Here’s my cheat’s Curried Sausages for when you just can’t be bothered making the real deal but it’s every bit as fabuliciouz!
Start off by bunging 8 snags into a large pot & covering with water. Bring that to a boil to cook.
Meanwhile, grab yourself a large frypan & whack in a 400ml tin of coconut milk before adding in the juice of half a lemon (or just a jolly good squirt from the lemon juice bottle!), a generous pinch of salt & as much curry powder as your taste buds can handle (I use good old Keens). Then simply bring it to a simmer, stirring occasionally.
At this point you can choose to throw in a handful of frozen veggies to cook in the curry sauce.
Start dragging the snags out of the water to your chopping board. I was well trained by my old dog (bless her wee departed soul) to remove the skins for her cut before slicing up the soft snags & throwing them in the sauce.
Mix well to coat & serve with rice, noodles or pasta – whatever floats your boat.