It’s a bit cool here in Brisbane (although I’m sure my Victorian friends will inform me that I need to suck it up lol) which means it’s time to get the slow cooker out! I went hunting in the freezer for something to cook in it and came across my favourite Sherwood Rd Organic Meats sausages (free range, gluten-free, literally just pork, salt and pepper)! So curried sausages it is!

I was actually really excited to make this recipe as I hadn’t had curried sausages in YEARS. Plus I wanted to try out a new recipe I had for naan bread from the Life Changing Food cookbook by Jo Whitton and Fouad Kassab.

Recipe Type: GF, DF, RSF, Paleo

Serves 6-8
Time  4 hours

Ingredients:

• 6-8 plain sausages (as I said before, I love Sherwood Rd Organic Meats)
• 2 leeks, white part only, chopped about 1-2 cm thick pieces
• 2 medium carrots, chopped about 1-2 cm thick pieces
• 4 celery sticks, chopped about 1-2 cm thick pieces
• 200g button mushrooms, halved
• 2 C Meadow & Marrow Curry Bone Broth (or homemade natural broth)
• 2 C passata (or 1 C passata and 1 C coconut cream, for a more creamy curry)
• 2 t garam masala
• 2 t curry powder
• 1/2 t sumac
• 1/2 t cumin seeds
• 1/2 t fennel seeds

Options to serve: cauliflower rice, regular rice, cauliflower mash, regular mash, bread, toast, paleo naan.

Method:

1. In your slow cooker, place the broth, passata (coconut cream if using), spices and give them a good stir to combine.
2. Cook the sausages until they’re just done (either under the grill, in a fry pan, boil/poach them). Slice the sausages into pieces – you choose the size that you like best (I sliced each sausage into 3 pieces but Mum said she’d have preferred them in smaller, bite-sized chunks). Set aside.
3. In a large fry pan, sauté the leeks in a little olive oil for about 8 mins, until they’re just a little cooked. Remove from the pan and add to the slow cooker.
4. In the same pan, sauté off the carrots and celery for about 8-10 mins until a little cooked. Remove from the pan and add to the slow cooker.
5. Add the mushrooms to the slow cooker and give everything a good mix with a wooden spoon.
6. Put the lid on the slow cooker and cook on high for 1 hour. Add the sausages and cook for another hour on high.
7. For the last hour, remove the lid of the slow cooker but continue to cook on high, to help the curry reduce.
8. Serve with your preferred option (cauli rice, rice, mash etc.)