Discussion:
Curried sausages...
(too old to reply)
Rockwizzard
2008-01-16 10:35:30 UTC
Permalink
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.

Anyone ever tried this?




...........................

Are you a Rock Wizzard?

http://www.rockwizzard.com

...........................
PeterLucas
2008-01-16 11:50:29 UTC
Permalink
Post by Rockwizzard
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.
Anyone ever tried this?
The better the sausage, the better the curry.

And *never* use curry powder.

Make the curry from scratch.
--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli
Craig Welch
2008-01-16 11:57:57 UTC
Permalink
Post by PeterLucas
And *never* use curry powder.
Make the curry from scratch.
Curry powder is used to make a curry from scratch.
--
Craig http://www.wazu.jp/
1,239 Unicode fonts for 82 written language groups:
Price your own web plan: http://www.wazu.jp/hosting/
Horry
2008-01-16 17:22:13 UTC
Permalink
Post by Craig Welch
Post by PeterLucas
And *never* use curry powder.
Make the curry from scratch.
Curry powder is used to make a curry from scratch.
Actually, atoms are used to make a curry from scratch.

Unless you own one of them quantum kitchens.
FarmI
2008-01-16 12:14:10 UTC
Permalink
Post by PeterLucas
Post by Rockwizzard
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.
Anyone ever tried this?
The better the sausage, the better the curry.
And *never* use curry powder.
Make the curry from scratch.
It's curried sausages which is really a comfort food. It isn't fine
cuisine.
DragonLass
2008-01-18 10:41:23 UTC
Permalink
Post by PeterLucas
Post by Rockwizzard
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.
Anyone ever tried this?
The better the sausage, the better the curry.
And *never* use curry powder.
Make the curry from scratch.
Curried sausages made without curry powder just isn't right.

Best results I find is using a base of dutch curry soup powder, with an
extra teaspoon or so of good hot curry powder.

Making curry from scratch is best reserved for some nice diced lamb.
PeterLucas
2008-01-18 14:44:15 UTC
Permalink
Post by DragonLass
Post by PeterLucas
Post by Rockwizzard
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.
Anyone ever tried this?
The better the sausage, the better the curry.
And *never* use curry powder.
Make the curry from scratch.
Curried sausages made without curry powder just isn't right.
Ho-hum.

How pedestrian.
Post by DragonLass
Making curry from scratch is best reserved for some nice diced lamb.
And I suppose you 'reserve' the shaved ham for special occasions and
just have a shit sandwich for lunch?
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.
"Michael" @hotmail.com>
2008-01-19 02:22:44 UTC
Permalink
Post by PeterLucas
Post by DragonLass
Curried sausages made without curry powder just isn't right.
Ho-hum.
How pedestrian.
Post by DragonLass
Making curry from scratch is best reserved for some nice diced lamb.
And I suppose you 'reserve' the shaved ham for special occasions and
just have a shit sandwich for lunch?
Charming! I bet you're a real hit with the ladies.
Jeßus
2008-01-19 03:28:49 UTC
Permalink
Post by "Michael" @hotmail.com>
Post by PeterLucas
Post by DragonLass
Curried sausages made without curry powder just isn't right.
Ho-hum.
How pedestrian.
Post by DragonLass
Making curry from scratch is best reserved for some nice diced lamb.
And I suppose you 'reserve' the shaved ham for special occasions and
just have a shit sandwich for lunch?
Charming! I bet you're a real hit with the ladies.
Not quite... he likes to /hit/ ladies, or anyone else who may not be
able to defend themselves.
--
"Ralph Wiggum 2008: Because you could do worse."
PeterLucas
2008-01-19 07:50:24 UTC
Permalink
Post by "Michael" @hotmail.com>
Post by PeterLucas
Post by DragonLass
Curried sausages made without curry powder just isn't right.
Ho-hum.
How pedestrian.
Post by DragonLass
Making curry from scratch is best reserved for some nice diced lamb.
And I suppose you 'reserve' the shaved ham for special occasions and
just have a shit sandwich for lunch?
Charming! I bet you're a real hit with the ladies.
Why do I have to be charming?

