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.
Ingredients
Method
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 the 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 the frying pan. Add a stock cube and 1 litre (4 cups) of water. Bring to a boil. Gently boil, stirring occasionally, for about 15 to 20 minutes, or until carrots are tender.
Blend cornflour with 2 tablespoons of water in a small bowl until smooth. Add to the pan with peas. Gently boil, stirring for about 2 minutes, or until thickened.Â
Serve with mash.
