Curried Sausage Recipe

Equipment

Large frypan

Ingredients

6 beef sausages

1 The following are some examples of the use of onion Thinly sliced

350 ml Beef stock

1 cup Green peas

1 tbsp curry powder Keens Curry is the best curry for flavor

1 tbsp Cornstarch/cornflour

Water cold 2 tbsp

1 tbsp Vegetable oil For cooking

Salt and pepper Taste

Optional

Substitute 1 tsp of gravy powder with a sub with Worcestershire sauce, HP sauce, or tomato sauce/ketchup

Instructions

Heat the oil over medium heat. Add the Sausages to the pan and cook until brown, often rotating so that they are cooked evenly (around 10 min). Allow the sausages to cool, then cut them into 4-5 cm slices.

1 tbsp vegetable oil, six beef sausages

Add the onions to the same pan you used for the sausages and cook on medium heat until translucent. Add the Curry Powder and Beef Stock. Then return the links to the pan. Bring the mixture to a boil, then reduce it to a simmer.

1 onion,1 tbsp curry powder,350 ml beef stock

Combine the cornstarch and two tablespoons of cold water in a small bowl. Pour the mixture into the pan along with the curried sausages, and mix gently. Add the Peas and cook for five more minutes until the sauce is thickened.

1 tbsp cornstarch/cornflour,2 tbsp water,1 cup green peas

OptionalAdd Worcestershire sauce, HP Sauce, tomato sauce/ketchup, or gravy powder and mix to give it a richer taste.

1 tsp gravy powder

Sprinkle with salt and pepper. Serve over mashed potato, cooked rice, pasta, or noodles!

Salt and pepper

Recipe Notes

Sausages You can use whatever links you want (I’m sure our mothers used different styles almost every time, probably depending on what was on sale at the supermarket). Beef, pork sausages, and leftovers from a barbecue can be used. Italian links can be used to add a spicy kick to the dish. We recommend high-quality sausages, which will taste better than cheaper ones, often full of fillers. Note: The cooking time may vary if the links are thicker. Allow a few minutes extra to ensure they’re fully cooked. It is optional to cook the leftover BBQ sausages. They can be heated. After cooking, you can serve them whole or cut them into smaller pieces before adding them to the gravy. You decide!

Curry Powder For the most traditional taste, we recommend Keen’s Traditional Curry Powder. It is available in mild and hot versions depending on your preference. You can use any curry powder, but the flavor may differ slightly depending on your chosen spices.

Vegetables- Both our families kept it simple, just peas and onions. You can also add mushrooms, carrots, or green beans to fill this dish.

Add Richness – Stir in a splash of HP or Worcestershire sauce just before serving to give the gravy a richer flavor. You can also put the bottles on the table and let everyone add what they like.

Vegetarian- Use vegetable stock to replace beef stock and swap the sausages with boiled eggs.

Make It Creamy — Add a swirl just before serving. We use thickened heavy cream.

Make Soffrito – This is an Italian method of simmering vegetables in oil to add extra flavor to the base gravy. For this, finely cut the celery, carrot, and onion. Slowly and gently fry them in olive oil until golden and translucent (5-10 minutes if simmered). Continue with the recipe.

Serving ideas – Serve with buttery potatoes or try rice, pasta, or noodles.