Curried Sausages – the ultimate retro recipe! It’s the top 80’s old-fashioned recipe – curry sausage gravy with carrots and beans.
Curried Sausages
As retro as bell bottoms, pants are curried sausages. Flares are slowly making a comeback ….., as fashion-savvy people are aware.
Curried sausages have never gone out of style, in my opinion!!
Curried Sausages are really just sausages in gravy with curry added.
If you enjoy these three things, then this recipe is for you!
What you need
This recipe is not very complicated. It’s basically the same as Sausages and Gravy.
Some old recipes call for water to be used in place of broth or stock when making curried sausages, but I find that it lacks flavor.
Some older recipes suggest that the sausages be boiled rather than browned. This made me cry!?
How To Make It
Curried Sausages are a quick and easy dinner. Browning the sausages takes about 6-8 minutes. Making the curried sausage gravy takes only 5 minutes!
- Brown sausages. Remove and chop into pieces if desired.
- Saute onions and garlic — an essential flavor base for a simple sauce.
- Cook off curry powder. This little extra step brings out the curry flavor, again, a necessary action for a sauce. This is what I do in my chicken curry, curried rice, and other simple recipes.
- Cook off the flour. This will thicken the gravy.
- While mixing, add the chicken stock in small amounts.
- Add sausages, peas, and carrots.
- Let the sauce simmer for a couple of minutes– it will thicken to a gravy consistency.
- Serve over rice, noodles, or bread.
Ingredients
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- ▢ Oil 0.5 tbsp
- ▢ Choose from 600g/1.2lb sausages (Note 1)
- ▢ Two minced garlic cloves
- ▢ Half and slice one onion
- ▢ One carrot is peeled and sliced diagonally.
- ▢ Curry powder 1 tbsp or more
- ▢ 3 tbsp of flour, any kind (Note: 3 for GF).
- ▢ Low sodium chicken broth or stock, 2 cups (500ml).
- ▢ 1 tsp Sugar
- ▢ Add more salt to taste.
- ▢ Black pepper, 1/2 tsp
- ▢ 1 cup frozen peas
Instructions
-
- Heat oil in a large pan over medium heat.
- Remove sausages after browning all sides. Slice sausages diagonally if desired.
- Add garlic and onions to the same pan. Cook for 2 minutes or until the onion is translucent.
- Stir for 30 seconds.
- Add the flour and stir for 30 seconds.
- Pour in the chicken stock slowly while mixing continuously.
- Stir well and add carrots, sugar, pepper, and salt.
- Add the sausages and peas. Bring to a simmer, and cook for about 3 minutes until sauce is thickened.
- Serve over mashed potato, rice, pasta, or noodles. Try mashed cauliflower for a low-carb option!