Step 1

Place sausages on deep steaming tray, in a layered up ladder style to allow for air flow.

Step 2

Weigh rice into the simmering basket and rinse well.

Step 3

Put the onion into the mixer bowl, chop for 2 sec/speed 6/MC on. Scrape bowl down.

Step 4

Add butter and cook for 5 min/100°C or 212°F/speed 1/MC off

Step 5

Add curry powder and cook for 1 min/100°C or 212°F/speed 1/MC off

Step 6

Add water, stock concentrate and tomato paste to bowl. Put simmering basket with rice in place. Put the steaming tray in place. Cook for 20 min/steaming temperature/speed 4.Periodically stir rice up with spatula while cooking.

Step 7

Remove sausages. Remove rice to a thermo server to keep warm. ** do not drain liquid, keep it in bowl**

Step 8

At this point you can choose to peel the sausages and then slice them as preferred.

Step 9

Insert butterfly, add sausages coconut cream and peas to bowl. Cook for 8 min/100°C or 212°F/reverse/slowest speed.

Step 10

Preheat fan forced oven to 180°C

Step 11

For the tray bake method we halve the rice to 150 g & use coconut milk.

Step 12

Add sliced onion (fry onion if you prefer), tomato paste, curry powder and coconut milk to large deep ovenproof pan mix to combine. Once combined add in the stock concentrate and water and stir through.

Step 13

Add in pre-rinsed rice to the sauce in the pan. Then evenly place sausages in the pan.

Step 14

Transfer the pan to the oven on the top rack and cook for 30-40 mins.

Step 15

Add in peas into the pan in the last five minutes of the cook time.