“Chip shop” Sausage Curry


2 tbsp Vegetable Oil

1 x ½lb 8-pack of Mallon’s Sausages

1 Garlic Clove, crushed

2cm piece of Root Ginger, peeled and grated

2 Onions, chopped into chunks

3 Carrots, peeled and chopped

Salt and Black Pepper

500ml Chicken Stock

1 tsp Turmeric

1 tbsp Hot Curry Powder

1 tbsp Honey

1 tbsp Cornflour, stirred together with 2 tsp water

100g Frozen Peas, defrosted in hot water for 30 seconds



  1. Heat half of the vegetable oil in a large pan or wok over a medium heat. Cook the Mallon’s Sausages in batches until golden brown on all sides, then set aside on a plate lined with kitchen paper.
  2. Wipe the pan clean with kitchen paper, then add the remaining oil and place over a medium heat. Add the garlic, ginger, onions and carrots and cook for 4-5 minutes.
  3. Add the chicken stock, turmeric, curry powder and honey. Bring to the boil, then simmer for 10 minutes.
  4. Stir in the cornflour slurry, then return the sausages to the pan and simmer for 25-30 minutes. Stir in the peas and cook for 2-3 minutes longer.
  5. Sprinkle the curry with chopped spring onions and serve with rice or chips.