Aussie Curry Snags: A Flavour-Packed Twist on a Classic
Curried sausages, or “curry snags,” have long been a staple in many Australian households. This dish takes the humble sausage and elevates it with a punchy curry sauce, creating a comforting and savoury meal that many Aussies grew up enjoying. While the recipe is simple, there’s so much more behind its ingredients and the history that has influenced this beloved dish. Let’s dive into the background of curried sausages and the ingredients that make it unique.
The Origins of Curried Sausages
Curried sausages became popular in Australia during the mid-20th century. As Australia became more multicultural, there was an influx of spices and new flavours entering Aussie kitchens. Curry powder, a mix of various spices, became a favourite addition to the simple sausage dish, giving it an exotic twist. This resulted in curried sausages being a versatile, easy-to-make meal that quickly became a go-to for families. While the dish has its roots in traditional British cooking, the curry influence made it more appealing to Aussie palates.
The Role of Sausages in Australian Cuisine
Sausages, or “snags” as Aussies affectionately call them, are an iconic part of Australian food culture. Whether they’re being thrown on the barbecue for a weekend get-together or cooked in a hearty stew, sausages are an accessible, affordable protein for many households. Australian sausages have a distinctive taste, often made from beef, pork, or a mix of meats. However, in recent years, gluten-free sausages have become more popular, catering to people with coeliac disease or those choosing to avoid gluten. This makes them perfect for gluten-free versions of Aussie favourites like curry snags.
The Spices: Curry Powder, Cinnamon, and Cardamom
Curry powder is the star ingredient in curried sausages, bringing a rich blend of spices that include turmeric, cumin, coriander, and fenugreek. Each of these spices plays a role in giving the dish its warm, earthy flavour. The addition of cinnamon and cardamom in many curry recipes adds an extra layer of complexity, providing a subtle sweetness and aromatic depth that balances the spice. Both cinnamon and cardamom are commonly used in Indian and Middle Eastern cuisine, but their versatility has made them a valuable addition to Western cooking too.
In fact, the combination of these spices showcases the fusion of flavours that Australian cuisine has come to embrace. Although cinnamon is often thought of as a spice used for sweet dishes, its presence in savoury meals like curry demonstrates its wide-ranging appeal.
Coconut Milk: A Creamy Addition
Coconut milk is another key ingredient that adds creaminess and richness to the curry sauce in Aussie curry snags. Originally from Southeast Asian and South Pacific cuisine, coconut milk has made its way into many curry recipes worldwide. The smooth, velvety texture of coconut milk perfectly complements the bold spices, balancing their heat while adding a tropical undertone. It’s also a great dairy-free alternative, making this version of curried sausages more inclusive for those with dietary restrictions.
In addition to its texture, coconut milk has a mild, slightly sweet taste, making it ideal for those who prefer their curry sauces not to be overly spicy. This is why it’s become such a popular ingredient, particularly in Australian homes where different family members have varying spice tolerances.
Chicken Stock: The Base of Flavour
Chicken stock serves as the foundation for the sauce in curried sausages, providing a savoury depth that ties all the ingredients together. Whether homemade or store-bought, gluten-free chicken stock is an essential ingredient, ensuring that the sauce remains full-bodied and rich. Stock adds a depth of flavour that water simply cannot, enhancing the overall taste of the dish.
The use of stock in cooking dates back centuries and is a staple in many traditional dishes across the world. In this case, it helps to infuse the curry with a hearty base, complementing the spices and giving the sauce a slightly thicker consistency. Stock, particularly chicken stock, has been used in soups, stews, and gravies for generations, making it a well-loved addition to this recipe.
Veggies: The Unsung Heroes
Curried sausages typically include vegetables like onions, carrots, and peas. While the sausages and curry sauce are the stars of the dish, the vegetables contribute texture, colour, and an extra dose of nutrition. Onions provide a natural sweetness when sautéed, while carrots offer a slight crunch and contrast to the softness of the sausages. Peas, although often overlooked, bring a pop of colour and a mild, sweet flavour that works well with the spiciness of the curry.
Onions have long been a staple in cooking due to their ability to add a natural sweetness when caramelised. Similarly, carrots have been used in stews and soups for centuries due to their versatility and ease of preparation. Both ingredients bring their own unique flavour and texture to the dish, making them essential components of Aussie curry snags.
The Evolution of Gluten-Free and Dairy-Free Versions
As more people have developed food intolerances or adopted specific dietary preferences, traditional dishes have evolved to cater to modern needs. Aussie curry snags are no exception. By using gluten-free sausages, stock, and curry powder, as well as dairy-free coconut milk, this dish becomes accessible to those who avoid gluten and dairy. The good news is that these substitutions don’t compromise the taste or texture of the dish. In fact, they may even enhance it by bringing different elements to the table.
Gluten-free cooking has come a long way, and it’s now easier than ever to find quality ingredients that taste just as good as their gluten-containing counterparts. Similarly, dairy-free alternatives like coconut milk have made it possible to enjoy creamy, rich dishes without the use of traditional dairy products.
Conclusion: A Dish for Everyone
Aussie curry snags have been a comforting, flavourful meal for generations of Australians, and their popularity shows no sign of fading. Whether you’re gluten-free, dairy-free, or just looking for a hearty meal that’s easy to make, this dish delivers. The combination of spices, sausages, and vegetables in a creamy curry sauce creates a meal that’s satisfying and packed with flavour.
With gluten-free and dairy-free versions now readily available, everyone can enjoy this Aussie classic. The next time you’re looking for a comforting meal with a bit of spice, why not give Aussie curry snags a go?
Aussie Snag Curry
Curried sausages, or “curry snags,” have long been a staple in many Australian households. This dish takes the humble sausage and elevates it with a punchy curry sauce, creating a comforting and savoury meal that many Aussies grew up enjoying.
5
servings10
minutes20
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Ingredients
- Ingredients
1 kg 1 gluten-free sausages
1 tablespoon 1 minced garlic
1 tablespoon 1 minced ginger
Oil for cooking
1 tablespoon 1 gluten-free curry powder
1/4 teaspoon 1/4 cinnamon powder
1/4 teaspoon 1/4 cardamom powder
3 3 fennel seeds
1 teaspoon 1 garam masala
500 ml 500 gluten-free chicken stock
200 ml 200 coconut milk
Salt and white pepper to taste
1 1 finely diced onion
1 1 carrot, peeled and finely sliced
1 cup 1 frozen peas
1 cup 1 tinned tomatoes
1 tablespoon 1 gluten-free corn flour with 1 tablespoon cold water
Directions
- Instructions
- Heat a skillet over medium-high heat with a little oil and brown the sausages. Once browned, remove from the pan.
- Lower the heat, add a bit more oil, and sauté the onions until translucent. Add the garlic and ginger, cooking for another minute.
- Stir in the curry powder, cinnamon, and cardamom, and let it cook for a minute before adding the chicken stock and tomatoes.
- Pour in the coconut milk, followed by the sliced carrot and frozen peas.
- Mix the cornflour and cold water and then mix it into the sauce.
- Return the sausages to the skillet and cook everything together until the sausages are fully cooked through.
- Taste and season with salt and white pepper.
- Serve with mashed potatoes or rice for a comforting meal.
