Ingredients

Method

• 500 g Woolworths free range sosatie spiced lamb sausages 
• 400 g can Woolworths samp, drained and rinsed 
• ¼ cup cream  
• a knob butter 
• sea salt and freshly ground white pepper, to taste 
For the curry smoor: 
• 1 T olive oil  
• 1 onion, finely chopped 
• 2 cloves garlic cloves, finely chopped 
• 2 T Woolworths tikka curry paste  
• 6 fresh curry leaves 
• 400 g can whole tomatoes, chopped 
• 1 cup chicken or vegetable stock

Method

Ingredients

1. Cook the sausages according to package instructions.

2. In a small saucepan, combine the samp, cream, butter, salt and white pepper. Heat gently, stirring, until warmed through and creamy.

3. To make the curry smoor, heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 5 minutes or until softened. Stir in the curry paste and curry leaves and cook for 2 minutes until fragrant.

4. Add the tomatoes and stock, then simmer for 15–20 minutes until thickened. Season to taste.

5. Serve the sausages with the creamy samp and a generous spoonful of curry smoor.

Cook’s note: Garnish with fresh coriander or chopped chillies for extra heat. Finish the curry smoor with a splash of lemon juice.

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Photography: Sadiqah Assur-Ismail
Recipes and Production: Bianca Strydom
Food assistant: Bianca Jones

From boerie rolls and weeknight dinners, Woolworths sosatie lamb sausage has you sorted. It is made with coarsely ground lamb, Cape Malay spices & dried apricots. 

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