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Directions: In skillet, slowly brown sausage to be sure not to burn, breaking up with spatula. Drain sausage in a colander. Sauté mushrooms in skillet. Place sausage and mushrooms into 2-4 (depending on how much sausage you used - I usually make in large 5 pound batches) glass pie

Method: 1. Bring water, rice, bouillon and curry to boil in a 4 quart saucepan. Stir; cover pan and reduce heat to low and simmer 50 minutes. Remove pan from heat and allow rice to sit 10 to 15 minutes. Remove lid from pan, gently fluff rice with a fork, cover pan and set aside. Cook's Note:

Instructions Preheat oven to 350ø. In a large skillet over medium-high heat, saut‚ the chopped onion and sausage until cooked through, about 3 minutes. Stir in the 1/4 teaspoon black pepper, then remove from heat. Drain well. Spray muffin cups with non-stick cooking spray. Divide the

100g/3½oz self-raising flour 30ml/1fl oz sparkling water 500ml/18fl oz vegetable oil ½ onion, thickly sliced and separated into rings 1 tsp chopped fresh coriander, to garnish Method 1. Preheat the oven to 200C/400F/Gas 6. 2. To make the sausage burger, use floured hands to shape the

Form the sausage-meat into 8 balls with wet hands. (To skin sausages, snip the casing from one end of a sausage to the other, then hold the sausage under a gently running tap and the casing will lift off.)
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Curried Sausage