Curried Sausages

Simple, cheap, and excellent ballast on a cold winter’s night. As currying two or three sausages at a time is a bit silly, I would normally make up a reasonably sized brew using 2 kilos of bangers as below. This yields enough product for six meals for two, leaving five to be packed down in suitably sized pottles in the freezer; curried sausages freeze well. This is outstanding comfort food.


2 kg beef sausages.

25g butter.

4 medium onions, chopped.

2 tablespoons curry powder.

4 tablespoons flour.

3 cups chicken stock.


Parboil the sausages for 10 minutes, drain and remove the skins, and cut into medallions. Set aside. Melt the butter in a large saucepan, add the onions and cook for about ten minutes, stirring from time to time. Add the curry powder, stir through and cook for another minute.

Add the sausages, stir through, then add the flour and mix thoroughly. Add the stock, stirring all the while. Cover, reduce to a simmer, and cook for 40 minutes. Serve with mashed potatoes and green peas.

Serves: 12.

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