Curry Sausages

Curried Sausages

Got this recipe from a Kiwi friend of mine.
Really nice.

CURRIED SAUSAGES.

2 tsp oil
8 beef sausages (I used lamb,Rosemary and Garlic ones I had in the freezer)
1 onion. chopped
1 tsp hot curry powder
1 Tbsp flour
3/4 cup beef stock
1 Tbsp relish or chutney (optional)
salt to taste

Heat oil in a frying pan. Cook sausages for 10 min or until golden on all sides
and cooked through. Remove from pan and pour off all but 2 Tbsp fat. Add onions
and cook until clear. Stir in curry powder and cook for 30 seconds. Stir in
flour and cook for 30 seconds. Gradually add stock, stirring constantly until
mixture boils. Reduce heat and add relish (I've never added it but it might be
nice) Slice sausages into bite size pieces. Add to mixture. Cook a further 5
minutes to heat through. Serve with rice.

Harissa Paste

This is a superb paste that I use to marinate meat before cooking.
It is very fiery and has that 3 second after burn that really catches you off guard.
Use as you choose but I would be sparing with it.

50 grms dried chillies
4 tablespoons of coriander seeds
2 tablespoons of Cumin seeds
Salt
Pepper
400ml Olive oil


Soak the dried chillies in boiling water for 5 mins and when soft put into a food processor. Toast the Coriander and Cumin seeds and crush or grind to a rough powder. Put into the processor with Chillies and add salt and pepper to taste. Add the Olive oil and blitz until you have a consistency of grain mustard or smoother if you like.
Use to marinade steak, lamb, chicken or pork before cooking.
Absolutely gorgeous.