This is Chef's Family Recipe.
Back in the old days, my mum would make this in winter. It feeds the whole family and is filling and wholesome.
Great for winter on those freezing days and nights.
I make this all the time. It’s not like normal curried sausages, but more filling, soupy, wholesome and tastes better!
Recipe
Makes 4-6 Serves
Ingredients
6 Sausages
1 Brown Onion
30 Grams Spinach
100 Grams Celery
100 Grams Green Beans
100 Grams Zucchini (1 zucchini)
500 Grams Potatoes
1 1/2 Table Spoons Curry Powder
Water for the soup
1 Tablespoon Gravy
50 Millilitres Water for the gravy mix
2 Bay Leaves
Directions
Boil your sausages until just cooked. It should take about 15 minutes.
While the sausages cook, cut the vegetables into chunks. With your bay leaves, add them to another pot.
In a big pot add your water to 3/4 full. Turn the heat on so the water should be almost boiled before we add the sausages.
Let the sausages cool for a few minutes.
Slice them up whatever you like. They will expand when you cook them, absorbing the soup.
Add the sausages to the vegetables.
Add the curry powder.
This is the curry powder I use.
Bring it to a boil.
Put the lid on and let it simmer on low-medium heat for 4-8 hours, stirring occasionally.
In a cup, prepare your gravy by mixing it with 50ml of water. When you have about an hour to go, add your gravy mix to the soup.
The soup should be more brown and thicker than before.
I like Worcestershire sauce and pepper to serve it.
It's great with bread...
Or some rice. If there are any leftovers it's great the next day or can it be frozen to be used later. Enjoy.
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