MID WEEK BANGERS

Sad curry....


Last week I experienced a really unsatisfactory lunch. 

A sausage colombo curry..

NO taste, 

NO spice, 
and worse,
was served tepid with cold potatoes.

Yuck!

Would the French PLEASE stop trying to cook curry...

Tonight we're having a our mid week duck bangers (we have quite a thing going with duck sausages, delicious!) served hot and spicey. Really easy and economical recipe, full of vegetables. 

Helps us get over the mid week hump...

Mid Week  Duck Sausage Curry

2 large onions

2 carrots, diced

3 large tomatoes, chopped ( you can use tinned if you can't find fresh)

5/6 large potatoes

1 - 2 heaped teaspoons good quality curry powder (should include chilli, cinnamon, coriander, cloves, fenugreek,curcuma, aniseed...try making your own)

6 large devine duck sausages/toulouse sausages

Butter ( sorry for health purists who don't like using butter but it is a good fat to "carry" the flavours...Julia Child used masses of the stuff and she lived to over 90!!)

Chop onions and sweat in a little butter. Season with salt and pepper. When soft and golden remove from pot.

Place sausages in pot and brown, do not cook, just brown. Remove from pot when browned.

Add a little butter to pot, when it bubbles add curry powder. Stir briskly.

Add chopped carrot and tomato and stir briskly.

Throw in sausages, onion and add enough water to nearly cover ingredients. Do not drown in water....better to add a little more later. Bring to boil then turn down and let simmer gently for about 45 mins. After cooking turn off. You can reheat for dinner or cool and freeze.

Meanwhile, chop potatoes in cubes and boil. Drain when cooked and set aside. These are added to curry only when reheating before serving.