You don’t have to pay more for quality!
As with all good recipes, you have to start with quality ingredients. It’s hard to find good quality sausages these days because they stuff them with “who knows what!”. Well you can’t go wrong when you buy your snags from Terry Orreal’s Meats. You might have to for-go the convenience of buying meat from the supermarket, but, believe me, once you’ve tried the best, you’ll happily make the effort to visit our store. Why not sign up for our weekly specials email and get the best meats at the best possible prices, every week! Now, back to the recipe….
We’ve provided 2 methods for this recipe. Use the Weekend version when you’re not in a hurry and want to enjoy yourself while preparing a great feed worthy of any celebrity chef TV show. Use the Mid-week version when you’ve had a hard day and just wanna great feed that’s easy with no fuss and bugger all dishes to wash up.
Curried Snags with Mash and Vegies – Ingredients List
- At least 6 cold beers (Weekend version)
- A kilo of your favourite sausages from Terry Orreal’s Meats
- Can of Cream of Chicken Soup
- Keen’s Traditional Curry Powder
- 4 to 6 Potatoes
- 2 Onions
- 2 or more cloves of fresh garlic
- Seasonal or frozen vegies of your choice (peas and carrots will do fine)
- A little cream, olive oil and butter (or substitute with skim milk and oil and Nuttelex if you’re watching your kilojoules)
Mid-week Curried Snags with Mash and Vegies
- Peel, chop and boil the spuds until soft. Drain and mash with a little butter and milk.
- Brown the onion & garlic in butter & olive oil then set aside.
- Boil the sausages until cooked & chop into pieces.
- Mix the can of soup & water together. Bring to the boil, stirring constantly.
- Chuck in the desired amount of Keen’s Curry Powder.
- Add the sausages, onions, garlic & vegies. Heat through until thickens and serve.
- Refrigerate the leftovers to be microwaved and piled on toast for breakfast.
Week-end Curried Snags with Mash and Vegies
- Take one kilo of Terry Orreal’s sausages. I like the pork and lamb snags, but you can use whatever flavour you like; beef, chicken, boerewors or choose from our gourmet range.
- Put the snags in a pot, cover with water and bring to a simmer for 5 minutes for thin and 10 minutes for thick sausages. Yep, you heard me right, boil those snags… don’t prick them… this will cook them through and seal in all the flavour, goodness and moisture.
- That’s the snags done, now you should’ve already peeled and chunk-ed a half a dozen good sized spuds and put them on the boil. Once soft enough to push a fork through, drain them well, mash them with a masher or the top end of a cricket bat, add a big spoon full of real butter, a good pinch of salt and a dash of milk or cream.. Mix and mash it all up, don’t worry, you wont hurt the cricket bat.
- Now, in a pan, sizzle a couple of sliced onions and a couple of cloves of smashed garlic in a dollop of butter and a splash of good, cold pressed, extra virgin olive oil.
- Open a stubbie and splash a little beer on the onions then drink the rest of the beer while it’s still cold. Open another beer and drink it while following the rest of the recipe..
- Bring a stubbie full of water to the boil in a big pot while slowly adding a large can of “cream of chicken soup”; stir constantly while adding the soup to blend well.
- Have another cold one.
- Throw in what ever seasonal vegies you like; a handful of frozen peas will do fine if nothing else. If using carrots, please peel them first, carrot skin is bitter.
- Add the sauteed onion and garlic to the pot and last but not least, add a big spoonful of Keen’s Curry powder.
- Heat and stir until the vegies soften and and the liquid thickens. If it doesn’t thicken enough, mix a spoonful of corn flower in a half a glass of cold water, chuck it in the pot and stir constantly while bringing it back to a boil – That’ll thicken it up nicely and by mixing the corn flower in cold water first, it wont go lumpy.
- Add more or less Keen;s Curry Powder to suit your taste.and stir to blend it in.. Chop up your cooked sausages into bite size pieces and chuck them in the pot ( you now see why I said use a big pot).
- Knock back another stubble while the curry simmers for a bit, then turn it off and let it set for 10 minutes while you finish your beer. It will thicken a bit more and the flavours will meld well if you allow it to rest a bit.
