Australian curried sausages a retro dish from down under. Sausages are cooked in a rich, curry-spiked gravy with peas and carrots in this comforting 30 minute dinner!
2tablespoonsfruit chutney (see notes for other options)
½teaspoonsalt or to taste
For best results, always weigh ingredients where a weight is provided
Equipment
Large skillet or frypan
Instructions
Heat the vegetable oil in a large frypan or skillet over medium-high heat.
Add the sausages and fry, turning often, until browned all over and nearly cooked through. Remove from the heat and allow to cool slightly, then cut into bite sized pieces.
In the same pan, add the onion over medium heat and cook, turning often, until translucent.
Add the garlic and sauté for a minute stirring then add the curry powder and flour. Cook stirring for another minute.
Add the beef stock and carrots to the pan. Bring to the boil then reduce to a simmer for around 5 minutes until it thickens.
Add the chutney and salt and stir them through, then immediately add the cooked sausages and peas, cooking for another 3-4 minutes until they’re hot and the sauce is thick.
Taste and add salt and pepper to if you like.
Serve over rice or mashed potato.
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Notes
Chutney: The fruit chutney adds two things - tang and a slight sweetness that actually brings out the flavour of the curry. While fruit chutney is the traditional choice, there are other options you could try. I’ve used caramelised onion relish at times and it works beautifully. You could also use mango chutney or fruit paste (the type you serve up with cheese like fig paste etc). HP sauce or a good aged balsamic vinegar will also work - about 1 1/2 tablespoons of these.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.