Ingredients

The following ingredients have 4 Servings
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 6 oz pineapple juice
  • 10 oz chicken broth
  • 1 tbsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 14 oz pre-cooked sausages (I used Queen City Hot Smoked Sausage)
  • 1.5 lbs petite red skinned potatoes
  • 12 oz frozen peas and carrots
  • 3 tbsp sour cream

Instruction

  • Add the butter to a 4-cup glass Pyrex measuring cup and microwave on high power for 50-60 seconds, or until the butter is melted.
  • Whisk in the flour and microwave on high for one minute. Whisk again. Microwave on high for 2 more minutes and whisk again until smooth.
  • Whisk the pineapple juice and chicken broth into the prepared roux. Whisk in the curry powder, salt and pepper.
  • Wash and cut the potatoes into bite sized pieces. No need to peel the potatoes.
  • Cut each sausage in half or into bite sized pieces.
  • Layer the potatoes and sausages into the insert of a 6-quart Crock-Pot.
  • Pour the curry sauce over the potatoes and sausages. Cover and cook on LOW power for 4 - 5 hours, or HIGH power for 6 - 7 hours.
  • During the last hour of cooking, stir in the sour cream and peas and carrots until the sour cream has dissolved into the sauce.
  • Continue to cook until the sauce is thickened and the potatoes, peas and carrots are tender.
  • Serve the curry over rice.