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Curried Sausages

Sausage and vegetable casserole in curry sauce
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 12 Sausages
  • 1 Onion, small dice
  • 2 Carrots, diced
  • 3 Stalks Celery, diced
  • 30 gm Butter If needed
  • 1 Tbsp Curry powder
  • 3 Tbsp Plain flour
  • 3 Tbsp Tomato sauce or chutney
  • 3 Cups Beef Stock
  • 1 Cup Peas

Method
 

  1. In a large fry pan cook sausages, remove from pan and cut each sausage into 3-4 pieces, set aside.
  2. In the same fry pan cook onion, celery and carrots for 5 minutes or so, add butter if needed.
  3. Add curry powder and cook a further 2 minutes stirring constantly.
  4. Add flour, stirring over low heat for 2-3 minutes.
  5. Add sauce or chutney mixing to a paste, then gradually stir in the beef stock until well combined and smooth.
  6. Bring to the boil, reduce heat and simmer for 10 minutes, add peas and sausages cook for a further 5-10 minutes until peas are cooked and sausages warmed through.
  7. Serve with mashed potatoes or steamed rice.

Notes

The flavours are great the next day if there are any leftovers.
Curried sausages freeze well, I often freeze in single serve portions with potato or rice.