One Pot Curried Sausages

ONE POT Curried Sausages

Childhood memories are often brought up with food for me. Many nights my mum would threaten giving us curried eggs for dinner which I hated when I was little. Mind you it does make a great vego option to this recipe for curried sausages. Dinners for me should be easy or made in advance and this one-pot version of my traditional curried sausage recipe is no exclusion to minimising the washing up pile.

Isla is now in the world of food, exploring when she chooses and eating only things that seem interesting. I have made this a few times now for her as we are still waiting on some teeth to show. Still only two. Rice, sausages and peas are a great combo for her however when I make it now I am using less curry powder and sometimes I will sneak a few sultana’s or raisins in for fun. It adds a little sweetness to the dish and sometimes I think she likes it. We often top our curry with yogurt these days as it is Isla’s favourite food but it does work even on this classic.

With plenty years of food torture ahead I am sure that our little one will be refusing more and more food due to texture, colour or smell. My goal is to hopefully educate her with many different cuisines, tastes and even a few of the old classics from my childhood. Will see how it goes.

What dish did your mum threaten to feed you when you were a kid?
ONE POT Curried Sausagesstrayedtable-6551ONE POT Curried Sausages

ONE POT Curried Sausages
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 8beef sausages
  • 1 large brown onion, finely diced
  • 2 tsp Keens curried powder
  • ½ cup chicken stock*
  • 1 cup water
  • ½ cup of frozen/fresh peas
  • 1½ tbsp cornflour
  • 2 tbsp water
  • Salt and pepper
Instructions
  1. In a deep heavy based fry-pan heat the olive oil over a medium heat. Add the sausages and cook for 3-4 minutes turning occasionally until they have slightly browned. Remove them from the pan.
  2. Add the onions and sweat till softened. Add the curry powder and stir.
  3. Add the chicken stock and water to the pan and reduce to a simmer. In the mean time cut the sausages into slices and return them to the pan. Cook for a further five minutes with the lid on.
  4. Add the peas and cook for two minutes with the lid on.
  5. In the meantime mix the cornflour with the water in a small cup. Add that to the mixture stirring continuously until sauce thickens. Cook for a further 3 minutes.
  6. Season with salt and pepper and serve immediately over rice.
Notes
* You can use just water if you don't have chicken stock.
* If you prefer you can boil the sausages before making the curry instead of frying them.


onepotcurriedsausages

ONE POT Curried Sausages Recipe

 

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3 Comments

  1. Oh yum! I’m absolutely drooling! This would be the best dinner now that the weather is cold! Thanks for the recipe – I’ll be making it this week for sure!!!

  2. I love curry and Mr. D will eat it if it is not hot, but he doesn’t like things all mixed up. I add curry to chicken or venison sometimes and then with the leftover I make myself a little sauce and add lots of HOT to it. We do not eat sausage since there are so many additives. We will be raising pigs next year, so we may try making our own sausage and bacon which is another item we do not eat for the same reason. I truly like Indian Curry dishes. My favorite is a red chicken curry with LOTs of veggies (carrots, eggplant or squash, onion, peppers etc…) over brown rice. I sometimes will make a big pot and have it for my lunch all week. I just can’t cook it if Mr. D is in the house because he can’t take the “fumes”. **chuckle, chuckle**. He’ll be going to a conference in October for a few days and I feel a dose of curry would be in order 🙂

  3. Hi Lizzie, thanks for the recipe. I have cooked this dish many times over the years but I did a search on Pinterest looking for a fresh take. I was hooked once I saw the Keens Curry tin in your pic. My changes: I doubled the curry, omitted the cornflour and added 1/2 a sweet potato, then cooked for about 45 mins which gave the potato time to break down and thicken the dish. It’s freezing here at the moment and hearty winter casseroles are all that are keeping us sane ! Thanks again! Wishing you health and happiness 🙂