Curried Sausages
A comforting classic one pan dinner; sausages in a fragrant and mild curry sauce.
Ingredients
- 8 thick sausages Note 1
- 1 tbsp oil
- 1 tbsp Keen's curry powder
- 1 brown onion halved and sliced into half moon slices
- 3 cloves garlic core removed, minced
- 1 carrot peeled and sliced into half moon slices
- 1 cup peas
- 2 tbsp plain flour sub for gluten free option
- 2.5 cups chicken stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar optional, Note 2
- 40 ml thickened cream optional for creaminess, Note 3
- 1/4 tsp chilli powder optional if you want it spicier
Instructions
- Heat up a large pan to a medium to high heat with oil.
- Cook the sausages, turning them regularly until they're brown on most sides, remove and cut into smaller pieces.
- In the same pan, add the onions and cook until they're soft and have gained some colour.
- Add the carrots and cook for 5 minutes, stirring every so often.
- Add the garlic and cook for 1 minute - garlic doesn't need long to cook.
- Add the flour and mix until there isn't many white flour bits in the pan.
- Pour in the chicken stock into the pan and continuously stir until the flour has combined with the stock to thicken up.
- Add in the sugar, salt, pepper, peas and sliced up sausages into the pan and stir to combine.
- Simmer for a few minutes until the sauce thickens to your liking; at least simmer until the peas warm through.
- Once thickened to your liking, add in the thickened cream. Note 4
- Serve with mash potato or rice.
Video
Notes
Note 1
Sausages: cook them before you do the sauce. If you'd like, you can slice them raw then cook them but I find cooking the whole sausage first makes it easier to slice into. Just don't skip cooking them whether you cook them whole or sliced into pieces first. I don't believe they'll cook all the way through if you skip cooking them first, you'll also miss out on adding some beautiful flavour to your dish and I'm very unsure of the taste and texture of what is basically a boiled sausage. Cooked sausages - no need to pan fry them again. Skip to step 3 and make sure to add some oil to pan as a fat source since in the following steps we will be essentially making a roux to make the curry sauce and we need some kind of fat to mix with the flour and chicken stock. Slice up the sausages and add as per step 8 and as the sauce thickens, the sausages will warm through. Note 2
Sugar - sugar is optional too. It adds some sweetness and can cut down on any of the acidity. Note 3
Cream - I like creamy dishes but this is completely optional. If the curry powder is too much for you, add in some cream, it should help tone down some of the spiciness. Note 4
If the sauce isn't thickening up: add a little bit of flour into a bowl, around a teaspoon or so, pour some of the hot curry sauce and whisk into the flour until smooth and add back into the pan and allow sauce to thicken. Only do this in small batches to see how it thickens up before adding more. For thinning out a thicker sauce, mix in some chicken stock, a little bit at a time, allow to cook through before adding more stock.
Sausages: cook them before you do the sauce. If you'd like, you can slice them raw then cook them but I find cooking the whole sausage first makes it easier to slice into. Just don't skip cooking them whether you cook them whole or sliced into pieces first. I don't believe they'll cook all the way through if you skip cooking them first, you'll also miss out on adding some beautiful flavour to your dish and I'm very unsure of the taste and texture of what is basically a boiled sausage. Cooked sausages - no need to pan fry them again. Skip to step 3 and make sure to add some oil to pan as a fat source since in the following steps we will be essentially making a roux to make the curry sauce and we need some kind of fat to mix with the flour and chicken stock. Slice up the sausages and add as per step 8 and as the sauce thickens, the sausages will warm through. Note 2
Sugar - sugar is optional too. It adds some sweetness and can cut down on any of the acidity. Note 3
Cream - I like creamy dishes but this is completely optional. If the curry powder is too much for you, add in some cream, it should help tone down some of the spiciness. Note 4
If the sauce isn't thickening up: add a little bit of flour into a bowl, around a teaspoon or so, pour some of the hot curry sauce and whisk into the flour until smooth and add back into the pan and allow sauce to thicken. Only do this in small batches to see how it thickens up before adding more. For thinning out a thicker sauce, mix in some chicken stock, a little bit at a time, allow to cook through before adding more stock.