Curried Sausages
A classic comfort food that is easy to prepare and delicious to eat.
Equipment
- 1 large frypan or skillet
Ingredients
- 2 tsp oil
- 8 sausages (minimum 500g/1.1 pounds) pork, beef, lamb, chicken (note 2)
- 2 medium onions sliced
- 3 cloves garlic chopped/crushed/minced
- 600 ml (20.2 fl. oz) chicken stock
- 1 cup peas
- 1 large carrot (or 2 small-medium) peeled and sliced into coins
- 1 92g packet of curry roux (3.25oz) (see note 1 for extensive details)
Instructions
- To your frypan, add the oil and heat on medium heat. Add the sausages, turning as required until the sausages are cooked through. Remove sausages from the pan.
- To the frypan add onions and garlic and cook stirring often until soft and fragrant, around 5 minutes. Add chicken stock and carrots, and bring mixture to a simmer.
- Slice the sausages into bite size pieces, and return to the frypan. Chop up curry roux blocks into smaller pieces and add to the frypan.
- Simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency and the carrots are tender.
- Add peas to the frypan and mix well. Heat for 2 additional minutes to warm peas through.
- Serve with buttery mashed potatoes or serve it over rice and enjoy.
Notes
NOTE 1 - I use "Golden Curry" curry roux blocks, in a 92g packet. However you can also use "Vermont Curry" or "Java Curry" if that is what you can find. Golden Curry is found in the Asian section of Coles and Woolworths in Australia, as well as in Asian grocery stores. Most curry rouxs come in a mild, medium and hot. I can highly recommend mild for young children, it's not hot at all. Medium is quite nice, not too spicy, but with a bit of spice. I've not tried hot.
NOTE 2 - Pretty much any kind of sausages will work in this dish. Pork, lamb, beef or chicken. The only thing I would avoid is highly flavoured sausages that may have flavours that clash with the curry. Simple sausages are best.
NOTE 2 - Pretty much any kind of sausages will work in this dish. Pork, lamb, beef or chicken. The only thing I would avoid is highly flavoured sausages that may have flavours that clash with the curry. Simple sausages are best.