Quality pork sausage with golden buttered roasties slathered with the most flavour bursting curry leaf garlic butter… fennel and shallot wedges along with some long sweet pointy peppers… so easy and delicious and all in one tray ready in only 40 mins too!
If you can’t get a hold of curry leaves then just use a garlic butter instead, you can use my recipe below but just skip the curry leaves!
METHOD SAUSAGE TRAY METHOD CURRY LEAF BUTTER *Any extra butter can be stored in the fridge or even frozen… but it won’t last long!!*
Ingredients
Instructions
1. Heat your oven to 220℃/fan 200℃
2. Place the potatoes, fennel, shallots, peppers and garlic halves in a medium to large roasting tin
3. Dot over the butter and toss to combine
4. Add the Cumberland sausage and toss gently to coat.
5. Arrange everything in a single layer and roast for 30 to 35 minutes, or until the sausages are cooked through and the vegetables are golden and caramelised
6. Enjoy!
1. Grease a frying pan on low heat with a little butter, tip in the curry leaves and cook them until they are crisp, about 5 mins
2. Transfer the leaves onto kitchen paper and scrunch them up until they are completely crumbled
3. Add the crumbled curry leaves to softened butter with the garlic, chilli powder, sea salt and black pepper, mix well
4. Place the butter onto a piece of waxed or parchment paper
5. Shape it into a log and wrap the herb butter tight, then refrigerate (or freeze) until set
6. Slice off portions to use and enjoy!Notes