Curried Sausages
Directions
- 1Heat oil in a large skillet over medium high heat.
- 2Cook sausages, turning to brown all over, then remove.
- 3Optional: slice sausages into pieces on the diagonal.
- 4In the same skillet, add garlic and onion.
- 5Cook for 2 minutes until translucent.
- 6Add curry powder and stir for 30 seconds.
- 7Add flour and mix for 30 seconds.
- 8Gradually pour in chicken stock, mixing constantly.
- 9Add carrots, sugar, salt, and pepper, then stir well.
- 10Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
- 11Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!
Ingredients
- 0.5 tbsp oil
- 600 g sausages, of choice
- 2 garlic cloves, minced
- 1 onion, halved and sliced
- 1 carrot, peeled, sliced on the diagonal
- 1 tbsp curry powder
- 3 tbsp flour, any type
- 2 cups chicken stock/broth, low sodium
- 1 tsp sugar
- 0.5 tsp salt, plus more to taste
- 0.5 tsp black pepper
- 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.
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