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Chicken Sausage Curry
  View of Kanchenjunga from "Keventers" For more such beautiful pics visit my Travel blog on Darjeeling There are so many different types of Sausages available allover the world depending on the region...Cooked, Smoked, Dry, Fresh, Saucy and Stuffed are the different types of sausages. Additional herbs and seasonings gives the sausages the classic Italian flavor.  Hubby dear usually loves slightly fried Pre-cooked Nathan's plain Beef Franks in the form of Hot Dog or as a side dish, but sometimes I also prefer to cook Italian Sausage Curry with lots of veggies as a main dish. It really goes well with plain white rice or a chapati... Ingredients: 1 lb Sausages, I prefer Italian sausages with herbs and flavors 1/2 green Capsicum, diced into big pieces 1/2 red Capsicum, diced into big pieces 1-2 Carrots, diced roughly 1 large Onion, finely chopped 1 small Onion, diced into big pieces 2-3 cloves Garlic, minced 1 teaspoon Ginger paste 1 large Tomato, diced 3-4 Green Chilies, sliced 1/2 teaspoon Red-Chili powder 1/2 teaspoon Coriander powder 1/4 teaspoon Turmeric powder Salt and Extra Virgin Olive Oil, as per requirement 2 cups Warm Water Directions: Remove the Sausage casing: To remove the casing from a fresh, raw link sausage, snip off the end of the sausage with kitchen shears, then squeeze the sausage filling from the casing, like squeezing toothpaste from a tube. Cut the sausages into 1 inch pieces. Heat a little EVOO in a wok or a frying pan and fry the sausage pieces till golden brown. Remove from pan and fry the capsicums and carrots. Keep aside with the fried sausages. Add more oil, if required, add the finely chopped onions and fry till golden brown. Add the big pieces of onions with garlic and green chilies. Saute for 1-2 minutes. In a small bowl, mix Red Chili, Coriander and Turmeric powders with Ginger paste and 1-2 tablespoons of water. You can also use 1-2 teaspoon of Curry Powder in place of Red Chili, Coriander and Turmeric powders Add the above mixture in the pan and fry for another 2-3 minutes. Add Tomatoes, saute for 1-2 minutes and cover the pan till the tomatoes are mushy and leaves oil from corners. Add all the vegetables with Sausages, give a nice stir, add the salt and water. Cover the pan till the gravy becomes thick and all the vegetables are completely cooked. Serve hot with plain Rice or Chapati.   
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