Louisiana there are basically two schools of gumbo. Seafood gumbo, and chicken and sausage gumbo. I never mix the two, they are two separate things which should remain separated for obvious reasons.
Rax mentioned a rice dish, well this is perfect for chicken and wild rice gumbo, with chorizo.
There are recipes galore for gumbo, but it's not hard to do, so once you have a whole chicken cut up, boil it until it gets ready to pick off the bone and set it aside to cool. You could also add carrots, onion, celery, salt, and pepper and make this your chicken stock as well. Swanson can't begin to touch this LOL..
Start with a roux of 1/2C flour and 1/2C oil. Brown the roux stirring constantly until it is the color of dark chocolate. Yep, almost burned but not quite. You can let this set half an hour or so while you chop veggies, and the oil will come to the top. Can pull the oil off and use the browned flour.
Once the roux is in the pot, add finely chopped celery, onion, green onion, garlic, carrots, okra, thyme, oregano, sage, parsley,and 2C chicken broth. Let that begin to simmer and soften the veggies. Add chicken broth, salt, pepper, wild rice, gumbo file, and some cajun spices to taste. Add jalapenos if you want to. Pull the chicken off the bone and add it now, add your chorizo now as well. If it's really fatty, steam or saute it and cook the fat out of it before adding it.
Like I said, gumbo isn't hard to do and you can just wing it on the amounts and choices of ingredients and spices. | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 4:02:58 PM | Wishing,
I grew up on Gumbos and Oyster Stew. MMMMMMM MMMMMMMM
I haven't made a gumbo in years. I am definitely doing this one too. Okay, that is four dishes for this sausage. This is looking good. I think I just thought of a fifth one too...
I love to make Chile Relleno. I make it several ways, but I was thinking of grinding this sausage and mixing it with Oaxacan cheese to stuff and after frying the chile topping it with a chili that I make with the ground chorico and then a Oaxacan cheese sauce. I think that will work too. So that is 5 dishes. If I make all of them twice, I will get rid of this sausage. Or even faster if I make them for a big crowd.
Now, New Need...
I have some regular smoked sausage links, quite thick, about twice as thick as most sausage, but only about 7" long. It is of no remarkable flavor. Ideas? Honestly, I am not a sausage link eater unless it is maybe only 3 varieties, so I cannot think of ways I will eat these. I am picky about flavor.
I can imagine I would like them with BBQ sauce and eat them with french fries and pico de gallo, but that is a pretty high calorie meal, so I would like some other suggestions.
Thank You, you have both been a big help. I just do not want to throw them out and finding a way to eat them saves me money. I can't find anyone to take them. Everyone is stuck in their own eating habits. I do not know anyone with a lot of kids who will eat just about anything.
SS | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 8:26:21 PM | No red beans and rice with sausage. Like I said above to Rax, I am not a big bean fan anymore, apparently. I used to love them, but now I just do not want to eat them. I guess my taste is changing. The black bean soup with the chorico will be quite enough for the bean category.
Hmmmmm sweetbread...do you mean sweet cornbread, or the thymus gland of a cow? If you mean the cow, I have had them, eh, I can take them or leave them. If you mean sweet cornbread, I love cornbread sweet, unsweet, hot, upside down, sideways and any way as long as it is homemade. The packaged stuff tastes weird to me.
Huevos!!!!!! I eat that a lot for breakfast and I have often had sliced polish sausage with it. I didn't think to use this that way because it is sort of tasteless, but I guess it couldn't hurt, it will just be less flavorful. I am telling you, I have spoiled myself with flavor
I was looking for something to put flavor with/in the sausage. I tried one with cabbage, oh man it was so bland I couldn't even taste it. A friend that isn't picky and doesn't cook much gave these to me because she had too many. I am thinking maybe someone she knows made them. It is a way too bland recipe.
As far as jambalaya or paella...I wouldn't ruin either of those dishes with either of these sausages. LOL
Okay, that is two dishes...
Huevos Ranchero with the 2nd sausage
BBQ sauced with french fries and pico de gallo
LOL More ideas?
