The thing I like about this recipe is that you don’t have to fry the onions and sausages before you put them in the casserole dish to cook – saving one step not to mention the washing up. It’s not a fancy dish, but maybe a good quick one for a busy night.
This recipe is in my brother’s lovely flowing handwriting, which means that my sister-in-law gave to Mum back in the 60s. Mum used to make it for casserole style entertaining and it tasted quite good, although personally I was never that fond of the tinned pineapple, you can use fresh pineapple instead if you have the same problem. You need around 750g of sausages.
What did we do before coconut cream in a can? The answer is in this old recipe of Mum’s. She may not have had canned coconut cream or a jar of curry simmer sauce or paste, but Mum’s curried sausages were still great and you can see by the age of her recipe that she’d been making them for a long, long time.
- 750g sausages
- 1 apple
- 2 tablespoons sugar
- Juice and grated peel of 1 lemon
- 1 onion
- 1 tablespoon curry powder
- 1 dessertspoon flour
- 2 tablespoons desiccated coconut
Put coconut in saucepan with cupful of stock or water. Bring to boil, boil for a few minutes. Strain off liquid, discard coconut. Fry flour and curry powder in a little fat for a few minutes, add liquid from coconut, add sugar and lemon, stir well. Cook until smooth, pour into saucepan. Fry sausages till brown add to curry sauce. Slice onion and apple, fry till brown in little of sausage fat. Drain. Add to sausage and curry sauce. Cook slowly for 1 hour. Rice or chutney may be added.