Harry’s champion curried sausies

Wairere Nursery
Harry, left, and Lloyd a few year’s back. Bloomin’ great chaps. Pic: Donna Walsh, Waikato Times

It must be more than 20 years ago that I got this fine recipe from Harry, down the road at Wairere Nursery.

Lloyd and I used to cook up a storm back then; most Monday evenings I’d call around and we’d experiment with herbs and spices and other exotic ingredients which I’d write up as cooking articles for various newspapers.

This led to a lot of wining and dining, of course, as well as the discovery of wonderful recipes – and I have to say, Harry’s sausage curry is still an absolute winner.

I’ve make it for hoards of hungry friends who eat like wolverines, as well as just for myself when I feel like something a little more feisty than plain sausies.

It is a cracker of a dish, anywhere, anytime. Sustaining, delicious, easy to make, easy to wolf down.
This is an upmarket version, but I can vouch for it still being delicious even if various ingredients like the oyster sauce and lemongrass are left out. If you don’t have capsicums, try courgette. It’s a very forgiving recipe, and makes heaps.

Hits the spot: curried sausages
Hits the spot: curried sausages

In fact, I think we’ll have it tonight. How easy is that.

Curried sausages
12 sausages
4 – 6 rashers bacon, sliced
Two large onions, chopped
4 cloves garlic, peeled and chopped
3 or more tsps curry powder
1 tsp soy sauce
1 Tbsp oyster sauce
1 ½ cups water
2 capsicums
1 chilli, seed removed and sliced fine
2 pieces fresh lemon grass
4 medium-sized potatoes, peeled and chopped
Parsley, chopped

  • Brown sausages in a large pan, with a little oil.  Add bacon and fry a few minutes.
  • Remove meat and add a little more oil to fry the onion and garlic. Cook until soft then add to sausages in a bowl.
  • Cut the capsicum in half, remove seeds and veins, and slice small. Add with the chilli and curry powder to the frying pan, cook gently. Add a little more oil if needed. Stir constantly.
  • After a few minutes, add sausages and onion to the pan and mix together well to coat.
  • Pour in the water, soy and oyster sauce. Simply trim the ends off the lemongrass and add whole. (Remove before serving.)
  • Bring to the boil, cover and cook for about half an hour. Then add the potato.
  • While still in the pan, cut the sausages into small chunks using scissors.

Cover and cook gently for another half hour, to allow the flavours to mingle. Add parsley or other fresh herbs in the final 10 minutes if desired.

Serve with rice, and a bit of salad if you wish.   Otherwise you can bolt it down with fresh bread.  Enjoy!

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Number 8 Network - a community website for the rural areas northeast of Hamilton, NZ, is run by Gordonton journalist/editor Annette Taylor.

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