These are the BEST EVER Curried Sausages – they’re seriously convenient comfort food. With this easy one pot recipe you’ll have dinner on the table in just 20 minutes, for an effortless family favourite that’s packed with flavour.
In This Post You’ll Learn
Why We Love This
Just like pumpkin soup and creamy chicken pasta bake, this is an all-time family favourite weeknight dinner recipe for both our families. Our childhood selves loved them for being filling and full of classic curry flavour. No doubt our mums loved them for being quick and easy to prepare AND budget friendly too.
This recipe is super convenient – cook the sausages, veggies and gravy in just one pan. No need to skin the sausages or roll them into meatballs first like some recipes do.
Serve them up with a dollop of creamy mashed potato for a totally satisfying meal the whole family will love.
Related: Potato Bake / Cauliflower Cheese
Are You Here Because of Bluey’s Grandad?
Curried sausages gained heightened global popularity following their appearance on the Australian kid’s TV show Bluey. In one episode Bluey creates a make-believe restaurant, prompting Grandad Mort to order a dish using their pretend phone app. Mort LOVES curried sausages, and this mention has many Americans curious about giving this classic Aussie recipe a try.
Bluey may think they’re yuck, but as kids growing up we thought they were the BEST for dinner!
Have you tried it? Leave a comment below and let us know what you thought!
What are Curried Sausages?
This dish consists of beef sausages simmered down with onions and peas in a mouthwatering gravy infused with curry powder and beef stock. It’s a popular dinner recipe in Australia, New Zealand and the UK due to its mild savoury flavour (it’s definitely not a hot spicy curry!).
There are lots of variations to the recipe depending on the region and household. We like to think of all the different tweaks as family treasures passed down from parents to children – just like our version today!
While it is technically a curry sauce, it has a vastly different flavour to Indian or Asian style curry recipes.
In Australia we can actually buy the curried sausages gravy as a packet mix from the supermarket. But trust us, this recipe is so easy and tastes so much better than any store-bought pack ever could.
We’ve seen some versions of this recipe where the sausages are boiled first, but we recommend just frying them in the main pan instead like our mums always do. Cooking them this way adds way more flavour to your curry sauce and gives the sausages a much better texture too.
What You’ll Need
- Sausages – You can use just about any kind of sausage you like (our mums probably used a different style every time – whatever was on special at the supermarket). But the most common style of sausage for this recipe is uncooked link sausages. They can be thick or thin, or even leftover sausages from a BBQ – all will taste amazing. You could even use Italian sausages for an extra spicy kick! These days we recommend high quality sausages – they taste much better than cheap bulk sausages that are usually full of fillers.
- Beef Stock – We use store bought stock for convenience. You can buy it as a liquid stock or as a stock powder, which you’ll dissolve in hot water before adding to the recipe. Sub with chicken stock or vegetable stock if you prefer.
- Curry Powder – For the most traditional flavour, we recommend Keen’s Curry Powder. You can get it in mild or hot versions depending on your preference. In truth, you can probably use any kind of curry powder that you have on hand, though there may be slight differences in flavour depending on the spices in your blend.
- Veggies – Our families both kept it simple, just onions and peas and that’s it! To make it go further you could add carrots, green beans, broccoli, capsicum / bell pepper or mushrooms if you like.
- Cornstarch / Cornflour – We mix this with cold water to make a slurry that will help thicken the curry sauce and give it that deliciously glossy look. Sub with mashed potato flakes if you have them (no need to pre-mix first).
How to Make Curried Sausages
First, gather your ingredients: See recipe card below for measurements.
- Heat the vegetable oil in a large frying pan or large skillet over medium-high heat. Add the sausages and fry until browned, turning often to cook through evenly (around 10 minutes). Remove from the heat and allow to cool slightly, then slice into 5 cm / 2 inch pieces.
- In the same frying pan or skillet add the onions and cook until translucent. Then add the curry powder, beef stock and return the cooked sausages to the pan. Bring to the boil then reduce to a simmer.
- Mix the cornstarch / cornflour with 2 tbsp cold water in a small bowl. Pour into the pan and gently stir through the curried. sausages. Add the peas, and continue cooking for another 5 minutes until the sauce has thickened nicely.
- Season with salt and pepper. Serve over mashed potato, cooked rice, pasta or noodles.
Wandercook’s Tips
- Cooking Time – Will vary if you use thicker sausages, so allow a few extra minutes to make sure they’ve fully cooked through. Pre-cooked leftover BBQ sausages will just need to be heated through rather than cooked again.
- Cutting Sausages – Laura’s mum usually serves this dish with whole sausages, while Sarah’s mum always cuts them into smaller lengths. Feel free to do it either way, or even chop them into bite-sized pieces!
