Spice up your sausages with this tasty curry.
Preparation: 10 minutes
Cooking: 25 minutes
1kg beef sausages
1 tbsp vegetable oil
4 medium onions, thickly sliced
4 cloves garlic, copped
1 tbsp grated ginger
2 tbsp curry powder
1 tsp turmeric
500ml tomato passata
2 cups beef stock
1 tsp sugar
150ml thickened cream
1/4 cup picked coriander leaves
Heat a large casserole dish over medium heat and fry the sausages in batches until browned.
Add the onions and fry for a further 3 minutes or until they are softened. Add in the garlic and ginger and continue to fry until they are fragrant.
Stir in the curry powder, add turmeric and combine with the onions. Add the tomato passata, stock, soy sauce and sugar and stir well. Bring to a simmer for 5 minutes, then return the sausages to the pot and simmer for a further 10 minutes.
Remove from the heat and stir through the cream. Serve scattered with coriander leaves.
If you prefer, you can substitute the stock for water.
Don't prick your sausages before cooking as this will cause them to burst.
Serve with fresh steamed greens such as brocollini and beans.
Food plays a significant role in Australian lifestyles; we seek underground restaurants, multicultural taste experiences or foodie travel destinations. We value our time eating and trying new dishes together and want to indulge in the most delicious food.
We are spoilt too, with top quality Australian Beef served across every corner of Australia – not only in our high-end restaurants, but also in our down-to-earth pubs and cafes.
Proving you don't have to break the bank to have the tastiest beef, Adam Liaw and Frank Camorra have partnered with Australian Beef this summer to showcase their favourite unpretentious, local finds, and have each created two recipes to show Australians how to get Michelin-worthy taste sensations in the comfort of their own homes.
Adam Liaw, best known for his punchy Asian recipes and Masterchef win in 2010, is not one to shy away from bold flavours, as shown in his mouthwatering recipes: beef sausages onion curry and creamy pepper steak spaghetti.
"I love discovering local eateries new and old, trying the owners' recommended dishes and really appreciating the love and pride they put into their food. My dishes are inspired by the local eateries I love but with a home twist that anyone can make and everyone will enjoy.
For my first recipe, I always love the variety of flavours in a curry and mixing that with sausages gives it the Aussie twist it needs for summer. My second recipe was based on the fact that if you're going for an instant crowd pleaser you can never look past a great pasta dish."
Frank Camorra, Head Chef at Melbourne hotspot MoVida, loves to incorporate his Spanish heritage into his dishes and has created delicious, Andalusian marinated spiced skewers alongside a spiced beef tartare.
"As a chef I'm not only a fan of cooking but also a fan of eating good quality meals. I am always on the look out for local produce or authentic local restaurants doing great things.
"I've created two recipes that highlight the high quality beef we are blessed with in Australia and partnered it with my personal Spanish flavours. Skewers are the perfect dish for a summer barbecue with friends and family and are incredibly easy to cook and eat, My second dish is a spiced beef tartare because there's nothing better in hot weather than a cooling dish that packs a punch with great flavours".
Create Adam or Frank's recipes at home this summer using the easy recipes below, or visit www.australianbeef.com.au.