1-First, heat 0.5 tablespoon oil in a large skillet over medium-high heat to start building that flavorful base. Next, brown 600 grams (1.2 pounds) sausages on all sides, then remove them they can be sliced into chunks if you like for easier eating. In the same skillet, cook 2 minced garlic cloves and 1 sliced onion until they’re translucent, which takes about 2 minutes, to add that essential aroma.

2-Stir in 1 tablespoon curry powder and cook for 30 seconds to bring out its full flavor, enhancing the spices that make this dish special. Add 3 tablespoons flour and cook for another 30 seconds to thicken the gravy nicely. Gradually pour in 2 cups (500 ml) chicken stock while stirring constantly to avoid any lumps, then mix in 1 sliced carrot, 1 teaspoon sugar, 0.5 teaspoon salt, and 0.5 teaspoon black pepper for that perfect balance.

3-Finally, return the sausages and 1 cup frozen peas to the skillet, bring everything to a simmer, and cook for 3 minutes until the sauce thickens just right. Serve it over mashed potatoes, rice, noodles, or with bread for a low-carb option, mashed cauliflower works great. This step-by-step approach ensures your curried sausages turn out with that rich, complex taste every time.