Curried sausages with Johnny cakes
- 500 g thin beef sausages
- 500 g thin beef sausages
- 2 tbsp oil (or butter)
- 1 brown onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tbsp Keen’s curry powder, to taste
- 1 packet French onion soup mix
- 2 cups chicken or beef stock
- 2 carrots, sliced into rounds
- 3 potatoes, roughly chopped
- 1 cup frozen peas
- Salt
- 2 cups self-raising flour
- ½ tsp salt
- ¾ cup water
- 1 tbsp oil or melted butter (optional, see Note)
- Butter, to serve
- Bring a large saucepan of water to a simmer. Add the sausages to the simmering water and cook for 8-10 minutes, or until the sausages are cooked and firm. Drain, then allow to cool slightly. Cut the sausages into thick chunks and set aside.
- Heat the oil (or butter) in a second large saucepan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until softened. Add the garlic and curry powder and cook for 1 minute further, or until fragrant. Stir through the French onion soup mix. Add the stock, carrots and potatoes to the pan and bring to a simmer. Cook for 15-20 minutes, or until the vegetables are tender. Stir through the peas and sausage chunks. Simmer for a further 5-7 minutes, or until the peas and sausages are heated through. Taste and adjust the seasoning (with salt and an extra pinch of curry powder if you like!) and sauce thickness to your preference (add an extra splash of stock if you prefer a looser sauce).
- Meanwhile, to make the Johnny cakes, in a large bowl combine the flour and salt. Gradually add the water and oil (if using), until the mixture forms a soft, slightly sticky dough. Divide into 6-8 equal pieces, rolling into balls. Flatten the balls into discs around 1 cm thick. Heat a dry, heavy-based frying pan (cast iron is best) over medium heat. Cook each Johnny cake for about 3-4 minutes per side, or until golden spots appear on both sides and the dough is cooked through. The Johnny cakes should puff up a little and sound hollow when tapped. Split or tear open while warm and spread with butter.
- Serve the curried sausages with the Johnny cakes.
- 1 brown onion, thinly sliced - 2 garlic cloves, finely chopped
- 2 tbsp Keen’s curry powder, to taste - 1 packet French onion soup mix
- 2 cups chicken or beef stock - 2 carrots, sliced into rounds
- 3 potatoes, roughly chopped
For the Johnny cakes (makes 6–8)
- 2 cups self-raising flour - 1 tbsp oil or melted butter (optional, see Note)
- Bring a large saucepan of water to a simmer. Add the sausages to the simmering water and cook for 8-10 minutes, or until the sausages are cooked and firm. Drain, then allow to cool slightly.
Cut the sausages into thick chunks and set aside. - Heat the oil (or butter) in a second large saucepan over medium heat.
Add the onion and cook, stirring, for 3-4 minutes or until softened. Add the garlic and curry powder and cook for 1 minute further, or until fragrant.
Stir through the French onion soup mix. Add the stock, carrots and potatoes to the pan and bring to a simmer.
Cook for 15-20 minutes, or until the vegetables are tender. Stir through the peas and sausage chunks. Simmer for a further 5-7 minutes, or until the peas and sausages are heated through.
Taste and adjust the seasoning (with salt and an extra pinch of curry powder if you like!) and sauce thickness to your preference (add an extra splash of stock if you prefer a looser sauce). - Meanwhile, to make the Johnny cakes, in a large bowl combine the flour and salt.
Gradually add the water and oil (if using), until the mixture forms a soft, slightly sticky dough. Divide into 6-8 equal pieces, rolling into balls.
Flatten the balls into discs around 1 cm thick. Heat a dry, heavy-based frying pan (cast iron is best) over medium heat. Cook each Johnny cake for about 3-4 minutes per side, or until golden spots appear on both sides and the dough is cooked through.
The Johnny cakes should puff up a little and sound hollow when tapped. Split or tear open while warm and spread with butter.
- Serve the curried sausages with the Johnny cakes. - Adding oil or butter to the Johnny cakes helps create a softer texture!
- If you don’t have any self-raising flour, substitute with plain flour and 2 tsp baking powder. If the Johnny cake dough is too dry, add an extra splash of water.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.