Is that your way? Sleaze onto anything female around?
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.
Glenn Hampson
2008-01-23 07:55:52 UTC
Permalink
Post by "Michael" @hotmail.com>
Post by PeterLucas
Post by DragonLass
Curried sausages made without curry powder just isn't right.
Ho-hum.
How pedestrian.
Post by DragonLass
Making curry from scratch is best reserved for some nice diced lamb.
And I suppose you 'reserve' the shaved ham for special occasions and
just have a shit sandwich for lunch?
Charming! I bet you're a real hit with the ladies.
Rough as the response was I did find it mildly comical in a perverted sort
of way.
G.
PeterLucas
2008-01-23 14:14:31 UTC
Permalink
Post by Glenn Hampson
Post by "Michael" @hotmail.com>
Post by PeterLucas
Post by DragonLass
Curried sausages made without curry powder just isn't right.
Ho-hum.
How pedestrian.
Post by DragonLass
Making curry from scratch is best reserved for some nice diced lamb.
And I suppose you 'reserve' the shaved ham for special occasions and
just have a shit sandwich for lunch?
Charming! I bet you're a real hit with the ladies.
Rough as the response was I did find it mildly comical in a perverted
sort of way.
G.
My take on it was that "Dragonlady" only ever bothered to make the nice
stuff for 'special occasions'...... which lead us to believe that she
would indeed have a shit sandich, and save the shaved ham for a 'special
time'.
--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten
AusWendy
2008-01-16 14:11:15 UTC
Permalink
Post by Rockwizzard
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.
Anyone ever tried this?
My family love curried sausages made with beef and bacon sausages.

One thing that I find that lowers the fat content, (let's face it sausages
do have a lot of fat), is to cover the sausages with water, bring to the
boil, discard water and repeat the process about 3 times. Each time the
water is VERY fatty.

Aus Wendy
Rockwizzard
2008-01-16 21:15:56 UTC
Permalink
Post by AusWendy
Post by Rockwizzard
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.
Anyone ever tried this?
My family love curried sausages made with beef and bacon sausages.
One thing that I find that lowers the fat content, (let's face it sausages
do have a lot of fat), is to cover the sausages with water, bring to the
boil, discard water and repeat the process about 3 times. Each time the
water is VERY fatty.
Aus Wendy
Yup, I always boil them at least once then take the plastic wrapper
(Skin) off then make the curry.
Got some nice Italian sausages last night so gunna try it tonight.

...........................

Are you a Rock Wizzard?

http://www.rockwizzard.com

...........................
ant
2008-01-17 10:41:38 UTC
Permalink
Post by Rockwizzard
Got some nice Italian sausages last night so gunna try it tonight.
Coles Italian sausages are pretty good. When I was doing low-carb they made
it onto the list, as they used little/no cereal. It's one of the Coles brand
ones, not the el posho expensive ones. They're the thin ones and soemtimes
come with chilli.

You have to promise not to make curried sausages out of them though.
--
ant
Don't try to email me!
I'm using the latest spammer/scammer's
email addy.
Rockwizzard
2008-01-17 12:30:45 UTC
Permalink
Post by ant
Post by Rockwizzard
Got some nice Italian sausages last night so gunna try it tonight.
Coles Italian sausages are pretty good. When I was doing low-carb they made
it onto the list, as they used little/no cereal. It's one of the Coles brand
ones, not the el posho expensive ones. They're the thin ones and soemtimes
come with chilli.
You have to promise not to make curried sausages out of them though.
Well I met you half way. I got some from a butcher and whilst nice
curried ..I prefer mine as is. I did half of them in a curry which
was nice - not brilliant but yea.... would do them again - but you
cant beat a good (sorry to the Italians) Ding-a-Ling on the BBQ


...........................

Are you a Rock Wizzard?

http://www.rockwizzard.com

...........................
Craig Welch
2008-01-16 22:38:15 UTC
Permalink
Post by AusWendy
One thing that I find that lowers the fat content, (let's face it sausages
do have a lot of fat), is to cover the sausages with water, bring to the
boil, discard water and repeat the process about 3 times. Each time the
water is VERY fatty.
Not sure why you would want to get rid of one of the ingredients
that make sausages so tasty.
--
Craig http://www.wazu.jp/
1,239 Unicode fonts for 82 written language groups:
Price your own web plan: http://www.wazu.jp/hosting/
Bigbazza
2008-01-16 23:06:25 UTC
Permalink
Post by Craig Welch
Post by AusWendy
One thing that I find that lowers the fat content, (let's face it sausages
do have a lot of fat), is to cover the sausages with water, bring to the
boil, discard water and repeat the process about 3 times. Each time the
water is VERY fatty.
Not sure why you would want to get rid of one of the ingredients
that make sausages so tasty.
--
Craig http://www.wazu.jp/
I was thinking the same thing....
--
Bigbazza (Barry) Oz
FarmI
2008-01-17 06:33:39 UTC
Permalink
Post by Craig Welch
Post by AusWendy
One thing that I find that lowers the fat content, (let's face it sausages
do have a lot of fat), is to cover the sausages with water, bring to the
boil, discard water and repeat the process about 3 times. Each time the
water is VERY fatty.
Not sure why you would want to get rid of one of the ingredients
that make sausages so tasty.
But it does depend on the sausages. If I've bought ones in a supermarket
(which I now only do if I'm desperate), I find they are simply full of fat -
way over the top type fattiness. If I buy them from my butcher, they are
just perfect.
AusWendy
2008-01-17 08:53:01 UTC
Permalink
Post by Craig Welch
Post by AusWendy
One thing that I find that lowers the fat content, (let's face it sausages
do have a lot of fat), is to cover the sausages with water, bring to the
boil, discard water and repeat the process about 3 times. Each time the
water is VERY fatty.
Not sure why you would want to get rid of one of the ingredients
that make sausages so tasty.
Not get rid of it but decrease it. Bring some sausages to the boil. Turn
them off and put them in fridge when they have cooled a bit. You will be
amazed at the amount of fat that sets on the top.

