Curried sausages with mash
50 min · 27 g protein · 482 cals / serving
The Aussie weeknight classic that tastes like childhood: browned sausages simmered in a mild, golden curry gravy with onion, carrot, a grated apple for sweetness and a handful of peas, spooned over a big mound of mash.
Ingredients
- 8 thick reduced-fat sausages, beef or pork (500 g) reduced-fat sausages, about 400 g once cooked
Curry
- 1 tsp olive oil
- 2 onions, sliced
- 2 carrots, diced
- 2 cloves garlic, crushed
- 1 1/2 tbsp curry powder, mild, the classic yellow kind
- 1 1/2 tbsp plain flour all-purpose flour
- 1 tbsp tomato paste
- 500 ml beef broth, salt-reduced
- 1 granny smith apple, grated
- 200 g cooked frozen green peas
Mash
- 800 g gold potatoes, peeled, in chunks
- 100 ml skim milk, warm
- 2 tsp butter
To serve
- 2 tbsp chopped fresh chives
Steps
- Heat the oil in a large deep frying pan over medium heat and brown the sausages all over, about 8 minutes. They do not need to be cooked through yet. Lift them out and cut each into 3 pieces.
- Add the onion, carrot and garlic to the pan and cook, stirring, 5 minutes until the onion softens.
- Sprinkle over the curry powder and flour and stir for 1 minute until fragrant, then stir in the tomato paste.
- Gradually stir in the stock until smooth, add the apple and return the sausages. Bring to a simmer, cover and cook 15 minutes, stirring now and then, until the carrot is tender and the sausages reach 160°F in the centre.
- Stir in the peas and simmer uncovered 3–4 minutes more, until the gravy is thick and glossy. Taste for salt.
- Meanwhile, boil the potatoes in salted water for 15–18 minutes until tender, drain, and mash with the warm milk and butter. Serve the curry over the mash with chives.
Good to know
Which sausages work best?
Thick beef sausages are the classic, but any reduced-fat sausage you like works, and chicken sausages are good too. Brown them well; the colour flavours the gravy.
Can I make it in the slow cooker?
Yes: brown the sausages and soften the onion first, then put everything except the peas in the slow cooker on low for 6 hours. Add the peas for the last half hour.
Rice instead of mash?
Plenty of families serve it on rice. Cook 1 cup of long-grain rice instead of the potatoes, at about 55 instead of 64.
Per
- Calories
- 82
- Protein
- (23%)
- 5 g
- Fat
- (21%)
- 2 g
- Carbohydrates
- (56%)
- 12 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 214 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1928 kcal goes into the pot and 2593 g of ingredients comes out as about 2350 g of food: 82 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.