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 Backfatters Pure Pork 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
Time 4 hours
- 6-8 plain sausages (as I said before, I love Backfatters)
- 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.
- In your slow cooker, place the broth, passata (coconut cream if using), spices and give them a good stir to combine.
- 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.
- 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.
- 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.
- Add the mushrooms to the slow cooker and give everything a good mix with a wooden spoon.
- Put the lid on the slow cooker and cook on high for 1 hour. Add the sausages and cook for another hour on high.
- For the last hour, remove the lid of the slow cooker but continue to cook on high, to help the curry reduce.
- Serve with your preferred option (cauli rice, rice, mash etc.)