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Curried Sausages

15 mins Cook
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Copy of NomNom Recipes 1 57

The last retro sausage recipe – Curried Sausages! Browned sausages in a curry-flavoured sausage gravy with carrots and peas, it’s totally eighty’s, absolutely kitsch, and we completely find it irresistible.

Curried Sausages

Curried Sausages

Curried sausages are as retro as bell backside pants. and because the fashion astute are nicely conscious, flares are regularly making a comeback…..

but curried sausages in no way went out of favor as far as I’m involved!!

if you’re doubtful about this retro classic, consider it this manner: Curried Sausages are without a doubt just sausages with gravy, with the addition of curry flavor.

So if you like the ones 3 things, then this sausage recipe has your name written all over it!

What you need

There’s no longer that good deal that goes in this – and apart from the curry powder, it’s the same ingredients as Bangers and Mash (Sausages with Gravy and Mash).

you’ll find some vintage faculty recipes that make curried sausages with water rather than broth/inventory, however, I, in my opinion, locate it lacks flavor.

you’ll also discover a few vintage-faculty recipes that call for the sausages to be boiled as opposed to brown. That made me want to cry!?

How to make it

Curried Sausages are a superb brief dinner recipe. The part that takes the longest is browning the sausages – about 6 to 8 minutes. The curried sausage gravy simplest takes approximately 5 mins to make!

brown sausages, then cast off and reduce into chunks if desired – or maintain the entire

  • sauté onion and garlic – an important flavour base for an otherwise simple sauce;
  • cook dinner off curry powder – this little more step will deliver the curry flavor, once more, an essential step for a simple sauce. I do this in all my easy curry recipes which include my everyday bird Curry and Curried Rice;
  • cook off flour – this can thicken the gravy (sub cornflour/cornstarch for gluten-free, directions in recipe notes);
  • slowly add the fowl stock even as blending; then
  • upload sausages, carrots, and peas;
  • simmer for a couple of minutes – the sauce will thicken into a gravy consistency

serve over mash, rice, noodles, or mop up with bread!
if you hadn’t stuck on yet – Curried Sausages are maximum honestly now not a conventional Indian curry! whilst the curry flavor is certainly not as strong or complicated as with Indian curry favorites like bird Tikka Masala and Butter chicken, it’s a long way quicker to make with a fragment of the components and delicious in its right.

I’ve been quite restricted with the vegetables in this recipe, however, it can truly take more – there are masses of curry gravy. otherwise, strive it with a facet of a garden salad or leafy veggies tossed with vinaigrette, Balsamic Dressing, or even the simple vinaigrette used on this everyday Cabbage Salad.

Curried Sausages

Curried Sausages

The last retro sausage recipe – Curried Sausages! Browned sausages in a curry-flavoured sausage gravy with carrots and peas, it’s totally eighty’s, absolutely kitsch, and we completely find it irresistible.
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 0.5 tbsp oil

  • 600g / 1.2lb sausages , of choice (Note 1)

  • 2 garlic cloves , minced

  • 1 onion , halved and sliced

  • 1 carrot , peeled, sliced on the diagonal

  • 1 tbsp curry powder , or more (Note 2)

  • 3 tbsp flour , any type (Note 3 for GF)

  • 2 cups (500ml) chicken stock/broth , low sodium

  • 1 tsp sugar

  • 1/2 tsp salt , plus more to taste

  • 1/2 tsp black pepper

  • 1 cup peas , frozen


warmness oil in a huge skillet over medium-high warmness.
cook dinner sausages, turning to brown throughout then cast off. elective: slice sausages into portions at the diagonal.
in the equal skillet, add garlic and onion. cook for two minutes till translucent.
upload curry powder and stir for 30 seconds.
Add flour and blend for 30 seconds.
regularly pour in bird stock, mixing continuously.
upload carrots, sugar, salt, and pepper, and stir nicely.
add sausages and peas, curry to simmer, and prepare dinner for 3 minutes or till the sauce thickens.
Serve over mashed potato, rice, pasta, or noodles. For low carb, strive mashed cauliflower!


Sausages - red meat sausages pictured. attempt to get good ones that aren't filled with fillers. As a well-known rule of thumb, if the sausages are a uniform purple color, they have lots of fillers in them. search for sausages that have chunky bits of meat and fats in them - these are higher flavors. Curry Powder - I use Keens, mild. Use warm if you can deal with the warmth! Gluten-free alternative - pass the flour. blend 2 tbsp cornflour/cornstarch with 2 tbsp water. add directly after adding stock - the sauce will thicken as it simmers. vitamins per serving, except mashed potato.
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