Curried Sausages

20 mins
Serves 4
https://www.recipetineats.com/curried-sausages/

Directions

  1. 1Heat oil in a large skillet over medium high heat.
  2. 2Heat oil in a large skillet over medium high heat.
  3. 3Heat oil in a large skillet over medium high heat.
  4. 4Cook sausages, turning to brown all over, then remove.
  5. 5Cook sausages, turning to brown all over, then remove.
  6. 6Cook sausages, turning to brown all over, then remove.
  7. 7Optional: slice sausages into pieces on the diagonal.
  8. 8Optional: slice sausages into pieces on the diagonal.
  9. 9Optional: slice sausages into pieces on the diagonal.
  10. 10In the same skillet, add garlic and onion.
  11. 11In the same skillet, add garlic and onion.
  12. 12In the same skillet, add garlic and onion.
  13. 13Cook for 2 minutes until translucent.
  14. 14Cook for 2 minutes until translucent.
  15. 15Cook for 2 minutes until translucent.
  16. 16Add curry powder and stir for 30 seconds.
  17. 17Add curry powder and stir for 30 seconds.
  18. 18Add curry powder and stir for 30 seconds.
  19. 19Add flour and mix for 30 seconds.
  20. 20Add flour and mix for 30 seconds.
  21. 21Add flour and mix for 30 seconds.
  22. 22Gradually pour in chicken stock, mixing constantly.
  23. 23Gradually pour in chicken stock, mixing constantly.
  24. 24Gradually pour in chicken stock, mixing constantly.
  25. 25Add carrots, sugar, salt, and pepper, then stir well.
  26. 26Add carrots, sugar, salt, and pepper, then stir well.
  27. 27Add carrots, sugar, salt, and pepper, then stir well.
  28. 28Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
  29. 29Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
  30. 30Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
  31. 31Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!
  32. 32Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!
  33. 33Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

Ingredients

  • 0.5 tbsp oil
  • 0.5 tbsp oil
  • 0.5 tbsp oil
  • 600 g sausages, of choice
  • 600 g sausages, of choice
  • 600 g sausages, of choice
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 onion, halved and sliced
  • 1 onion, halved and sliced
  • 1 onion, halved and sliced
  • 1 carrot, peeled, sliced on the diagonal
  • 1 carrot, peeled, sliced on the diagonal
  • 1 carrot, peeled, sliced on the diagonal
  • 1 tbsp curry powder
  • 1 tbsp curry powder
  • 1 tbsp curry powder
  • 3 tbsp flour, any type
  • 3 tbsp flour, any type
  • 3 tbsp flour, any type
  • 2 cups chicken stock/broth, low sodium
  • 2 cups chicken stock/broth, low sodium
  • 2 cups chicken stock/broth, low sodium
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.5 tsp salt, plus more to taste
  • 0.5 tsp salt, plus more to taste
  • 0.5 tsp salt, plus more to taste
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 cup peas, frozen
  • 1 cup peas, frozen
  • 1 cup peas, frozen

Equipment

large skillet

Tips

  • Do not boil the sausages; browning them in the same skillet used for the gravy creates a much tastier sauce.
  • For a gluten-free option, skip the flour and mix 2 tbsp cornflour/cornstarch with 2 tbsp water, adding it after the stock.
  • Feel free to add more vegetables as there is plenty of curry gravy.
  • To enhance the curry flavor, cook off the curry powder for a short period.
  • Cooking off the flour will thicken the gravy.
  • Serve over mashed potato, rice, pasta, or noodles. For low carb, try mashed cauliflower.
  • Use good quality sausages that aren’t packed with fillers.
  • For curry powder, Keens mild is recommended, but use hot if you prefer more heat.