We stumbled upon this intriguing recipe from Recipe Tin Eats: https://www.recipetineats.com/curried-sausages/
Our modifications: first, we couldn’t find the type of mild, thin, uncured sausage that the recipe calls for, so we tried mild Italian sausage from the Whole Foods butcher. Unfortunately, the sausage was too thick and heavily seasoned for this dish. We had to not only sear the whole sausages but also slice them and brown them on both sides, which prolonged cooking time. Second, we found that the thinly sliced carrots still needed at least 10 mins to become tender. Third, we made the curry sauce with 3/4 Tbsp McCormick curry and 1/4 Tbsp Jamaican curry spice blend from The Spice Shop in London. The curry sauce was relatively easy to make, but we had to balance the flavors with a dash each salt and sugar.
We may try to make this recipe again once we find the right type of sausage (English, Irish, or Australian). We also may try it using a shortcut (Korean or Japanese curry sauce).
The curried sausage’s gravy went very well with mashed potatoes (https://piglettedc.wordpress.com/2022/08/15/chef-johns-classic-mashed-potatoes/). (Aug. 2025)
Cooking Adventures 