Old-School Loaded Curried Sausages
Australian · Organized from the video by Aussie girl can cook
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Ingredients · 8 servings
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Steps
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- 1
Brown the 1 kg of thin sausages in a pan, then slice them and set aside.
💡 Leaving them slightly raw inside allows the curry to soak in during the simmer.
🔥 simmer
- 2
In the same pan over medium heat, fry the 10 chopped bacon tops and 2 chopped onions until browned.
💡 The bacon and onions should be browned before adding liquids.
🔥 medium heat
- 3
Add the 1/2 cup frozen peas, 1 ltr chicken stock, 1 and 1/2 tablespoons tomato paste, a good squeeze of tomato sauce, 2 tablespoons Worcestershire sauce, 1 teaspoon Keens curry powder, and an optional handful of sultanas. Mix well.
💡 The curry powder adds the signature flavor.
- 4
Add the sliced sausages to the pan and simmer for 10 to 15 minutes.
💡 Simmering cooks the sausages through while absorbing the sauce.
🔥 simmer⏱ 10 to 15 minutes
- 5
While the sausages simmer, prepare the gravy by whisking 2 heaped spoons and 1 normal spoon of gravy mix, 1 spoon of cornflour, and 1 cup of water in a jug.
💡 The mixture must be whisked well to avoid lumps.
🔥 simmer
- 6
Bring the sausage mixture to a boil. Slowly add the gravy mix a little at a time, stirring constantly until the sauce thickens.
💡 The liquid must be boiling for the gravy to thicken properly.
🔥 boil
- 7
Turn off the heat and gently stir in the 6 peeled, quartered hard-boiled eggs.
💡 Gently folding the eggs prevents them from breaking.
- 8
Serve the loaded sausages on mash, rice, or toast.
💡 Great served with mashed potatoes, rice, or in a toastie.
Tips
- Leave sausages slightly raw when slicing so they soak up the curry flavor during the simmer.
- Ensure the liquid is boiling before adding the gravy mix to ensure it thickens correctly.
- Gently stir in the eggs at the end to keep them intact.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Aussie girl can cook on YouTube