This is a childhood favourite of mine. My nan used to add whole boiled eggs to this recipe and it was so fun to find it amongst the sausages.
I like it with boiled egg, because that’s what she used to do. But you can omit the boiled egg if you prefer. This is my favourite vegetable combo for this recipe, however, you don’t have to limit yourself to these vegetables, just use whatever you have in the fridge.
- 1 tablespoon olive oil
- 8 thick beef sausages
- 1 onion, thinly sliced
- 2 tablespoon curry powder
- 2 tablespoon plain flour
- 2 cups chicken stock
- 1 carrot, peeled, chopped
- 1 zucchini, diced
- 2 tablespoon thickened cream
- 4 boiled eggs
- white rice, cooked, to serve
- In a large frying pan, heat oil over medium-high heat.
- Brown sausages, turning occasionally for 8 to 10 minutes or until just cooked through, remove from pan and slice into bite-sized pieces.
- Add onion to the pan, cook for 3-5 minutes or until browned.
- Sprinkle in curry powder, stir for 2 minutes.
- Add flour, stir for 1 minute.
- Pour in chicken stock, mix well to create a smooth sauce.
- Add carrots, zucchini and sausages to pan, stir and bring to the boil.
- Reduce heat to low, simmer for 15-20 minutes or until sauce has thickened.
- Add cream and boiled eggs, heat through for 3 minutes.
- Serve over steamed rice.
By Kat – The Organised Housewife