Queen Nana's Sweet Curried Snags
I love a vintage recipe! Also known as "things the Queen Nana used to make". Of course, when Nan was whipping things up in her kitchen, she was doing it without the amazing technology and user friendliness of the VZUG Combi-Steam. Therefore I feel it is my royal duty to share some of those traditional delights with you all, and integrate them into our favourite oven. This dish ticks many dinner time boxes. It's budget friendly, uses everyday ingredients, is nutritious, pleases kids and adults alike and, with the use of the VZUG Combi Steam, is ridiculously simple to throw together.
I call this a "sweet curry" because it's not particularly spicy. It has a spiced curry flavour but it's not "hot" in any way. It takes me right back to being a kid and if you serve it with some creamy mashed potatoes or rice you just can't go wrong. It's perfect for the Autumn months and uses great seasonal veggies too!
Let's curry on.
Queen Nana's Sweet Curried Snags (serves 6)
Ingredients:
20 good quality beef or pork chipolata sausages (or 10 full-size thin sausages)
3 sticks celery (sliced)
2 small carrots (sliced thinly)
1 large brown onion (halved and sliced thinly)
1 ripe tomato (diced)
1 medium apple (cored and diced)*
1 cup shredded green cabbage
1 cup chicken or veggie stock
1 1/2 tsp curry powder
1 heaped tbs cornflour
1 tbs tomato ketchup
1 tsp white wine or apple cider vingear
1 tsp brown sugar or 1 tsp honey
S&P
Method:
Line your steamer tray with baking paper and lay the sausages onto the tray. Place into the Combi-Steam. Select Steam. Set the temperature to 100 degrees C or 100%. Cook for 10 minutes or until sausages are just firm to the touch.
Meanwhile, combine the stock, curry powder, cornflour, ketchup, vinegar and sugar/honey in a mixing jug, mixing well until smooth.
Place the veggies into a large, shallow, oven proof dish and mix to combine. Pour over the curry sauce mixture. Season well with some S&P.
When the sausages are done, remove and allow the sausages to cool slightly before "sliding" off the skins and discarding.
If using loaner sausages chop them into bite sized pieces. For chipolatas you can leave them whole or cut in half. Place them into the dish pressing down a little to immerse partially in the sauce.
Place the dish onto a rack in your CombiSteam. Select Combination Steam/Hot Air+Steaming. Set the temperature to 200 degrees C. For variable Steam select 20%.
Cook for 40 minutes or until sauce is thick and bubbling and the veggies are nice and tender. A little browning on the tops of the sausages is also lovely.
Serve with rice or mash as desired.
Notes:
*I use a Granny Smith apple but any crisp apple will work as long as it's not too floury.
V-ZUG/Wolf Tip:
In your V-ZUG/Wolf CombiSteam you have an automatic option to cook this recipe. Simply prepare as directed and in Step 6, place into the oven on a rack. Select BakeOMatic - Braising Meat - Medium Brown. Remove the food at the end of the automated cooking time or set an end time to delay the start and have the meal ready when you would like it. Easy!
I think these turn out better than Nan's stove top version ever did and I only have 1 serving dish and a steamer tray to wash at the end. Get your vintage on an give it a go. It's also great frozen and then thawed using Steam at 40 degrees before Regenerating to serve. Can't go wrong!
Happy Cooking!
Yours in the kitchen,
The CSQ. x