Start by heating olive oil in a large skillet over medium heat. Add the sausages and cook until they’re browned on all sides. This not only enhances their flavor but gives the sauce a rich, savory base.

Once browned, remove the sausages and slice them into chunky pieces. Set aside.

In the same skillet (don’t wash it—you want all that flavor!), toss in the sliced onion. Sauté for 3–4 minutes until soft and just starting to caramelize.

Sprinkle in the curry powder and stir it through the onions. Let it cook for a minute or two until it’s fragrant and slightly toasted—this step builds that lovely depth of flavor.

Return the sausage chunks to the skillet. Add the French onion soup mix and pour in the water. Stir everything together until well combined.

Bring the sauce to a gentle simmer, then reduce the heat and let it cook for 10–15 minutes. The sausages will soak up all that savory, spiced onion goodness while the sauce thickens to a rich gravy.

If you’re adding peas, toss them in during the last 5 minutes of cooking. They bring a pop of color and a sweet, fresh touch that balances the dish beautifully.