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.
Ingredients
- 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
- Milk
Method
- 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.
- Once the sausages are looking brown, add in your sliced onion and garlic and cook until they soften.
- 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.
- 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.
- 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.
- Plate up your mash and curry and enjoy!
