The Best-Ever Curried Sausages

An old favourite - and this is the only recipe you'll EVER need!
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TIP! Try replacing beef sausages with pork or chicken-flavoured ones, for a change. Curried sausages can be made up to one day ahead. Keep, covered, in the fridge. Reheat, stirring over a medium heat, until hot. 

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Heat a lightly oiled, large, deep, non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally, for about 8 to 10 minutes, or until browned all over and cooked. Remove. Drain on absorbent kitchen paper. Thickly slice diagonally 2 Drain fat from pan, wiping away any remaining with absorbent kitchen paper. 


Lightly oil same frying pan. Heat over a medium to high heat. Add onions, and carrots. Cook, stirring for about 5 minutes, or until light golden. Add curry powder, chutney and paste. Cook, stirring for 1 minute.


Return sausages to frying pan. Add stock cube and 1 litre (4 cups) water. Bring to boil. Gently boil, stirring occasionally, for about 15 to 20 minutes, or until carrots are tender.


Blend cornflour with 2 tablespoons water in a small bowl until smooth. Add to pan with peas. Gently boil, stirring for about 2 minutes, or until thickened. 

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