Original Recipe: Edmonds

A very basic recipe, but you can jazz it up with your own additions. Ingredients in italics aren’t critical, but they are what I’ve added to mine.

Ingredients

• 450 – 500g sausages
• 1 tbsp canola or sunflower oil
• 2 onions, finely chopped or finely sliced
• 1 tsp garlic salt
• 1 tsp curry power, mild or hot to suit preference
• 1 1/2 cups of chicken stock
• Tin chopped tomatoes
• 1 Zucchini, finely chopped
• 1 carrot, sliced into rings
• 3-4 mushrooms, sliced

Method

1. Cook the sausages in a frying pan. Once cooked, drain away any fat which has come out and dispose of it thoughtfully. Then add some fresh oil to the pan (olive oil can be used)
2. Add the onion, zuchinni, carrot, and mushrooms to the mixture (if using), and cook over a medium heat until the vegetables are lightly cooked.
3. Add the garlic salt and curry powder, and stir them in.
4. Add the tin of chopped tomatoes (if using)
5. Add the chicken stock and cook until heated through. Serve with rice.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

12/02/24