SS | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 8:38:19 PM | you know SS.....a couple of weeks ago there was a thread on salisbury steak.......i reccomended some bacon to be ground with the meat for a hint of smoke......perhaps that sasauge would be better?.............i bet a chunk or 2 with stewed duck would be good.and this just hit me.......mabe some chopped very fine and mixed into the stuffing for roast birds?.......think the smoke flavor would get into the meat?
......just a couple of thoughts | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 9:04:52 PM | Rax, you may be onto something there.
I don't think I will be roasting anymore birds for a while, but I could have either of these sausages for quite a while, so I may end up using some of the chorico in wild rice stuffing for some small game birds, if I can get some grouse or pheasant. I am not too fond of Cornish Hens. The doctor I buy eggs from is now raising big organic roasting hens, so I may buy one and try this.
As you can see above, I am already planning to stuff some boneless chicken thighs with the chorico and olives. BUT, what you may be onto is this...I just posted in the Hey Goodlookin Whatcha Got Cookin thread that I think I may make some Duck~n~Dumplings. Some of the Chorico minced up might be good in it.
I have move past the chorico and on to the tasteless, can't tell it is smoked, plain, sausages with no flavor. I am trying to get flavor into these.
I keep thinking of some fall type dish. Maybe these would be good with some type of roasted orange squash or pumpkin with onions, apples, black or cayenne pepper and maple syrup. Yes??
SS | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 9:15:05 PM | hmmmmmmmmm............do you like mincemeat pies?...........something with that bold a flavor could be interesting....i've always thought a hint of smoke would go well in mincemeat pies...[better yet..turnovers]
the squash idea sounds interesting...but i'm thinking acorn squash with turnips and parsnips mashed with it.......black pepper and a drizzle of maple sryup of course
dang it.now i'm gettin hungry | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 9:29:58 PM | Hmmmmm, I actually have a jar of that None Such Mincemeat. Not sure how I got it, but I have been wondering if I should take it to the Food Pantry or what.
I have never used premade mincemeat, will I have to doctor it up? Now, remember what I was saying, this particular sausage I am trying to get ideas for now, is blah blah blah and doesn't taste smoked, even though it is, supposedly. If I do the squash and sausage with maple syrup I am going to o it SWEET, not just a tiny drizzle LOL I was wondering...How would this mincemeat be with the squash and sausage with onions, pepper and lots of maple syrup? That might be good, huh?
OR all of that stuffed into a pastry like a turnover or a pastie??????
SS | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 10:04:20 PM | dang it SS......now i want mincemeat!.....i think they would go great together.......but not a pastie.....perogie would be better i think.
nonesuch is pretty good.needs a shot of whiskey though.........and of course....some good vanilla ice cream.
grrrrrrrrrr........i gotta quit stayin up late and listening to music | |
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| sweet curried sausages Cheap and will feed a tribe.
Posted: 9/21/2009 10:34:20 PM | LOL I would not put it in pasta. I don't like pasta, just the rare occasion and not stuffed. AND definitely not with something sweet.
Nope, nope, that perogie idea is not for me.
I think making this stuff into a casserole is what would be best.
overlapped rows...
~Butter an oblong casserole dish
~lay down a layer of mincemeat, spiked LOL
~pumpkin or orange squash thick slice
~onion wedge that has been simmered in maple syrup
~thick diagaonal slice of sausage
~repeat over and over
~dollop some spiked mincemeat over the top
~cover and bake until squash is almost done
~pour over the maple syrup that has been very low simmering over simmering water with lots of black pepper and cayenne pepper
~bake another 15 minutes
Serve this over a hot Corn Spoon Bread
YEAH!! 
SS
Oh dangit, I just had a thought. I am always looking for something new to stuff and bake inside small pumpkins. I could put this casserole mix into the pumpkins 2/3 of the way loosely, put the spoon bread over the top in the last 1/3 and bake until spoon bread is done. The spoon bread will push out of the top of the pumpkin all golden and yummy with corn bits. Hmmmm I have to try this out.
Thanks Rax, I may not be using your complete idea, but you put me on the trail to something I might really like! | |
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