My mother has taught me so many amazing things over the years but it was my Grandmother who taught me everything I know in the kitchen. When I was 16, our family moved back in with my grandparents and the amazing aromas that would flow from her kitchen are something I’ll never forget. Coming home to her beef & red wine casserole or buttery baked custard was something special. Her passion for comfort food and continually trying new things has been a huge influence on the way I eat and what I choose to cook.
My Ma, Peg has a multitude of superb dishes but it’s the comfort food she cooks that I love to replicate on a Sunday night. My other half Gussy has been begging me to make Ma’s Curried Snags since the day we got together – so here it is, all whipped up in my new red hot crock pot from Kitchen Warehouse. #PassDownThelove
Peggy’s Curried Sausages
- 8 beef sausages
- 2 tsp Keen’s curry powder
- 1tbs cornflour
- 1 brown onion
- 1 clove of garlic
- 3 carrots, diced
- 4 potatoes, diced
- 3 zucchinis, diced
- 1.5 cups chicken stock
- 1 cup milk
- Salt and pepper to taste
Boil sausages for 6 minutes – remove and cool
Saute onion and garlic in melted butter on medium heat for 5 minutes – add diced carrot
Add curry powder and cornflour and cook till it coats the vegetables
Slowly add chicken stock while stirring
Simmer for five minutes
Par-boil potatoes in separate dish – then add once done (should take 10 minutes)
Slowly add milk while stirring
Add potatoes and zucchini and warm through
Enjoy 😉
