Curried Sausages
Curried sausages are quick, warm and a classic Aussie favourite. With the warm, satisfying flavour of the curry sauce, bursts of sweet pea flavour and the delicious array of sausage flavours available, you can't go wrong with mid-winter curried sausages.
Curried Sausages
Ingredients
- 6 sausages, beef thin, lamb mint and rosemary, chicken spinach and pinenut
- 1 1/2 cups beef stock
- 1 tbsp of curry powder
- 1 tbsp of oil, olive oil or vegetable oil, for cooking
- 1 large onion, thinly sliced
- 2 cloves of garlic, diced
- 1 cup peas
- 2 large carrots, thinly sliced
- Salt, to taste
- Pepper, to taste
Method
1. In a large pan, heat oil to medium heat and cook sausages in batches, turning, until browned. Remove them to a plate.
2. In the pan, cook the onion, garlic and carrot until the onion has softened. Add in the curry powder and mix until the curry powder has been adequately distributed. Add the stock.
3. Cover and bring to boil. Reduce to medium-low, and bring to simmer, stirring at intervals until the sausages are cooked through and the sauce is thickened.
4. Mix in the peas and cook for another 1 to 2 minutes, stirring occasionally. Season with salt and pepper and serve over mashed potato, rice or with a side salad.
Notes: If you'd like extra flavour, add gravy powder, Worcestershire sauce, HP sauce or tomato sauce. If the sauce isn't thickening, make a slurry with a 1:1 ratio (or when it makes a smooth viscous liquid) of cornstarch and cold water and add, mixing in to the sauce.