Preparation:

Step 1: Brown the sausages

Heat a large frying pan or deep skillet over medium heat. Add the sausages and cook, turning occasionally, until browned all over—about 8–10 minutes. They don’t need to be fully cooked through at this stage. Transfer to a plate and allow to cool slightly before slicing into chunks or leaving whole, based on preference.

Step 2: Sauté onions and garlic

In the same pan, add a tablespoon of olive oil. Toss in the sliced onions and cook for 5–7 minutes, stirring occasionally, until softened and golden. Add the crushed garlic and stir for another minute until fragrant.

Step 3: Add curry powder and flour

Sprinkle the curry powder and plain flour over the onions. Stir for 1–2 minutes to cook out the raw taste of the flour and allow the curry spices to bloom. The mixture will be dry and clumpy, but that’s fine.

Step 4: Create the curry gravy

Gradually pour in the beef stock, stirring constantly to avoid lumps. Once smooth, add Worcestershire sauce, tomato sauce, and mustard (if using). Stir to combine and bring to a simmer.

Step 5: Simmer with sausages and vegetables

Return the sausages to the pan. Add the carrot slices and potato (if using). Cover and simmer gently for 15–20 minutes until the sausages are fully cooked and the sauce has thickened. Stir occasionally and adjust heat to maintain a gentle simmer.

Step 6: Add peas and finish

In the final 5 minutes of cooking, add the frozen peas and stir through. Taste the sauce and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.