- Sides – Serve with buttery mashed potatoes (like amped up bangers and mash) or mix things up with fresh bread, rice, pasta or noodles instead.
- Leftover Sausages? – Make it into a sausage and bean casserole.
- Storage – Leftover curried sausages will last 2-3 days in the fridge in an airtight container.
FAQs
Yes, this dish freezes really well for up to two months. We like to store leftovers in individual portions to make them easier to reheat for lunches. You can store curried sausages and mashed potatoes together in the same container.
Yes you can. We recommend cooking the sausages in a frypan first, then add all the ingredients (except the peas and cornstarch) to the slow cooker and cook on low for 6 hours. Around 30 minutes before serving, add the peas (this stops them from going too mushy and disappearing into the sauce), and the cornflour to thicken the sauce.
These recipes start out from a similar base, but end up with a very different flavour. Coconut sausage curry is infused with coconut milk, and can often have a can of diced tomatoes and/or red pepper flakes added for extra spicy heat.
Variations
- Extra Flavour – Add freshly chopped garlic cloves when cooking the onions at the start of the recipe. Or stir in a splash of Worcestershire sauce, HP sauce, or tomato sauce / ketchup or spicy fruit chutney through the gravy just before serving. You could also just have the bottles on the table for everyone to add to their liking.
- Extra Thick Gravy – Swap the regular gravy powder for Japanese curry roux blocks. If you do, make sure they are fully dissolved in the sauce before serving.
- Extra Sweetness – Add a half cup of sultana or raisins, or a small tin of pineapples, in with the broth.
- Make it Vegetarian – Swap the sausages for vegetarian sausages, boiled egg, vegetarian paneer cheese, or firm tofu. Use vegetable stock in the gravy.
- Make it Creamy – Add a swirl of thickened cream / heavy cream just before serving.
- Use A Soffritto Base – This is an Italian style of slow cooking vegetables in a little oil to bring out extra flavour in the base gravy. We use this method in our Italian pasta bake and Italian ragu meat sauce. To do this, finely chop garlic, onion, carrot and celery. Fry them slowly and gently in olive oil until the onions are golden and become translucent (around 5-10 minutes when cooked slowly). Then continue with the recipe below.
Try these amazing recipes next:
- Creamy Chicken Pasta Bake – Our most treasured family recipe you’ll LOVE.
- Creamy Sausage Pasta – With Italian sausages for extra deliciousness.
- Best Campfire Stew – Sausage and Bean Casserole – Epic camping food fun.
- No Cream Carbonara Pasta – The traditional way to make this family favourite recipe.
- Cevapi Sausages – The perfect addition to your next BBQ gathering.
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
Ingredients
- 6 beef sausages
- 1 onion thinly sliced
- 350 ml beef stock
- 1 cup green peas frozen
- 1 tbsp curry powder use Keens Curry for the best flavour
- 1 tbsp cornstarch / cornflour
- 2 tbsp water cold
- 1 tbsp vegetable oil for cooking
- Salt and pepper to taste
Optional
- 1 tsp gravy powder sub with Worcestershire sauce, HP sauce or tomato sauce/ketchup
Instructions
- Heat the vegetable oil in a large frying pan or large skillet over medium-high heat. Add the sausages and fry until browned, turning often to cook through evenly (around 10 minutes). Remove from the heat and allow to cool slightly, then slice into 5 cm / 2 inch pieces.1 tbsp vegetable oil, 6 beef sausages
- In the same frying pan or skillet add the onions and cook until translucent. Then add the curry powder, beef stock and return the cooked sausages to the pan. Bring to the boil then reduce to a simmer.1 onion, 1 tbsp curry powder, 350 ml beef stock
- Mix the cornstarch / cornflour with 2 tbsp cold water in a small bowl. Pour into the pan and gently stir through the curried. sausages. Add the peas, and continue cooking for another 5 minutes until the sauce has thickened nicely.1 tbsp cornstarch / cornflour, 2 tbsp water, 1 cup green peas
- Optional: Add gravy powder, Worcestershire sauce, HP sauce or tomato sauce/ketchup and mix through for richer flavour.1 tsp gravy powder
- Season with salt and pepper. Serve over mashed potato, cooked rice, pasta or noodles.Salt and pepper
Video
Recipe Notes
- Sausages – You can use just about any kind of sausage you like (our mums probably used a different style every time – whatever was on special at the supermarket). But the most common style of sausage for this recipe is uncooked link sausages. They can be thick or thin, or even leftover sausages from a BBQ – all will taste amazing. Will vary if you use thicker sausages, so allow a few extra minutes to make sure they’ve fully cooked through. Pre-cooked leftover BBQ sausages will just need to be heated through rather than cooked again.
