Curried Beef Sausages

As winter warmers go, there is nothing more comforting than a steaming bowl of curried sausages. This curried beef sausages recipe elevates a humble midweek favourite into a deeply aromatic, nutrient-dense meal using fresh aromatics and spices. It is the perfect way to stretch the household budget while still serving a dinner packed with incredible depth of flavour.

Butcher’s Tip: Look for beef sausages with a natural casing and a balanced 80:20 meat-to-fat ratio. This ensures the sausages stay plump and juicy during the browning process rather than splitting or drying out. Avoid pricking the skins before cooking, as this lets the natural juices escape and results in a dry texture.

• Serves: 4-6 people
• Prep time: 20 mins
• Cook time: 40 mins

Ingredients

The Roast

• 1 kg Woods Beef Sausages
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• 2 large carrots, sliced into rounds
• 1 cup frozen peas
• 500 ml beef stock (made from scratch or low-sodium)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 2 teaspoons cornflour dissolved in 1 tablespoon cold water (for thickening)
• Sea salt and cracked black pepper to taste

Method

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausages and brown them evenly on all sides for 5 – 6 minutes. They do not need to be fully cooked through at this stage. Remove and set aside on a plate.
2. Reduce the heat to medium. In the same pan with the residual fat, add the diced onion, garlic, and ginger. Sauté for 3 – 4 minutes until the onion is translucent and soft.
3. Sprinkle the curry powder and turmeric over the onion mixture. Stir constantly for 1 minute to toast the spices and release their essential oils.
4. Slowly pour in the beef stock, using a wooden spoon to scrape up any golden, savoury bits stuck to the bottom of the pan. Stir in the apple cider vinegar and honey.
5. Slice the browned sausages into bite-sized chunks and return them to the pan along with the sliced carrots. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes.
6. Remove the lid and stir in the cornflour slurry and the frozen peas. Simmer uncovered for a further 5 minutes until the sauce has thickened to a rich, glossy gravy and the carrots are tender. Season with salt and pepper to taste.
7. Serve hot over a bed of creamy mashed potatoes or steamed white rice.

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