Curried sausages are a simple, delicious and healthy meal that is easy to prepare any time. These sausages are a great example of when Australians take inspiration from international dishes. They then make them just a little bit their own.
Cooking the sausages in the curry sauce both tenderizes and flavours them. This makes them arguably more delicious than if they were simply fried or barbequed.
Arrowroot flour can be used as an alternative to cornstarch to thicken the sauce. This is a good option if you follow a low carb diet.
This recipe serves one, to cook for more people simply multiply the yield. You can easily modify the recipe to add whatever veggies you have on hand.
- 2 sausages
- 1 tablespoon of butter, ghee or oil for frying
- 1 cup chicken stock
- 1 teaspoon curry powder
- 1/2 yellow onion
- 1 carrot
- 1/3 cup of peas
- 1 tablespoon of fruit chutney
- 1 teaspoon of a thickener such as cornstarch or arrowroot powder
- 1/4 cup of rice to serve
1. Chop the onion and carrots into pieces and set aside.
2. Heat the fat or oil over medium to high heat and then add sausages. Turn the sausages until browned all over and then set aside.
3. In the same pan, add the onion and cook until it is translucent. Add the curry powder and stir through the mix, then add the chicken stock and chutney and stir again.
4. Add the sausages and carrots to the mixture and reduce the heat, let simmer for around 10-15 minutes until the sausages and carrots are starting to soften.
5. While this is cooking prepare the rice.
6. Mix the cornstarch or arrowroot flour with two tablespoons of water, and stir through the carrot and sausage mixture to thicken the sauce. Add the peas, and cook for another 2-5 minutes.
7. Serve with rice and enjoy!