- Curry Powder – For the most traditional flavour, we recommend Keen’s Curry Powder. You can get it in mild or hot versions depending on your preference. In truth, you can probably use any kind of curry powder that you have on hand, though there may be slight differences in flavour depending on the spices in your blend.
- Veggies – Our families both kept it simple, just onions and peas and that’s it! To make it go further you could add carrots, green beans, broccoli, capsicum / bell pepper or mushrooms if you like.
- Extra Flavour – Add freshly chopped garlic cloves when cooking the onions at the start of the recipe. Or stir in a splash of Worcestershire sauce, HP sauce, or tomato sauce / ketchup or spicy fruit chutney through the gravy just before serving. You could also just have the bottles on the table for everyone to add to their liking.
- Extra Thick Gravy – Swap the regular gravy powder for Japanese curry roux blocks. If you do, make sure they are fully dissolved in the sauce before serving.
- Extra Sweetness – Add a half cup of sultana or raisins, or a small tin of pineapples, in with the broth.
- Make it Vegetarian – Swap the sausages for vegetarian sausages, boiled egg, vegetarian paneer cheese, or firm tofu. Use vegetable stock in the gravy.
- Make it Creamy – Add a swirl of thickened cream / heavy cream just before serving.
- Use A Soffritto Base – This is an Italian style of slow cooking vegetables in a little oil to bring out extra flavour in the base gravy. We use this method in our Italian pasta bake and Italian ragu meat sauce. To do this, finely chop garlic, onion, carrot and celery. Fry them slowly and gently in olive oil until the onions are golden and become translucent (around 5-10 minutes when cooked slowly). Then continue with the recipe below.
Nutrition
71 Comments
Sarah
12/10/2023 at 8:16 amI love how many of you are here because of Bluey! My kids just watched “phones” and now they want curried sausages for dinner ! Thanks Granddad! We’re American so it should be interesting to see what my kids think.
Wandercooks
12/10/2023 at 8:19 amHopefully not – “Curried sausages?! Ewww yuck!” haha. If it’s anything like us – we loved it as kids! You’ll have to report back on what they think.
Leah
03/07/2023 at 4:48 amSo I’m American and I heard about curried sausages from watching Bluey with my son 😄. I was wondering what that dish was and found your recipe. These sound awesome and I think I’m going to have to try them!
Wandercooks
03/07/2023 at 9:03 amOh that’s awesome Leah! It’s such a popular dinner here, we make it all the time. The best part is, it’s super easy for a weeknight meal with kids and freezes well too. 😀
Christina
30/08/2023 at 12:30 pm🤣 same reason why I am here. I am going to try this recipe this weekend.
Wandercooks
30/08/2023 at 2:40 pmHaha, thanks Bluey’s Grandad! So keen to see what you think. It’s such a childhood favourite here!
Georgia
09/05/2023 at 8:09 pmDelicious! My whole family loved it, and it’s easy to cook. I would certainly recommend it! As a fellow Australian, this is possibly one of the best Aussie Curried Sausages I have ever tasted!!!
Wandercooks
10/05/2023 at 9:50 amAww thanks Georgia, that’s great to hear. You’ve made our day! 😀
Craig
27/04/2023 at 6:00 pmI toast the curry powder in the pan with the onions(after cooking the onions a little) to get them fragrant. Other than that. i love this recipe
Wandercooks
28/04/2023 at 9:32 amOh that’s a cool idea toasting the curry powder, we’ll have to try it next time we cook it. Glad you’re enjoying the recipe too! 🙂
Margaret LeGuier
16/03/2023 at 6:13 pmHave made this twice now and it’s just as my Mother used to make it. I haven’t tasted a sausage dish as good as this one for as long as I can remember. The only thing I did differently was I added a dollop of sour cream at the end of the cooking. Mainly because I love the flavour the cream adds. Absolutely wonderful. Thank you for this great recipe and trip down memory lane (tastewise).
Wandercooks
19/03/2023 at 9:16 pmOh wow, that’s amazing feedback. Love the idea of adding a dollop of sour cream. We’ll definitely give this a try – cooking it for Laura’s family tomorrow night, so great timing with your comment!
Andrew Armstrong
16/02/2023 at 5:51 pmI made this to your recipe and it is almost exactly the way my mother made curried sausages, though she added a couple of tablespoons of dried sultanas or raisins with the stock for some sweetness. I know longer have as sweet at tooth as I did as a child but for nostalgia’s sake I will stick with the sultanas or raisins’
Wandercooks
21/02/2023 at 10:30 amThat’s awesome Andrew. Laura won’t let me put sultanas in ours! She hates them because they’re in everything haha. So glad you could recreate the nostalgic dish though. Enjoy!
