Description
A quick and comforting dish featuring juicy sausages in a mildly spiced curry gravy, ready in just 20 minutes.
Ingredients
- Sausages (600g/1.2lb): The real stars here—grab good quality ones with visible meat chunks. Trust me, this is where the magic starts.
- Oil (1/2 tbsp): Just a splash to get things going.
- Garlic (2 cloves): Because what good curry doesn’t start with garlic? It adds that wonderful aromatic base.
- Onion (1): Creates that sweet foundation for our curry and adds lovely texture.
- Carrot (1): Brings natural sweetness, a pop of color, and sneaks in some veggies.
- Curry Powder (1 tbsp+): The heart and soul of this dish! I love Keens mild curry powder, but use your favorite or adjust if you like it spicier.
- Flour (3 tbsp): This transforms our sauce from liquid to luscious gravy.
- Chicken Stock (2 cups): Please don’t swap this for water—the stock brings so much depth that water just can’t match.
- Sugar (1 tsp): Just a touch to balance all those savory flavors.
- Salt (1/2 tsp): Wakes up all the other flavors.
- Black Pepper (1/2 tsp): Adds warmth without heat.
- Peas (1 cup, frozen): That perfect pop of green that brightens the whole dish—plus, they’re always in the freezer when you need them.
Instructions
- Get those sausages golden: Heat a splash of oil in a large skillet over medium-high heat. Drop in your sausages and let them sizzle until they’re nicely browned all over (about 5-6 minutes). They’ll finish cooking later, so no need to worry about the inside yet. Take them out and slice them diagonally if you’d like—it looks prettier and helps them soak up more sauce.
- Build your flavor foundation: See all those tasty brown bits in the pan? That’s gold! Toss your garlic and onion right into the same skillet with those sausage drippings. Give them a couple of minutes to soften and become fragrant. Your kitchen should start smelling amazing about now.
- Wake up your curry powder: Here’s the game-changer—add your curry powder directly to the onion mixture and stir constantly for 30 seconds. I used to skip this step until a friend showed me how it releases all those essential oils and transforms the flavor. Night and day difference!
- Create your gravy starter: Sprinkle your flour over everything and keep stirring for another 30 seconds. This quick cook prevents that raw flour taste nobody wants and sets up your gravy for success.
- Bring on the saucy goodness: Pour in your chicken stock a bit at a time, stirring constantly to avoid any lumps (nobody wants surprise flour balls in their dinner!). Add your carrots, a touch of sugar, salt, and pepper. Give it all a good stir.
- Bring it all together: Now welcome those sausages back to the pan along with your frozen peas. Let everything bubble gently for about 3 minutes until your sauce hugs a spoon and your sausages are cooked through.
- Get it on the table: Ladle this beauty over fluffy mashed potatoes, rice, or pasta. Then watch as everyone suddenly appears at the dinner table without being called twice!
Notes
- The sausage secret: I learned this the hard way—those cheap, uniformly pink sausages just don’t cut it. Spend the extra dollar on sausages where you can actually see meat chunks. Your taste buds will high-five you.
- Brown, don’t boil: My grandmother used to boil her sausages, and I always wondered why mine tasted better. That golden-brown exterior is where all the magic happens. Don’t rush this step!
- Sauce too thick or thin? No worries! If your gravy gets too thick (it happens if you walk away for a minute!), just splash in a bit more stock. Too thin? Let it bubble away for an extra minute or two.
- That 30-second curry cook: I was tempted to skip this step once when in a hurry. Big mistake! Those 30 seconds wake up all the flavor compounds in your curry powder. It’s like the difference between instant and fresh-ground coffee.
- Trust your taste buds: Every curry powder has its own personality. Before serving, grab a spoon and taste. Need more salt? A bit more curry powder? Make it yours!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Curried Sausages, Quick Dinner, Comfort Food, Easy Recipe, Sausages