Curried Sausages

Directions

  1. 1Heat oil in a large skillet over medium high heat.
  2. 2Cook sausages, turning to brown all over, then remove.
  3. 3Optional: slice sausages into pieces on the diagonal.
  4. 4In the same skillet, add garlic and onion.
  5. 5Cook for 2 minutes until translucent.
  6. 6Add curry powder and stir for 30 seconds.
  7. 7Add flour and mix for 30 seconds.
  8. 8Gradually pour in chicken stock, mixing constantly.
  9. 9Add carrots, sugar, salt, and pepper, then stir well.
  10. 10Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
  11. 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.