John Growing up, many years ago, Curried sausages were a regular dinner meal in our house. It had been years since we have had them on our dinner menu. They were rediscovered recently and I’m sure will be back on a regular basis.
The sausages are barbecued before being add to the pan with carrots, peas & potato. They are all cooked in a curry sauce that thickens and coats the ingredients in a sweet savoury curry flavour. Typically served with rice or on toast, which is our favourite. An old fashioned classic meal that still tastes great today.
This is a great winter warmer recipe that is not overpowering in curry flavour. It is just the right blend to provide a perfect dinner meal that the family will really enjoy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 800 g Beef Sausages
- 20 g Butter
- 1 Brown Onion diced
- 2 tbsp Curry Powder
- 2 tbsp Plain Flour
- 2 large Carrots roughly chopped
- 1 cup Frozen Peas
- 500 g Baby Potatoes halved/quartered
- 2 cups Beef Stock use stock cubes
- 1/4 cup Parsley Leaves chopped
Ingredients
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Instructions
- Cook sausages in a large frying pan (or on the barbeque). Cut into quarters or smaller lengths then set aside.
- In a large frying pan, melt butter over medium high heat.
- Add onion and cook for about 5 minutes or until softened.
- Add curry powder & flour. Stir to mix through and cook for about 1 minute.
- Add carrots, peas, baby potatoes & beef stock to frying pan. Bring to boil. Reduce heat, cover and simmer for about 15 minutes until vegetables are tender and cooked.
- Remove cover, add sausages and continue to cook for a further 2 minutes to heat sausages through and allow sauce to thicken slightly.
- Add parsley, stir to mix through.
- Remove from heat and serve. Serve with rice or perhaps on toast.
