Moroccan Style Sausages Curry Recipes

CURRIED SAUSAGES

Curried Sausages image

Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!

Provided by Nagi

Categories Mains

Time 20m

Number Of Ingredients 12

Ingredients

0.5 tbsp oil
600g / 1.2lb sausages (, of choice (Note 1))
2 garlic cloves (, minced)
1 onion (, halved and sliced)
1 carrot (, peeled, sliced on the diagonal)
1 tbsp curry powder (, or more (Note 2))
3 tbsp flour (, any type (Note 3 for GF))
2 cups (500ml) chicken stock/broth (, low sodium)
1 tsp sugar
1/2 tsp salt (, plus more to taste)
1/2 tsp black pepper
1 cup peas (, frozen)

Steps:

Heat oil in a large skillet over medium high heat.
Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
Add curry powder and stir for 30 seconds.
Add flour and mix for 30 seconds.
Gradually pour in chicken stock, mixing constantly.
Add carrots, sugar, salt and pepper, stir well.
Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

Nutrition Facts : Calories 569 kcal, Carbohydrate 17 g, Protein 28 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 1294 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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