Japanese-Style Sausage Curry
Japanese-Style Sausage Curry
This curry combines a saucy Japanese Kare (curry) with garlicky kolbassa sausage. Carrots, potatoes, golden sausage and a thick curry gravy will make this an instant comfort food in your home.
Servings
4
Preparation
15 Mins
Cook Time
35 Mins
Level
Ingredients
¼ cup butter
⅓ cup all-purpose flour
3 tbsp curry powder
¼ tsp Chinese five-spice powder
1 tbsp canola or vegetable oil
1 Schneiders® Kolbassa (300 g), cut into ½-inch pieces
1 onion, diced
4 cloves garlic, minced
1 tbsp minced fresh ginger
3 carrots, peeled and diced
2 stalks celery, diced
1 ½ lbs (about 4) yellow-fleshed potatoes, peeled and cut into ½-inch cubes
2 tbsp ketchup
1 tbsp honey
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 pkg (900 mL) sodium-reduced beef broth
1 tbsp rice vinegar
2 tbsp green onion, sliced
1 tbsp sesame seed, toasted
Directions
In small saucepan, melt butter over medium heat. Add flour, curry powder and five spice powder; cook and stir until light golden, about 2 minutes. Remove from heat and set aside.
Heat canola oil in Dutch oven over medium heat; brown kielbasa on all sides. Remove to plate.
Add onion to pan and cook until tender, about 3 minutes. Add the garlic and ginger; cook, stirring until fragrant, about 1 minute. Return kielbasa and any accumulated juices to pan; add carrots, celery, potatoes, ketchup, honey, soy sauce, Worcestershire sauce and curry roux. Stir well. Gradually stir in broth; bring to boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Stir in vinegar; simmer for 5 minutes.
Top with green onions and sesame seeds.