- Serve a generous heap of mash, smothered in the curried sausages mix on a plate. Provide salt (non-iodised) and dusty white pepper for each to add themselves.
- Eat it with one hand using a fork or spoon to keep your other hand free to hold another nice cold beer.
- Refrigerate the leftovers to be nuked and piled on toast for breakfast. Great with a “hair of the dog”, tea or coffee.
Recipe provided by Nicole O’Keane and written by John Pritchard.
Our Corned Silverside has won FIRST PRIZE for 3 years running at the Brisbane Ekka! See what all the fuss is about and cook one up this week to see for yourself. You won’t be disappointed!
Easy Corned Silverside cooking instructions.
- Place the silverside in a large pot and cover with cold water.
- Bring to a low simmer and cook gently for about 30 minutes per 500 grams.
- That’s it! Yeah, you can add an onion, carrot, a few cloves and/or splash of vinegar or wine to add flavours, but who needs it? You wont want to mask the flavour of Queensland’s best tasting Corned Silverside available only from Terry Orreal’s Quality Meats.
- Serve with mashed spuds, steamed vegies (I like to roughly mash the vegies in with the potatoes) and a generous spoonful of mustard pickles or creamy white sauce (see below for sauce recipe).
- Best enjoyed with a schooner of Guinness, Dark Beer or a Double Sarsaparilla.
Creamy White Sauce
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- 1/4 cup flour
- 2 cups milk, warmed
- 1/4 cup grated parmesan cheese
- Salt and pepper
- Melt butter in medium saucepan over medium heat.
- Add shallots and cook until tender, about 5 minutes.
- Stir in flour for 2 minutes.
- Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly.
- Remove from heat and stir in parmesan and 1/4 tsp. each salt and pepper.
First thing is to start with a Genuine Famous Brendale Rump Steak from Terry Orreal’s Meats – Guaranteed to be so tender; you can eat it with a spoon!
Gently bring the meat to room temperature, so get it out of the fridge at least an hour before you want to cook it. With the meat relaxed at room temp the heat will permeate the muscle fibre, more evenly and cook it through quicker.
About 20 min before you put the steak on the grill, season it well with salt and pepper, then, just before you place the steak onto the grill rub a little vegetable oil onto the steak, just enough to give it a charlie sheen.
Ensure your BBQ is sizzling hot and the bars are wiped clean before you put the steak on.
I gave my steak (which was about an inch thick), 5 minutes on each side and turned it just once (a half inch thick steak only needs 2 minutes per side at most) . I stress, only turn your meat once. Resist the temptation to turn it over and over again as this will only toughen it up – the more you turn it, the more leathery it will become. Then remove it from the grill and let it rest for 5 to 10 minutes; just enough time to crack another beer and have a laugh.
If there’s some blood showing on top when you are ready to take the meat off the heat, you can turn it once more, only for a second, just enough to burn that liquid off the top. Then, immediately remove it from the heat and let it rest.
It is really important to allow the steak to rest for up to 10 minutes before serving it. This allows the juices that are agitated during the cooking process to be re-absorbed by the meat fibres to keep it moist and tender.
If you cut the meat before it is fully rested, the juices will run out. This makes the meat tough, which will make it get stuck between your teeth. It also fills your plate with bloody liquid that wets your vegies, buggers your mash, thins your gravy and makes you a dribble stains your best “going to a BBQ” shirt or singlet.
Because the rump is essentially the last of the recognised grilling cuts and is made of a multiple muscle group, it needs to be cooked a little more than other cuts to break down the muscle fibers and intramuscular fats. Somewhere between Medium Rare and Medium is ideal.
Keep in mind that not all BBQ’s are created evenly, and there are variances in terms of heat output and materials used. The cooking time will vary a little either way depending on the thickness of steak and the heat generated by your BBQ.
Serve your nicely cooked piece of rump between 2 slices of buttered bread, with a leaf of lettuce and a slice of tomato, beetroot too if you’ve got some. Eat it in one hand while holding a stubbie of beer in the other. Refresh the beer when empty.