Indian

Curried sausage traybake

Name: Curried sausage traybake
Yield: 4
Cuisine: /indian
Ingredients: 2 tbs ghee; 8 pork and fennel sausages (800g); 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp curry powder; 1 tsp ground turmeric; 2 sprigs curry leaves (optional); 300g Brussels sprouts, trimmed and halved; ½ small butternut pumpkin (650g), peeled, seeded and cut into 2cm cubes; 100g green beans, trimmed, cut into 5cm lengths; 1 red onion, cut into wedges; Mango chutney, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 18, 2018

“A modern take on curried sausages” – Matt Moran

2 tbs ghee
8 pork and fennel sausages (800g)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp curry powder
1 tsp ground turmeric
2 sprigs curry leaves (optional)
300g Brussels sprouts, trimmed and halved
½ small butternut pumpkin (650g), peeled, seeded and cut into 2cm cubes
100g green beans, trimmed, cut into 5cm lengths
1 red onion, cut into wedges
Mango chutney, to serve

Method

1.

Preheat oven to 220°C. Heat ghee in a large frying pan over medium heat, add sausages and fry for 5 minutes or until browned all over. Transfer to a plate. Add cumin and mustard seed to pan, cook for 1 minute or until seeds start to pop, then add curry powder, turmeric and curry leaves (if using) and cook for a further 30 seconds or until fragrant. Add Brussels sprouts, pumpkin, green beans and red onion, stir to combine and cook, stirring occasionally, for 5 minutes or until vegetables start to brown.
2.

Pour into a large roasting tray and nestle sausages among vegetables. Bake in oven for 35 minutes or until sausages are cooked through and vegetables tender. Serve with mango chutney.