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Throw together basic ingredients for a meal that takes you back in time. My grandma's kitchen always smelled amazing when she made these Curried Sausages. When juicy meat links meet a deeply flavored curry gravy, you get a wallet-friendly dinner my family keeps asking for over and over.
The Charm of Uncomplicated Dishes
My kitchen gets crazy busy but this dish never lets me down. It's great how everyday cupboard items turn into something truly memorable. Cooking everything in one pan means fewer dishes to wash afterward. Whenever my children invite friends, I cook twice as much since it stores well in the freezer for those rushed evening meals.
Must-Have Ingredients
- Sausages: 1 lb (500g), any type works - beef, pork, chicken, or plant-based. Grab quality links for better taste and consistency.
- Onions: 1 medium, cut into slices. Pick brown, white, or purple varieties.
- Carrots: 2 medium, skin removed and sliced. They bring natural sweetness and bite.
- Frozen Veggies: 1 cup corn and peas. Easy to use and very handy.
- Curry Powder: 2 tablespoons. Go with your favorite mix depending on how spicy you want it.
- Broth: 2 cups (500ml), pick beef, chicken, or veggie. This creates your curry sauce base.
- Flour: 2 tablespoons, regular kind. Makes the curry thick; swap with cornstarch if you can't eat gluten.
Let's Make It Together
- Brown the Sausages
- Use a big skillet to cook the sausages on medium until golden all around. Take them out and put aside.
- Cook the Onions and Vegetables
- Using the same pan, toss in sliced onions and carrots. Cook until soft, around 5 minutes. Mix in the frozen corn and peas.
- Mix in the Curry Powder
- Dust curry powder over your veggies and mix thoroughly. Cook for 1–2 minutes to wake up the spices.
- Create the Sauce
- Dust flour across everything and stir it in. Pour broth in slowly while stirring to avoid clumps, until you get a smooth, thick sauce.
- Finish the Sausages
- Put sausages back in, cover with curry sauce, and let bubble gently for 10–12 minutes until hot and flavors blend together.
Notes From My Cooking Diary
I've tried lots of tweaks over the years. Just last week I added chopped apple and loved the sweet touch it brought. When my sister stops by I throw in extra cayenne because she can't get enough spice. For fancy dinners a little cream makes the gravy incredibly rich.
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Tasty Pairings From My Home
This curry tastes amazing poured over a big helping of creamy mashed potatoes in my go-to bowl. My partner likes his with light, fluffy rice while the children enjoy soaking up sauce with pieces of crusty bread. Some evenings we have it with oven-baked potatoes when we need something extra cozy.
Practical Cooking Tips
I often spend Sunday afternoons making twice as much curry as we need. I split it into containers and stick them in the freezer. They stay good for 3 months though they usually get eaten way before then. Just move a portion to the fridge the night before and dinner's almost ready.
Frequently Asked Questions
- → What kind of sausages should I pick?
Any sausage works! Pork, beef, chicken, or turkey all do great. For bolder flavor, go for high-quality sausages that hold up well when cooked. Pre-cooked ones are a fine option, too.
- → Can this be made in advance?
Absolutely. Curried sausages taste even better the next day as the flavors have more time to mix. Store it properly and reheat before serving.
- → What sides go well with it?
This dish pairs beautifully with mashed potatoes, plain rice, or even some good fries. You can also toss in extra veggies for a heartier option!
- → What curry powder should I use?
Any curry powder blend works here! Each brand has unique flavors, so pick one you enjoy. Opt for a mild or medium spice level based on your taste preference.
- → Can I freeze leftovers?
Sure thing! Once cooled, store in an airtight container before freezing. Thaw it in the fridge overnight and heat gently in a pan or microwave when ready to eat.