Curried sausages are a hearty winter dish and this one comes with a kick, thanks to Asian Green Garden red curry simmer sauce and a South African Tikka Tandoori seasoning.

I used 1kg of Aldi Wagyu sausages and slow cooked 12 of them to give me six to eight meals, and I've frozen five.

Ingredients

• 6–8 thick sausages (beef or pork), browned

• 1 jar (400g) Asia Green Garden Red Curry Simmer Sauce

• 1 large onion, sliced and browned

• 2–3 cloves garlic, minced and fried briefly with the onions

• 1 medium sweet potato, peeled, cut into 2–3 cm chunks (microwaved for 1 min with a dash of olive oil/butter)

• 1 large carrot, sliced into thick rounds (microwaved for 1 min with a touch of honey)

• 1 tbsp Cape Herb & Spice Tikka Tandoori seasoning

• 1 tsp mild curry powder (for that classic Aussie flavour)

• 1/2 cup coconut cream

• 1 cup frozen peas

• Chilli flakes (optional, add to taste at the end, I didn't bother)

Method

1. Prep & brown: Brown the sausages in a pan, then remove. In the same pan with the sausage fats, fry the onions until golden. Add the garlic for the last 30 seconds.

2. Layer: Place the par-cooked sweet potato, carrots, fried onions, garlic, and browned sausages into the slow cooker insert.

3. Sauce: Mix the Tikka Tandoori seasoning and curry powder directly into the Red Curry Simmer Sauce jar, then pour it evenly over the ingredients.

4. Slow cook: Cover and cook on Low for 7 to 8 hours.

5. Finish: 15 minutes before serving, turn off the heat. Gently stir in the frozen peas and coconut cream. Let the residual heat cook the peas and velvety the sauce. Top with chilli flakes if desired.

Slow-cooked curried sausages after being in the fridge. The sausages can be cut with a spoon.