Place sausages on deep steaming tray, in a layered up ladder style to allow for air flow.
Weigh rice into the simmering basket and rinse well.
Put the onion into the mixer bowl, chop for 2 sec/speed 6/MC on. Scrape bowl down.
Add butter and cook for 5 min/100°C or 212°F/speed 1/MC off
Add curry powder and cook for 1 min/100°C or 212°F/speed 1/MC off
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.
Remove sausages. Remove rice to a thermo server to keep warm. ** do not drain liquid, keep it in bowl**
At this point you can choose to peel the sausages and then slice them as preferred.
Insert butterfly, add sausages coconut cream and peas to bowl. Cook for 8 min/100°C or 212°F/reverse/slowest speed.