Curried Sausages feels like a dish that time forgot. Almost certainly taken to Australia by emigrating Brits in the 1950s or ’60s it’s got all the nostalgia of food served up by granny. And Australia’s contribution to the curry world is great. Very simply it combined fried or baked sausages (preferably spicy) with onions, potatoes, peas and carrots, all in a mild curry sauce that is little more than curry powder, flour and water.
What you need… • 8 pork sausages (preferably spicy) • 2 carrots, sliced • 2 potatoes, cut into 4cm chunks • 1 onion, sliced • 1 teaspoon garlic paste • 400ml water • 1 Tablespoon curry powder • 2 Tablespoon cornflour • 80g peas (frozen are good) • Black pepper
How to make it… 1. Add half the oil and fry the sausages until they are browned evenly all over. Cut into chunks. 2. While they are frying boil the potatoes and carrots in water until they are cooked (but not too mushy). Drain and set aside. 3. In a pan add the rest of the oil to a medium heat and cook the onions until they start to soften (about 3 minutes). 4. Add the garlic and fry for 1 minute. 5. Add the water and once heated up add the curry powder and stir for 1 minute. 6. Add the cornflour and stir until the sauce thickens (about 2 minutes).
7. Add the potatoes, carrots, sausages and peas and cook until all the ingredients are cooked through. Add a little water if needed to get the consistency you prefer. 8. Add some cracked black pepper on the top and serve.