Aus Wendy
PeterLucas
2008-01-17 14:26:48 UTC
Permalink
Post by AusWendy
Post by Craig Welch
Post by AusWendy
One thing that I find that lowers the fat content, (let's face it
sausages do have a lot of fat), is to cover the sausages with water,
bring to the boil, discard water and repeat the process about 3
times. Each time the water is VERY fatty.
Not sure why you would want to get rid of one of the ingredients
that make sausages so tasty.
Not get rid of it but decrease it. Bring some sausages to the boil.
Turn them off and put them in fridge when they have cooled a bit. You
will be amazed at the amount of fat that sets on the top.
Aus Wendy
Ummmmmmmmm, you haven't seen a photo of 'weasel welsh' have you?

It doesn't waste *any* of the fat in anything it eats.
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.
Bigbazza
2008-01-19 06:27:10 UTC
Permalink
Post by AusWendy
Post by Craig Welch
Post by AusWendy
One thing that I find that lowers the fat content, (let's face it sausages
do have a lot of fat), is to cover the sausages with water, bring to the
boil, discard water and repeat the process about 3 times. Each time the
water is VERY fatty.
Not sure why you would want to get rid of one of the ingredients
that make sausages so tasty.
Not get rid of it but decrease it. Bring some sausages to the boil. Turn
them off and put them in fridge when they have cooled a bit. You will be
amazed at the amount of fat that sets on the top.
Aus Wendy
I usually light fry the sausages first and cut them up and put them into the
curry..
--
Bigbazza (Barry) Oz
ant
2008-01-17 10:38:09 UTC
Permalink
Post by Rockwizzard
I feel likea feed of curried sausages.
Ugh. We used to have curried sausages at boarding school. It was SO
disgusting. I'd have much rathered the sausages grilled with buttered tip
top bread and dead 'orse.
--
ant
Don't try to email me!
I'm using the latest spammer/scammer's
email addy.
PeterLucas
2008-01-17 14:28:47 UTC
Permalink
Post by ant
Post by Rockwizzard
I feel likea feed of curried sausages.
Ugh. We used to have curried sausages at boarding school. It was SO
disgusting. I'd have much rathered the sausages grilled with buttered
tip top bread and dead 'orse.
They would have been made with curry powder.

The only thing curry powder is good for is for putting in mashed up hard
boiled eggs, with a bit of mayo.

Anyone who uses curry powder to make a 'curry' is pathetic.
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.
"Michael" @hotmail.com>
2008-01-18 01:27:34 UTC
Permalink
Post by PeterLucas
They would have been made with curry powder.
The only thing curry powder is good for is for putting in mashed up hard
boiled eggs, with a bit of mayo.
Anyone who uses curry powder to make a 'curry' is pathetic.
Nice generalisation. There are other curry powders in the world besides
'Keen's', you know?
PeterLucas
2008-01-18 05:43:16 UTC
Permalink
Post by "Michael" @hotmail.com>
Post by PeterLucas
They would have been made with curry powder.
The only thing curry powder is good for is for putting in mashed up hard
boiled eggs, with a bit of mayo.
Anyone who uses curry powder to make a 'curry' is pathetic.
Nice generalisation. There are other curry powders in the world besides
'Keen's', you know?
Yes........ there's Madras.

Good for making curried eggs, and that is all.

