April 21, 2020
Hudson has 34 years experience in the Newcastle area and has come to help with some easy recipes for home. These recipes are designed for every day cooking at home so anyone can do them with what you have in your cupboard. Our butchers have tried these recipes and love how simple they are to put together.
Place sausages in cold water and bring to the boil. The sausages are cooked when the skin starts to roll off.
Drain sausages and cool with running water.
Roll the skin off the sausages (Somerset Meats use natural skin casings on all their sausages and that is why you can just roll the skin straight off the sausages.)
2 LT CURRY SAUCE
(Only use Clive Of India Curry Powder.)
Melt 200g butter in a pot.
Once melted add 200g Flour and mix till well combined and not sticking to the pot.
(This is called a Roux and you can use this for thickening any sauce. Whatever your liquid is the butter and flour is 10% of that. E.g. 500ml of Milk you need 50g Butter & 50g Flour. Add cheese at the end and add ½ tsp Chicken Stock Powder and you have mornay sauce.)
Bring 1lt water and 1 lt milk to the boil and 4 tbsp Clive of India Curry Powder, 3 tsp Chicken Stock Powder and stir.
Using a whisk or a stick blender add 1/3 of the roux and mix well. Continue with another 1/3 and repeat again.
Remove from heat.
Add sliced up sausages and serve with boiled rice.
You can add a packet of stir fry vegetables from the shop at the end and with the heat of the sauce they will cook through and still be crunchy.