Brown the sausages: Heat the olive oil in a large frying pan over medium-high heat. Add the sausages and cook for 6–8 minutes, turning occasionally, until they are deep golden brown all over and you hear a satisfying sizzle. The smell of caramelising meat will fill the kitchen. Remove and set aside on a plate.

Sweat the aromatics: Lower the heat to medium and add the diced onion to the same pan. Cook for 4–5 minutes, stirring frequently, until the onion turns translucent and soft, and the edges just start to brown. You’ll notice a sweet, mellow aroma. Stir in the garlic and cook for another 30 seconds until fragrant.

Build the base: Add the tomato paste and stir continuously for 1 minute. The paste will darken slightly and smell richer as it cooks. Pour in the beef stock, scraping the bottom of the pan with a wooden spoon to release any browned bits—those are pure flavour.

Season and simmer: Stir in the tomato ketchup, brown sugar, white wine vinegar, curry powder, smoked paprika, and cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes, uncovered, until the sauce thickens slightly. You’ll see it become glossy and deep red, and the aroma will be warm and spicy.

Adjust consistency: If you prefer a thicker sauce (perfect for coating the sausages), whisk in the cornflour slurry. Simmer for another 2 minutes, stirring constantly, until the sauce clings to the back of a spoon. Taste and adjust salt and pepper—it should be savoury with a gentle heat.

Finish the sausages: Slice the browned sausages into bite-sized pieces, about 2–3cm thick. Return them to the pan, stirring to coat each piece in the sauce. Cook for 3–4 minutes over low heat, allowing the sausages to absorb the flavours. The sauce will cling to each piece, creating a beautiful, even coating.

Rest before serving: Remove the pan from the heat and let it sit for 2 minutes. This allows the sauce to settle and the flavours to meld. You’ll notice the colour deepens further as it rests.