Skillet Sausages

Serves: 4

Ingredients:

• 6 tomatoes, quartered
• 1 red capsicum, cored and quartered
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon onion salt
• 6 small-medium potatoes
• 8 sausages (approximately 500g)

 

Method:

• Preheat your oven to 180 degrees Celsius
• Place the tomatoes, red capsicum and garlic in a roasting pan and evenly drizzle with the oil and sprinkle with the onion salt and roast for 45 minutes
• Peel and cube your potatoes into about 2cm cubes and boil for approximately 15 minutes until just cooked through
• Cooked your sausages in a large heavy based frying pan, remove from the frying pan leaving any oils and juices in the pan and then add the drained potatoes into the frying pan cooking on high for about 5 minutes to crisp up the outside
• While your potatoes are crisping slice your cooked sausages into about 3cm lengths and set aside
• Once your potatoes are crispy add the contents of the roasting tray and the chopped sausages back in the frying pan, mix well to combine
• Heat for about 5 minutes until everything comes up to temperature and serve.

 

Recipe Notes:

• This recipe is NOT freezer friendly
• The recipe can be stored covered or in an air tight container in the fridge for up to three days

 

 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 

 

 

 

 

 

 

 

 

Creamy Curried Sausages

Serves: 4

Ingredients:

• 8 beef sausages
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar (optional)
• 400ml can of coconut milk

 

Method:

• In a frying pan, cook the sausages until just done, slice and set aside
• Discard most of the residual oil from the pan leaving a little bit to coat the bottom then add in all the vegetables and cook until the onion is transparent
• Add the spices and brown sugar, fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Finally return the sausages to the frying pan and simmer for 5-10 minutes
• Serve with your choice of rice, pasta, mash, vegetables and/or salad.

 

Recipe notes:

• The coconut milk can be replace with evaporated milk should you not want a dairy free option.
• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.