Slow Cooker Indian Curried Sausages
What You'll Need
- 1 packet VHL rosemary and mint sausages
- 1 onion, diced
- 1 carrot, sliced thickly on the diagonal
- 1 stick celery, cut into 1cm slices
- 1 x 375g Passage to India Mild Mince Curry Simmer Sauce
- 1 large Granny Smith apple, peeled, cored and cut into chunks
- ⅓ cup (55g) sultanas
- ½ cup (125ml) coconut milk
- Chopped parsley and steamed rice, to serve
- Brown sausages over medium heat, 5 minutes. Transfer to a plate and cut into bite-size pieces. Place into slow cooker
- Add onions, carrot, celery, apple, sultanas and Mild Mince Curry Simmer Sauce. Cover and cook HIGH 2 hours (LOW 3-4 hours)
- In the last ½ hour of cooking, add coconut milk
- Serve topped with chopped parsley and steamed rice.
To create this mouthwatering recipe for yourself, order your lamb box here.
Tip: Pour off excess fat from pan after cooking sausages, reserving a tablespoon for cooking the onion.