Heat the vegetable oil in a large frypan over medium-high heat. Add the sausages and fry until browned, turning often to cook through evenly (around 10 minutes). Remove from the heat and allow to cool slightly, then slice into 4-5 cm pieces.
1 tbsp vegetable oil, 6 beef sausages
In the same frypan you used to cook the sausages, add the onion over medium heat and cook until translucent. Then add the curry powder, beef stock and return the sausages to the pan. Bring to the boil then reduce to a simmer.
1 onion, 1 tbsp curry powder, 350 ml beef stock
Mix the cornstarch with 2 tbsp cold water in a small dish. Pour into the pan with the curried sausages and gently mix through. Add the peas, and continue cooking for another 5 minutes until the sauce has thickened nicely.
1 tbsp cornstarch / cornflour, 2 tbsp water, 1 cup green peas
Optional: Add gravy powder, Worcestershire sauce, HP sauce or tomato sauce/ketchup and mix through for richer flavour.
1 tsp gravy powder, Worcestershire sauce, HP sauce or tomato sauce/ketchup
Season with salt and pepper. Serve over mashed potato, cooked rice, pasta or noodles!
Salt and pepper