Best Ever Curried Sausages
A retro
classic! Golden sausages smothered in a curry sauce with onions, carrots and
peas. Forget the old school method of boiling sauces - it's throwing away the
free flavor! Frying the sausages in the same pan used to make the curry sauce
makes a MUCH more flavorful sauce.
Ingredients
- 1 tbsp corn flour
- 1 ½ cups beef stock
- 2 tbsp water cold
- 1 onion thinly sliced
- ½ - 1 cup green peas
- vegetable oil
- Salt & pepper to taste
- 6 beef sausages
- 1 tbsp curry powder use Keens Curry for the best flavour
Optional
- 1 tbsp tomato sauce or 1 tsp gravy powder
Instructions
First, heat
the oil in a large skillet over medium-high heat. Add the sausages and fry
until they are just cooked. Turn them often to cook evenly and avoid burning.
Remove from heat and let cool slightly, then slice into 4 to 5 cm pieces.
Then, in the
same pan, add the onion and cook until it is translucent. Add the curry powder,
beef broth and sausages to the pan, bring to a boil and then simmer.
Add the peas
and stir.
Mix the
cornstarch with 2 tablespoons of water in a small dish. Pour into the pan with
the curry sausages and mix well. Continue to cook for another 5 minutes until
the sauce thickens well.
Optional
step: add ketchup or sauce powder and mix for a richer flavor.
Season with
salt and pepper.
Serve
immediately over mashed potatoes or cooked rice.
Happy
Cooking Time.