If you want a tasty Madras Beef Curry......

http://www.taste.com.au/recipes/7665/madras+beef+curry

Oh, look!! Not one mention of "curry powder".
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.
"Michael" @hotmail.com>
2008-01-18 06:38:56 UTC
Permalink
Post by PeterLucas
Yes........ there's Madras.
Good for making curried eggs, and that is all.
If you want a tasty Madras Beef Curry......
http://www.taste.com.au/recipes/7665/madras+beef+curry
Oh, look!! Not one mention of "curry powder".
My point was you could buy a simple garam masala, or curry powder containing
those few spices.
PeterLucas
2008-01-18 14:34:14 UTC
Permalink
Post by "Michael" @hotmail.com>
Post by PeterLucas
Yes........ there's Madras.
Good for making curried eggs, and that is all.
If you want a tasty Madras Beef Curry......
http://www.taste.com.au/recipes/7665/madras+beef+curry
Oh, look!! Not one mention of "curry powder".
My point was you could buy a simple garam masala, or curry powder
containing those few spices.
Ahhhhhhhhh, lazy, hey?
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.
canetoad
2008-01-18 19:41:47 UTC
Permalink
Post by PeterLucas
Post by "Michael" @hotmail.com>
Post by PeterLucas
Oh, look!! Not one mention of "curry powder".
My point was you could buy a simple garam masala, or curry powder
containing those few spices.
Ahhhhhhhhh, lazy, hey?
OK enough is enough. Is it time to remind the group of your glowing
reports of a frozen, tv curry meal and your drunken tirade of
obscenities and accusations when I said it was a glutinous mess?

You'd be better off checking that posts are no longer archived before
playing the pompous (and hypocritical) twat.
PeterLucas
2008-01-18 23:07:40 UTC
Permalink
Post by canetoad
Post by PeterLucas
Post by "Michael" @hotmail.com>
Post by PeterLucas
Oh, look!! Not one mention of "curry powder".
My point was you could buy a simple garam masala, or curry powder
containing those few spices.
Ahhhhhhhhh, lazy, hey?
OK enough is enough. Is it time to remind the group of your glowing
reports of a frozen, tv curry meal and your drunken tirade of
obscenities and accusations when I said it was a glutinous mess?
You'd be better off checking that posts are no longer archived before
playing the pompous (and hypocritical) twat.
LOL!!!

I don't see any link to the 'said post'....

Seems *someone* has got their knickers in a twist and is resorting to
lying because a quick Google search on "glutinous mess author canetoad"
does not reveal *one* post.

And all over my assertation that currys should be made from scratch!!

That, "canetoad", would make you seem quite pathetic!!
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.
"Michael" @hotmail.com>
2008-01-19 02:25:37 UTC
Permalink
Post by PeterLucas
Post by canetoad
OK enough is enough. Is it time to remind the group of your glowing
reports of a frozen, tv curry meal and your drunken tirade of
obscenities and accusations when I said it was a glutinous mess?
You'd be better off checking that posts are no longer archived before
playing the pompous (and hypocritical) twat.
LOL!!!
I don't see any link to the 'said post'....
Seems *someone* has got their knickers in a twist and is resorting to
lying because a quick Google search on "glutinous mess author canetoad"
does not reveal *one* post.
If Google archived this newsgroup you might have a point.
PeterLucas
2008-01-19 07:54:11 UTC
Permalink
Post by "Michael" @hotmail.com>
Post by PeterLucas
Post by canetoad
OK enough is enough. Is it time to remind the group of your glowing
reports of a frozen, tv curry meal and your drunken tirade of
obscenities and accusations when I said it was a glutinous mess?
You'd be better off checking that posts are no longer archived before
playing the pompous (and hypocritical) twat.
LOL!!!
I don't see any link to the 'said post'....
Seems *someone* has got their knickers in a twist and is resorting to
lying because a quick Google search on "glutinous mess author
canetoad"
Post by "Michael" @hotmail.com>
Post by PeterLucas
does not reveal *one* post.
If Google archived this newsgroup you might have a point.
Well, that twonk 'cantoad' seems to think it's archived.
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.
Jeßus
2008-01-18 23:14:54 UTC
Permalink
Post by canetoad
Post by PeterLucas
Post by "Michael" @hotmail.com>
Post by PeterLucas
Oh, look!! Not one mention of "curry powder".
My point was you could buy a simple garam masala, or curry powder
containing those few spices.
Ahhhhhhhhh, lazy, hey?
OK enough is enough. Is it time to remind the group of your glowing
reports of a frozen, tv curry meal and your drunken tirade of
obscenities and accusations when I said it was a glutinous mess?
You'd be better off checking that posts are no longer archived before
playing the pompous (and hypocritical) twat.
For those of us familiar with peter lucas - well, I guess we are just
used to it...

He can't handle even the slightest hint of critiquing of his views, at
which point his wanna-be 'urbane sophisticated gourmet' personality is
replaced with his natural abusive sociopath's personality.