Scott Wolf
06/02/2023 at 11:39 amAnother American here. Made it for the first time tonight, using authentic Keen’s curry power, served over mashed potatoes.
I don’t even cook that much, but this was a really easy recipe! Thank you so much!
Wandercooks
06/02/2023 at 1:21 pmThat’s so awesome Scott! Thanks for letting us know, so glad you enjoyed. 😀
John Fraraccio
30/01/2023 at 3:59 amBluey’s granddad sent me (no kidding). I’m Stateside but have Keen’s handy. Kosher beef ‘franks’ served for beef sausages. Added peas, carrots and sliced mushrooms. In place of cornstarch add a tablespoon of mashed potato flakes for each cup of liquid (no need to ‘pre-mix’). Will next attempt the Italian sausages and soffrito base but might not add curry to that.
Wandercooks
30/01/2023 at 11:17 amHey John, haha! That’s fantastic. Glad you enjoyed. Such a good idea doing the potato flakes as a thickener too. Laura’s Dad makes camp stew like that! Enjoy your next cooking adventure!
John Fraraccio
02/02/2023 at 3:58 amWill do. And if the eaters are especially youthful serve ‘paternoster lisci’ as the pasta and announce a challenge to roll each pea into a cooked noodle.
Wandercooks
02/02/2023 at 10:08 amHaha, that would be very entertaining to watch. Thanks for the extra tip!
Amanda
05/06/2023 at 5:48 amHonestly, I’m here because of Bluey’s granddad too! Ha! 🙂
Wandercooks
11/06/2023 at 6:47 amHaha love it Amanda! Hope you try them and see what you think. 😁
Ann
04/10/2022 at 9:44 pmThis was very tasty. I made exactly to recipe and added a dollop of spicy tomato chutney at the end.
I like the way that the ingredients are at the end of each step, so you don’t have to scroll back up the the ingredients list. I would like to try it with one of the alternate suggestions of boiled eggs.
Wandercooks
06/10/2022 at 9:26 amOh so glad you like the new method layout with the ingredients. Thanks for the feedback! Have fun experiments with the variations too. 🙂
Huff
13/08/2022 at 5:32 pmReally tasty! I used vegetarian sausages not beef and it was still yum. A taste of childhood
Wandercooks
15/08/2022 at 10:51 amOh great, glad you were able to replicate the taste and keep it vegetarian too!
Tameka
30/04/2022 at 6:49 pmThis is the basic awesome curried sausage recipe I remember from my childhood. With a dash of Worcestershire and tomato sauce it’s now a regular thing for my family and my children. I do boil my sausages in the same pot as my potatoes so it’s still only a 2 pot meal since my 2 year old daughter likes them better boiled and it’s easier than arguing 🤦♀️🤣
Wandercooks
02/05/2022 at 11:09 amOh nice work, so cool you were able to adapt it for your 2yr old by boiling the sausages. Great idea to pop them in with the potatoes too!
Linda
18/04/2022 at 8:57 pmI didn’t have any Keen’s curry powder so used an Indian mild curry powder and it was still so yummy. Also, cut the sausages into bite sizes because I have a son who wouldn’t bite them into smaller pieces.
Wandercooks
19/04/2022 at 1:49 pmThat’s great to hear Linda, and good tips too thanks. Hope you and your son enjoyed the recipe!
Garry
14/06/2022 at 1:23 pmGreat recipe. I think the cheap snags give a much better result.😋
Wandercooks
15/06/2022 at 12:23 pmHaha awesome work Garry!
Bethany
29/11/2022 at 1:58 pmAs an American, this was my first attempt at an Australian dish. We don’t have Keens brand, soni had to use a different curry powder, but wow it was so yummy! I made it with mixed veggies and eyeballed the rest of the ingredients. We will definitely be making this again!
Wandercooks
29/11/2022 at 5:23 pmGreat work Bethany! I do love that this recipe is super adaptable, so you really can just throw in whatever and it’ll taste awesome. Hehe!
Kassandra Coates
10/04/2022 at 2:46 pmHow would you go about getting more sauce? When I cooked it there just wasn’t enough sauce
Wandercooks
11/04/2022 at 4:06 pmHey Kassandra, if you would like it extra saucy I’d 1.5x the liquid amounts – so maybe bump it up to 2 cups of beef stock for example. 🙂
Cath Dama
07/04/2022 at 5:55 pmThis was so good that I added to my family recipe cards. Thank you. Easy, delicious and 1 pan, just how I like em
Wandercooks
11/04/2022 at 4:01 pmThat’s great Cath, so glad you enjoyed it!