Nostalgic Free...

Nostalgic Free Range Curried Sausages With Mash

Nostalgic Free Range Curried Sausages With Mash

Remember when your mum used to make curried sausages? This recipe has huge nostalgia value for us - sometimes the classics hold up for a reason! Delicious, kid friendly (we certainly loved this recipe as kids) and super easy. A great way to use your snags as we head out of BBQ weather too. 

This recipe will feed around four so just scale up or down as needed.


4 x free range sausages (we used Traditional BBQ but you can use any!)

1 tbsp curry powder

1 brown onion, sliced

A couple of cloves of garlic (crushed and sliced)

2 tbsp flour

2 cups Free Range Chicken Bone Broth

1 carrot (sliced thinly)

Handful of snow peas

Pinch of salt

Pinch of black pepper

Ashgrove Butter

A few potatoes


1. Melt some butter and brown your sausages in a skillet or fry pan (slice them up into smaller pieces for a more classic take on the dish). Peel your potatoes and pop into a pot of cold water with a pinch of salt. Bring to the boil while you work on your curried sausages. 

2. Once the sausages are looking brown, add in your sliced onion and garlic and cook until they soften.

3. Add the curry powder and stir, then repeat with flour. Slowly stir in your bone broth until combined. Season with salt and pepper to taste.

4. Throw in your sliced carrot and cook for a minute or two before adding the snow peas. Let this cook for another minute or two until your veggies soften slightly.

5. Test your potatoes to see if they are cooked. When a fork goes through the middle easily, drain and mash, adding milk and butter until you achieve your desired consistency.

6. Plate up your mash and curry and enjoy!