God forbid you point out any of his hypocrisies or inconsistencies...
never mind his copy and pasting-based 'knowledge' :)

Its more fun to use him for a joke - which he is :)
"Michael" @hotmail.com>
2008-01-19 02:24:56 UTC
Permalink
Post by PeterLucas
Post by "Michael" @hotmail.com>
Post by PeterLucas
Yes........ there's Madras.
Good for making curried eggs, and that is all.
If you want a tasty Madras Beef Curry......
http://www.taste.com.au/recipes/7665/madras+beef+curry
Oh, look!! Not one mention of "curry powder".
My point was you could buy a simple garam masala, or curry powder
containing those few spices.
Ahhhhhhhhh, lazy, hey?
No, I never mentioned how I made my curries. If you must pry, I generally
dry roast whole seeds like cumin and coriander, before putting them in a
spice grinder.

I wouldn't call someone pathetic because they didn't go to that length
though. Likewise, I wouldn't expect to be labelled as such because I don't
dry and grind my own fresh turmeric.
PeterLucas
2008-01-19 07:53:07 UTC
Permalink
Post by "Michael" @hotmail.com>
Post by PeterLucas
Post by "Michael" @hotmail.com>
Post by PeterLucas
Yes........ there's Madras.
Good for making curried eggs, and that is all.
If you want a tasty Madras Beef Curry......
http://www.taste.com.au/recipes/7665/madras+beef+curry
Oh, look!! Not one mention of "curry powder".
My point was you could buy a simple garam masala, or curry powder
containing those few spices.
Ahhhhhhhhh, lazy, hey?
No, I never mentioned how I made my curries. If you must pry, I
generally dry roast whole seeds like cumin and coriander, before
putting them in a spice grinder.
Well, if you'd opened your trap in the first instance, quite a lot of
this dialogue would have been negated.
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.
ant
2008-01-19 02:15:39 UTC
Permalink
I have a pile of packaged curry powders that someone gave me. They are quite
amazing and horrifically expensive. Got them from a mob in QLD called
Mudgereeba Spices. When I heat a curry at work that I've made with them,
people come sniffing in and several have gone off and bought spices from
them. I can't make spice mixes from scratch that taste like these, they're
exceptional.

I have a big jar of one, called Old Dehli Duck Curry Blend, and you mix it
into a paste using vinegar before adding to the onions, and it's amazing.
--
ant
Don't try to email me!
I'm using the latest spammer/scammer's
email addy.
PeterLucas
2008-01-19 07:49:05 UTC
Permalink
Post by ant
I have a pile of packaged curry powders that someone gave me. They are
quite amazing and horrifically expensive. Got them from a mob in QLD
called Mudgereeba Spices. When I heat a curry at work that I've made
with them, people come sniffing in and several have gone off and
bought spices from them. I can't make spice mixes from scratch that
taste like these, they're exceptional.
I have a big jar of one, called Old Dehli Duck Curry Blend, and you
mix it into a paste using vinegar before adding to the onions, and
it's amazing.
Looks pretty good....... might have to try them. Best to buy the stuff in
small lots to maintain the freshness.

http://users.atnet.net.au/allan/intro.htm

http://users.atnet.net.au/allan/curries.htm
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.
Craig Welch
2008-01-18 06:07:09 UTC
Permalink
Post by PeterLucas
Anyone who uses curry powder to make a 'curry' is pathetic.
Millions of Indians seem to do OK with that method ...
--
Craig http://www.wazu.jp/
1,239 Unicode fonts for 82 written language groups:
Price your own web plan: http://www.wazu.jp/hosting/
augie
2008-01-18 09:51:32 UTC
Permalink
Post by Craig Welch
Millions of Indians seem to do OK with that method ...
I have some curry powder that my friend, who resides in Israel, used to
send me. (Up until a few years ago, now I have no hope of receiving it
anymore :( )

She sends (used to send) an English translation with each packet. The
spices that are contained in the mix and the aromas are wonderful and
the curry I make with any of the varieties so yum.

Nothing like good old Keens, mind you ;)
--
Private sig line. Do not read.
DragonLass
2008-01-18 10:42:01 UTC
Permalink
Post by Rockwizzard
I feel likea feed of curried sausages. I normally just buy any old
breakfast type sausage from Coles or whatever but someone suggested
trying Italian sausages.
Anyone ever tried this?
Personally I have taken to using Chevapi sausages for mine. They are very
low fat, and very tasty.
ant
2008-01-19 02:17:29 UTC
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Post by DragonLass
Personally I have taken to using Chevapi sausages for mine. They are
very low fat, and very tasty.
They are great for pasta too, with tinned tomatoes and finished with yogurt
(and cut up to resemble little meatballs).
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