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Curried sausages in a cob recipe
Curried sausages in a cob recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious fusion: curried sausage cob dip for an unforgettable meal or snack.
Ingredients:
  • 2 x 20cm cob loaves
  • 80ml (1/3 cup) olive oil
  • 12 thin beef sausages
  • 2 brown onions, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 4 garlic cloves, thinly sliced on a mandoline
  • 4cm-piece fresh ginger, peeled, thinly sliced on a mandoline
  • 150g (1 cup) frozen green peas
  • 70g (1/4 cup) fruit chutney
  • 20.00 ml tamarind puree
  • 10.00 gm curry powder
  • 500ml (2 cups) Beef Style Liquid Stock
  • Coconut milk, to drizzle
  • Fresh coriander sprigs, to serve
  • Toasted coconut flakes, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Cut the top off the loaves about 1cm from the top and scoop out the inside bread, leaving a 1.5cm-thick shell. Cut the inside bread into pieces and place the cobs and torn bread on a baking tray. Spray the cobs inside and out with oil, and do the same with the torn bread. Bake for 15 minutes or until golden and crisp.
  • In a non-stick frying pan over medium heat, heat half of the oil. Add half of the sausages and cook for 5-8 minutes, turning occasionally, until browned and cooked through. Transfer to a chopping board, cut in half crossways, then lengthways. Return to the pan and cook cut-side down for 2 minutes until golden. Transfer to a plate, cover with foil to keep warm, and repeat with the remaining sausages.
  • Next, heat the rest of the oil in a large frying pan. Sauté the onion and carrot for 15 minutes until they start to caramelize. Stir in the garlic and ginger and cook until softened. Finally, add the peas, chutney, and tamarind and cook for an additional 2 minutes until heated through.
  • After draining the fat from the sausages, keep 2 tablespoonfuls in the pan. Place the pan back on medium heat, add flour and curry powder, and stir for 1 minute until aromatic. Take it off the heat, whisk in the stock, then return to medium heat and stir constantly for 4-5 minutes until thickened and boiling.
  • Set aside 12 sausage pieces. Distribute the rest evenly among the cobs. Pour half of the curry sauce over them. Add the onion mixture and pour the remaining curry sauce over it. Arrange the reserved sausage pieces on top. Finish with a drizzle of coconut milk, coriander, and coconut flakes before serving.

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