Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!
Heat oil in a large skillet over medium high heat.
Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
Add curry powder and stir for 30 seconds.
Add flour and mix for 30 seconds.
Gradually pour in chicken stock, mixing constantly.
Add carrots, sugar, salt and pepper, stir well.
Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!
1. Sausages - Pork sausages pictured. Try to get good ones that aren't packed with fillers. As a general rule of thumb, if the sausages are a uniform pink colour, they have lots of fillers in them. Look for sausages that have chunky bits of meat and fat in them - these are better flavour.2. Curry Powder - I use Keens, mild. Use HOT if you can handle the heat!3. Gluten free option - skip the flour. Mix 2 tbsp cornflour/cornstarch with 2 tbsp water. Add straight after adding stock - sauce will thicken as it simmers.4. Nutrition per serving, excluding mashed potato.