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Start by heating a large, low casserole dish or frying pan over low-medium heat. Add the oil, then place the sausages in the pan, and cook them for about 10 minutes, turning them regularly with tongs until they’re golden brown on all sides and cooked through. Once done, remove them from the pan and set them aside.
Reduce the heat to low. Add the butter to the same pan, stirring to combine it with the fat rendered from the sausages. Add the onions and carrots, cooking them for about 3 minutes, stirring often, until they begin to soften.
Stir the flour and curry powder into the vegetables and cook for 2 minutes. Stir in the stock, worcestershire sauce, and tomato sauce. Bring the sauce to a gentle simmer, cover the pan, and continue to simmer for 5 minutes, or until the sauce has thickened, and the carrots have softened.
Cut the sausages into 2cm-wide rounds and return them to the pan. Stir in the peas and simmer for about 3 minutes. Taste the curry and season with more salt and black pepper if needed.
Serve with steamed rice topped with a pat of butter, and some fruit chutney, piccalilli or a few pickled onions on the side.