This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
We’re celebrating our first Thanksgiving in Nicholes Manor! How ’bout them apples? So of course, I’m on a cooking spree and while I am creating my huge menu for the big day next Thursday, I’m looking for something that I can make in the days leading up that aren’t just sandwiches. I thought that I was doing something super new with my Johnsonville Naturals Italian Sausages by making them into a curry, but it turns out, I’m an entire continent behind. I mean, who curries ITALIAN SAUSAGES IN THE UNITED STATES?! The answer is, no one, but it’s a HUGE thing in Australia. There’s just something about Italian Sausages in general. We’ve had them in spaghetti, and love the taste, why not curry?
It’s neither here nor there, and I’m okay with not finding a brand new recipe to introduce to the masses, BUT I am happy that this is actually one of my first tried and true recipes that I have developed and tested on my family. From making my own curry mix with spices purchased from Penzey’s Spices (oh how I miss being able to walk into that place) to cooking up long grain basmati rice to accompany. I’m truly proud of this dish which can be simmered slowly on the stove while you are busy doing other things to prepare for dinner next week.
Johnsonville Naturals provide a clean and simple label and do not contain artificial ingredients, flavors, colors or preservatives. The line focuses on high quality, natural ingredients, such as premium cuts of meat and flavorful spices to deliver great taste people expect from America’s leading sausage brand. I was already a fan of Johnsonville Sausages as you can see from my stuffed peppers that I made earlier, but knowing that they are taking steps to eliminate extra stuff without cutting taste is great. Simmering the slightly sweet sausages in savory and spicy curry nestled on rice is the perfect type of meal to have when you’re not really ready to do the BIG meal just yet.
The curry came together in about an hour and I was able to chop up vegetables that I will need for next week’s marathon of cooking. You know, being able to prep for things helps to keep me sane before cooking all day and night on Wednesday. Also, baking starts tomorrow, and well, my family, as much as they would like to, can not eat sugary items from now until Thursday afternoon.
So, to make this great meal, you’ll need to gather some spices. While I will admit that some of them are not readily available at your local store, having them on hand will make you want to make several types of curry all the time, so they will NOT go to waste.
- 5 cardamom pods, split
- 2 teaspoons whole cumin seeds
- 2 teaspons ground cumin seeds
- 2 teaspoons coriander seeds, ground
- 1/2 cup ghee (you can make your own, or purchase in the ethnic aisle of your grocery store)
- 2 tablespoons vegetable oil
- 2 tablespoons garam masala powder
- 1 teaspoon turmeric
- 4 bay leaves
- 1 tablespoon curry powder
- 1 tablespoon brown mustard seeds
- 1 piece dried cinnamon bark
- 2 cloves of garlic, crushed
- 2 medium onions, chopped finely
- 2 teaspoons chilli powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 28 oz can peeled stewed tomatoes, roughly chopped
- 3 teaspoons tomato paste
- 1 cup of water
- 2 packages of Johnsonville Naturals Italian Sausages
- Crush the cardamom, cumin, and coriander seends in a mortar and pestle. You just want to crush, no fine grinding.
- Cook your Johnsonville Natural Italian Sausages until almost done (about 10 minutes) and remove from heat. Cut them into one inch medallions and set aside covered, until ready to add to the curry base.
- In a large pot combine the ghee and oil. Add all the spices except the chilli powder. Cook on medium heat until fragrant (about five minutes.)
- Add the garlic and onion and sweat until softened. Add half the chilli powder, the sugar and salt to taste. Simmer for another 20 minutes
- Add the Johnsonville Natural Italian Sausages to the curry base.
- Remove the cinammon bark, bay leaves and cardamom pods from the base.
- When your meat is cooked, add the tomatoes, tomato puree and water. Stir well and continue to let it simmer gently with a lid for 30 minutes
- Cook long grain basmati rice per the directions, and top with the curry.
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