Recipe Notes:
1. Sausages - Pork sausages pictured. Try to get good ones that aren't packed with fillers. As a general rule of thumb, if the sausages are a uniform pink colour, they have lots of fillers in them. Look for sausages that have chunky bits of meat and fat in them - these are better flavour.
2. Curry Powder - I use Keens, mild. Use HOT if you can handle the heat!
3. Gluten free option - skip the flour. Mix 2 tbsp cornflour/cornstarch with 2 tbsp water. Add straight after adding stock - sauce will thicken as it simmers.
4. Nutrition per serving, excluding mashed potato.