Curried Sausages
Sausage and vegetable casserole in curry sauce
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
Instructions
- In a large fry pan cook sausages, remove from pan and cut each sausage into 3-4 pieces, set aside.
- In the same fry pan cook onion, celery and carrots for 5 minutes or so, add butter if needed.
- Add curry powder and cook a further 2 minutes stirring constantly.
- Add flour, stirring over low heat for 2-3 minutes.
- Add sauce or chutney mixing to a paste, then gradually stir in the beef stock until well combined and smooth.
- 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.
- 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.