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 😉


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