Curry Sausages
This has been a hit since it was first served. I leave the casing on them, and I don't cook them hard to make bangers out of them, so they have a snap and are super juicy. You can eat these over mashed potatoes, roasted vegetables, riced cauliflower, eggs, noodles, or rice. They are really good over tater-tots, fries, or scrambled eggs. I add just a little HP Sauce, but you can leave it out, or substitute with Worcestershire sauce. I was going to put just Australia, but it wouldn't let me.
Do not confuse this recipe with currywurst from West Germany recipe. It has a tomato based sauce.
Curry Sausages
This has been a hit since it was first served. I leave the casing on them, and I don't cook them hard to make bangers out of them, so they have a snap and are super juicy. You can eat these over mashed potatoes, roasted vegetables, riced cauliflower, eggs, noodles, or rice. They are really good over tater-tots, fries, or scrambled eggs. I add just a little HP Sauce, but you can leave it out, or substitute with Worcestershire sauce. I was going to put just Australia, but it wouldn't let me.
Do not confuse this recipe with currywurst from West Germany recipe. It has a tomato based sauce.
Cooking Instructions
- 1
Slice the onion thin. Heat the oil, I used a big wok to do this in. Sauté the onion till translucent slightly browned. Season with the salt.
- 2
Cut the sausage in halves. Add in the onions and Sauté till cooked hot throughout. Add the broth and curry powder. Let them simmer in the broth.
- 3
Add in the HP Sauce.
- 4
Mix the cornstarch and 1/2 cups beef broth. Pour into the sausage and broth to thicken. Stir in the sweet peas.
- 5
When the peas are heated throughout serve. I hope you enjoy!!! These can be served over pasta, rice, or mashed potatoes.
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