Experimental Wednesdays: Retro Revival Curried Sausages


My mum would have cooked Curried Sausages every week when we were growing up. It is bizarre how recipes can just die. Does anyone still eat Apricot Chicken, Corned Beef and Onion Sauce or Chow Mien (Aussie Style) any more? Would love to try your recipes.


8 Gluten free Sausages

2 tablespoons oil

1 large onion, chopped finely

4 carrots, peeled and sliced into 1 cm rounds

1/2 a tablespoon of Keens curry powder

2 cups of gluten free chicken stock or (3 x chicken stock cubes and 2 cups water) 

3/4 cup of frozen peas

2 tablespoons of 100% maize corn flour

Mashed Potatoes to serve.


1. Place sausages into simmering water for 5 minutes. Let them cool enough to handle, de-case them and chop into pieces roughly 4 cm long. Set aside. Heat the oil in a frying pan, cook the onion and carrots until the onion becomes transparent.

2. Add the curry powder, fry for a further 2 minutes. Pour in the stock and return the sausages to the pan.

3. Bring the gravy to a simmer and cook for 15-20 minutes. Add the frozen peas in the last five minutes. Just before serving mix the corn flour with a little water to make a paste and stir into the simmering curry. Wait for the sauce to thicken, then serve on a bed of creamy mashed potato.


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