Cut the sausages into bite sized pieces and return the to the sauce, before adding a lid and cooking for 6-7 minutes.

Add the spices to the onions along with the curry leaves, slit red chillies, garlic and ginger and cook for 30-60 seconds. Yes absolutely, play around with it and see where you end up. I chose beef as the spicing tends to be relatively neutral, and as a result, the sausages do not “fight” the flavours in the curry sauce. Yes, and as with many dishes of this nature the flavours will improve after a day or two in the fridge. But if you can get beef sausages give them a go, they are great in this recipe. I also use them in my sausage and mash pie, sausage and lentil casserole and sausage tray bake!

Throw in the sliced onions and sausages and cook for 8-10 minutes, you are aiming to soften the onions and evenly brown the sausages all over. There is one herb that I would try to avoid in the sausage in this curry and that is sage. It is very bold and punchy and quite at odds with the Indian flavours in the sauce. Head to an Indian store and get some fresh leaves. You can freeze them, they will last for 6 months with no degradation in flavour.

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