Recipe created by Sarah Todd from Farm to Fork
Serves: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 20g ginger, finely grated
- 4 sausages (about 150g each), cut into 3cm pieces
- 350g passata
- 1 tablespoon honey
Spice mixture:
- 2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1 teaspoon ground turmeric
- paprika
To serve: fluffy white rice, lime, spring onion
Method:
- Heat extra virgin olive oil in a large RACO saucepan over medium-high heat. Add onion and sauté until golden (8 minutes). Add ginger and fry until fragrant approximately 1 minute, then add spices and stir through.
- For spice mixture, pound whole spices with a mortar and pestle until very finely ground. Add turmeric and set aside.
- Add sausage and fry until starting to brown (5 minutes), then add passata and 200ml water as needed. Season to taste and bring to a boil, then reduce heat to low and simmer until sauce reduces by half (10-15minutes). Add honey and season to taste. Serve with rice, lime and spring onion