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Curried Sausages (children)

Curried Sausages (children)

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Allergen
gluten
,
wheat
Servings 20

Ingredients

  • 1.25 tbsp Olive Oil olive, regular
  •  
    1500 g Sausages, lean pork, or beef
  •  
    2.5 Onion mature, brown, raw
  •  
    5 clove Garlic fresh, raw
  • 3 Carrots regular, fresh, unpeeled, raw
  • 2.5 tbsp Curry powder
  • 7.5 tbsp Plain flour white (wheat), plain
  • 5 cup Chicken Stock liquid, chicken, reduced salt
  • 2.5 tsp Sugar white, regular
  • 1.25 tsp Salt cooking
  • 1.25 tsp Pepper black
  •  
    2.5 cup Frozen Peas green, frozen, raw
  •  
    400 g Brown Lentils, canned brown, cooked

Instructions
 

  • Heat oil in a large skillet over medium high heat.
  • Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
  • In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
  • Add curry powder and stir for 30 seconds.
  • Add flour and mix for 30 seconds.
  • Gradually pour in chicken stock, mixing constantly.
  • Add carrots, sugar, salt and pepper, stir well.
  • Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
  • Serve over mashed potato,
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Notes

Vegetarian version: 
  • Replace sausages with half the weight in vegetarian sausages (due to their higher protein content). 
 
1. Wheat/Gluten
  • Source in recipe: Plain flour (wheat)
  • Modification: Substitute with gluten-free plain flour or cornflour.
2. Milk (Dairy), Egg, Soy, Sulphites, Nuts, Peanut, Sesame, Lupin, Fish, Crustacean, Mollusc, Barley, Oats, Rye
  • Possible source in recipe: Sausages (commercial sausages may contain any of these as fillers, binders, or flavourings; sulphites are commonly used as preservatives)
  • Modification:
    • Use sausages that are clearly labelled as free from all required allergens (dairy, egg, soy, sulphites, nuts, peanuts, sesame, lupin, fish, crustacean, mollusc, barley, oats, rye, wheat/gluten).
    • Or, use homemade sausages/mince with only lean pork or beef and spices.
3. Wheat/Gluten/Barley/Oats/Rye, Soy, Sulphites
  • Possible source in recipe: Chicken stock (some brands contain wheat, barley, oats, rye, soy, or sulphites as preservatives)
  • Modification: Use a stock that is allergen-free as required, or make your own.
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