Curried Sausages

A retro classic: browned sausages in a curry-flavoured gravy with onion, carrots and peas. Brown the sausages rather than boiling them — browning them in the same skillet you make the gravy in gives a much tastier sauce.

Brown the sausages

1. 1Heat oil in a large skillet over medium-high heat.
2. 2Cook sausages, turning to brown all over, then remove. Optional: slice the sausages into pieces on the diagonal.

Make the curry gravy

1. 3In the same skillet, add garlic cloves and onion. Cook for 2 minutes until translucent.
2. 4Add curry powder and stir for 30 seconds.
3. 5Add flour and mix for 30 seconds.
4. 6Gradually pour in chicken stock, mixing constantly.
5. 7Add carrot, sugar, salt and black pepper, and stir well.

Simmer and serve

1. 8Add the sausages and peas, bring to a simmer and cook for 3 minutes or until the sauce thickens.
2. 9Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower.

Note 1 – Sausages: Pork sausages are pictured in the original. Buy good-quality ones without lots of filler: sausages that are a uniform pink colour usually contain a lot of filler, while ones with visible chunks of meat and fat have better flavour.

Note 2 – Curry powder: The author uses Keens mild curry powder. Use a hot one if you like more heat.

Note 3 – Gluten free: Leave out the flour. Instead mix 2 tbsp cornflour/cornstarch with 2 tbsp water and add it straight after the stock; the sauce thickens as it simmers.

Note 4 – Nutrition (per serving, excluding mashed potato): 569 cal, 17 g carbohydrates, 28 g protein, 42 g fat (13 g saturated), 108 mg cholesterol, 1294 mg sodium, 675 mg potassium, 3 g fibre, 5 g sugar, 3.3 mg iron.

Tip: There's plenty of gravy, so feel free to add more vegetables. A garden salad or dressed leafy greens also work well on the side.