Easy Skillet Curried Sausages in Thick Gravy

You start with 1.2 lb (600 g) sausages of your choice for this easy skillet curried sausages in thick gravy. The meat browns in the pan before you toast the spices in the hot drippings. Sweet peas and carrots simmer right in the sauce to finish this quick one-pan meal.

Choosing the sausages

This meal requires 1.2 lb (600 g) sausages of your choice. For the best flavor, look for links that show distinct, visible pieces of meat and fat throughout. Avoid varieties that have a solid, even pink shade. That completely smooth color is usually a sign that the meat is packed with a large amount of filler.

Cooking the meat

You lose flavor if you boil the sausages. You need to pan-brown the meat instead. You place a large skillet over medium-high heat and warm the oil. You add the sausages and cook them until they brown all over. You turn them frequently so they cook evenly. The browning process builds flavor in the pan for the gravy.

Slicing the meat

You take the skillet off the heat and remove the sausages. You cut the cooked links into angled slices. You can also leave the sausages whole if you prefer. You set the meat aside while you build the sauce.

The aromatics and curry powder

You return the skillet to the heat. You add the halved and sliced onion and the minced garlic cloves. You cook them for 2 minutes until the onion turns translucent. You stir 1 tablespoon of curry powder into the pan. Mild curry powder is standard for this dish. You can use hot curry powder for a spicier meal.

You must cook the spices in the pan for 30 seconds. This short time toasts the curry powder in the oil. The heat brings out the spices before you add any liquid. You get a bland sauce if you skip this step.

The gravy base

You sprinkle 3 tablespoons of flour over the vegetables and mix it in. The flour cooks for 30 seconds. You need 2 cups (500 ml) low-sodium chicken stock or broth for the liquid. Chicken stock creates a much better gravy compared to water. Water makes the sauce bland.

You pour the chicken stock into the pan gradually. You mix the liquid constantly while you pour to stop lumps from forming in the flour mixture. You stir in the peeled carrot, which you cut into angled slices, along with the sugar, salt, and black pepper.

Gluten-free alternative

You can make the recipe gluten-free with a simple swap. You omit the flour entirely. You mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. You add this slurry immediately after you pour the chicken stock into the skillet.

Thickening the sauce

You add the angled slices of sausage and 1 cup of frozen peas back into the skillet. You bring the liquid to a simmer. The sauce needs to cook for 3 minutes. It thickens as it simmers. The recipe makes a generous amount of gravy. You can add extra vegetables directly into the sauce while it cooks.

What to serve with it

You serve the hot sausages and sauce right away. You can ladle the meal over mashed potatoes, steamed rice, egg noodles, or cauliflower mash.

Choosing cauliflower mash for the base gives you a simple low-carb alternative. You can serve the dish alongside a basic mixed salad or some crisp lettuces coated in vinaigrette.