Tuesday, 17 May 2016

Spiral Cut Sausages with Curry Ketchup Revisited



I got the idea for these Spiral Cut Sausages with Curry Ketchup from Beantown Baker.  And I enjoyed the results so much I wanted to post about it.  I've changed up my original recipe to avoid the onion and to use garlic in oil form only.


First, let me tell you about the curry ketchup.  It was a bit of work but the results made it worthwhile.  Next time though I might not sieve the mixture at the end – that was the most time-consuming part and I think a chunkier mixture would still be fine.

The quantities mentioned here made one almost full large jar of ketchup.

Start with a few tablespoons of garlic oil and canola oil, thenadd the following spices:

1 ½ tblsp salt
1-2 tblsp tomato paste
1 tblsp curry powder (suggest you use a bit less if you aren't a curry demon like me)
1 tsp mustard powder (you could use prepared – in which case I'd double the quantity)
½ tsp smoked paprika
Pinch of ground cloves (small pinch)
¼ tsp of ground allspice
1 tsp crushed chilli flakes

Let those spices simmer away for a couple of minutes to deepen the flavour.

Then add 2 medium tins of crushed tomatoes in juice, ½ cup of brown sugar and ¼ cup of apple cider vinegar.


Simmer all this for about 45 minutes, stirring now and then so it doesn't catch on the bottom.  Take it off the heat and stick blend it till smooth and then strain the mix through a sieve and you have it.

This ketchup needs to be stored in the fridge – since I didn't sterilise or seal the jar.

How to spiral cut your sausages

I used frankfurters – the sausage needs to be a reasonably firm one I think for this to work well.  Achieving the spiral effect was actually easy – the most difficult thing was sticking the skewer through the sausage first – I kept going off course and having to start again.  As you can see from the pic my spiral cuts were not particularly even but I must say the taste of the sausage was enhanced because all of the cut edges get a bit crispy.

So you stick a bamboo skewer through the middle of each sausage long ways.  Try to keep it straight!  When you have done this, just take your knife and start cutting at one edge on an angle through to the skewer and just keep going round and round till you get to the other end.  Then pull out the skewer and there is your spiral cut sausage ready to cook.  The sausages were a hit – I think kids would really like them too.

1 comment:

  1. Thank you for the recipe! I am printing it off now and will serve this for a lunch someday soon when the quads are here!

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