I am calling out to all sausage lovers. I particularly love Kenyan sausage, but the good news is that you can use any kind of sausage for this recipe. This sausage curry with white rice is good AF. While it may not be as common, it’s still one of our favorite meals whenever we have enough sausages.
For those days when you do not know what to make for lunch or dinner, consider this versatile sausage curry. It blends different vegetables, spices, and sausage meat. You can also make it as spicy as you like.
Can I use any sausage?
I have to only talk about the farmers’ choice sausage in Kenya because of its unique flavor. However, if you are used to any other type of flavor, you may still use it. Since the recipe is borrowed from currywurst, you can bet any sausage works. It all depends on the flavors you are reaching for.
Origin
The internet is really good at helping us prepare all the different meals we may not know about. Akenyan Chef taught me how to make this sausage curry, and contrary to what most would think, it’s not of Indian origin.
It’s an ancient German meal called currywurst, but of course, the one I suggest here has our Kenyan flavors to please our taste buds. Let’s just say that this sausage features browned sausage that you cook in a rich, creamy curry to enjoy with white rice.
For some people, this is a meal of the past, but I still love it for its richness and goodness, especially when I crave curry. The real question is, have you ever tried to make it? If you haven’t, ride with me, and let’s learn.
How to cook sausage curry with white rice
Ingredients
If
Sausage
I like to use the farmer’s choice sausage in Kenya. However, you can use whichever sausage you like. Take the Germans, for example, who use their wurst and love it. It’s all about the unique flavors that you want to have.
Chicken stock(optional)
This makes the flavors even better, so you can use it. I like to make my chicken stock at home and refrigerate it, but if you don’t already have the stock, you can use water. This is not a must-have ingredient; it only makes your work easier.
Red onion and garlic
i like to have lots of onions because i believe it influence the food flavor deeply. Set the onions aside, as well as the garlic, and for better results, use at least two large onions.
Coconut or peanut cream
Although you can use the peanut cream you make at home, I find it stronger than coconut cream, so I like to use coconut flavor instead.
Carrots
This will not only deliver the perfect color but also give your meal texture and sweet flavor.
Peas
Sometimes, I add the peas for even more rich color and goodness.
Tomato paste
Here, we don’t need to use real tomatoes. The paste is good enough.
Spices
I love the versatility of the spices because you can use the Kenyan royco or add the curry, chilies, cumin, and coriander, but make sure it does not overpower the curry flavor.
Green pepper
This is optional because you can deliver the perfect and rich flavor efficiently.
Cooking
Whenever I need to cook this meal, I can’t explain how often I want to bite it even before it’s ready.
Method
Preparation
The first step is to cut the sausages into bite-sized pieces and then set them aside, ready to start the pan-frying process.
Next, cut the onions and pepper, mince the garlic and ginger, and then you are ready for the cooking process. We do add peas to give it not just color but the vegetable flavor. At this point, you can start boiling the peas, too, and then set them aside.
If you like the greens as a major side salad, you can have whichever salad you want as an accompaniment. Cucumber salad is excellent and easy to make, too.
Remember, you only need a stove top to prepare this delicious goodness and not much time.
Brown the sausage
Not that we aren’t cooking them thoroughly, but we are browning the exterior to give it color. The sausage will continue to cook at the last stage.
Cook the vegetable
Once you are done browning the sausage, you can cook the rest of the vegetables, starting with the onions, minced garlic, and ginger. If you don’t have your green peas ready, you can boil them here.
I didn’t have tomato paste for this particular recipe, so I pureed my tomatoes and used them. Trust me, it’s still great, but if you have tomato paste, it’s better for this recipe. It not only gives it a rich color but also an intense and delicious flavor.
Add in your spices
Next, add your curry powder, cayenne pepper, paprika, chilies, and royco cubes if you like. Here, you are free to use whichever spices you love. Nite that you’re free to use whichever spices you like.
If you have capsicum, you can add it at this point. Also, add the carrots because they are harder, so you want them to soften slightly. Next, add the potatoes and peas, then cover and let it cook. Remember, it takes time to cook properly.
This should take about 5-10 minutes. Remember to simmer it not allow it to cook over high heat.
Add sausages
Now, you can add your cut and partially cooked sausage and the remaining chicken stock or water if you don’t have it. Cover it again for 8 minutes to simmer and cook thoroughly.
Add coconut cream
To finish, add your favorite coconut cream or heavy coconut milk. Let it cook for another two minutes, and then it’s ready. You can also add the peanut sauce if you like, but I find it strongly flavored, so I prefer to use coconut cream for the rich coconut flavor.
Serve it
Serve hot over fluffy white rice. Ensure your rice is ready for you to enjoy. I love this sausage curry with white rice, but you can also serve it with chapati or some dinner rolls.
FAQs
Can I use any sausage?
So far, I realize that almost everyone who cooks this meal uses the sausages they have from their place, and therefore, it’s okay to use your sausage of choice.
Can I reheat the leftovers?
Of course, make sure you store it in the fridge. Once you are ready to eat it, you can microwave it or reheat it on the stovetop.