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Australian Curried Sausages

01/10/2020 (Last Updated: 14/10/2020)

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!

Top down view of cooked curried sausages next to a bowl of mashed potato.

Why We Love This

Just like pumpkin soup and creamy chicken pasta bake, this dish is an all-time 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. There’s 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.

Top down view of the finished curried sausages in a fry pan.

What are Curried Sausages? 

This dish consists of beef sausages simmered down with onions and peas in a mouthwatering gravy made from curry powder and beef stock. It’s a popular dinner recipe in Australia and the UK, probably due to its milder savoury flavour (it’s definitely not a hot curry!).

While it is technically a “curry” sauce, it has a vastly different flavour to Indian or Asian style curries.

In Australia we can buy the 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 also seen some versions of this recipe where the sausages are boiled, 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 any kind of sausages you like (I think our mums used a different style almost every time – probably whatever was on special at the supermarket haha). From thick to thin, beef sausages, pork sausages, or even leftover sausages from a BBQ – they’ll all taste amazing. You could even use Italian sausages for an extra spicy kick through the dish. However, we definitely recommend using high quality sausages – they’ll taste much better than cheap sausages that are usually full of fillers.
  • 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, although there may be slight differences in flavour depending on the spices used 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 also add carrots, green beans or even mushrooms.
All the ingredients laid out for curried sausages.

How to Make:

  1. Heat the oil in a large frypan 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 4-5 cm pieces.
  2. In the same frypan you used to cook the sausages, add the onion over medium heat and cook until translucent. Then add the curry powder, beef stock and return the sausages to the pan. Bring to the boil then reduce to a simmer.
  3. Mix the cornstarch with 2 tbsp cold water in a small dish. Pour into the pan with the curried sausages and gently mix through. Add the peas, and continue cooking for another 5 minutes until the sauce has thickened nicely.
  4. 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. Leftover BBQ sausages that have already been cooked will just need to be heated through rather than cooked again.
  • Serve with buttery mashed potatoes, or mix things up with fresh bread, rice, pasta or noodles instead.
  • Laura’s mum usually serves them as whole sausages, while Sarah’s mum always cuts them into smaller lengths. Feel free to do it either way!
  • Leftover sausages? Make it into a sausage and bean casserole!

FAQs

Can I freeze curried sausages?

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.

Can I cook this in a slow cooker?

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.

Variations & Substitutes

  • Add Richness – Swap the gravy for Japanese curry roux for an extra thick curry sauce! Stir a splash of Worcestershire, HP sauce, or Tomato Sauce/Ketchup through the gravy just before serving for extra rich flavour. You could also just pop the bottles on the table for everyone to add to their liking.
  • Make it Vegetarian – Swap the sausages for boiled eggs, and use vegetable stock instead of beef stock in the gravy.
  • Make it Creamy – Add a swirl of cream just before serving. We usually use thickened cream (aka heavy cream).
  • Make A Soffrito Base – This is an Italian style of slowly 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.
Chopped up sausages cooking in a pan with peas, onions and curry gravy.

Here’s more classic dinner ideas:

★ Did you make this recipe? Please leave a comment and star rating below!

Close up shot of sausages cooking in a curry gravy with peas and onions.

Australian Curried Sausages

Curried Sausages are 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 dinner that's packed with flavour!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dinner
Cuisine: Australian
Servings: 4 people
Calories: 481kcal
Author: Wandercooks
Cost: $10

Equipment

Ingredients

Optional

Instructions

  • Heat the vegetable oil in a large frypan 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 4-5 cm pieces.
    1 tbsp vegetable oil, 6 beef sausages
  • In the same frypan you used to cook the sausages, add the onion over medium heat and cook until translucent. Then add the curry powder, beef stock and return the 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 with 2 tbsp cold water in a small dish. Pour into the pan with the curried sausages and gently mix through. 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 any kind of sausages you like (I think our mums used a different style almost every time – probably whatever was on special at the supermarket). From thick to thin, beef sausages, pork sausages, or even leftover sausages from a BBQ – they’ll all taste amazing. You could even use Italian sausages for extra spicy kick through the dish. However, we definitely recommend using high quality sausages – they’ll taste much better than cheap sausages that are usually full of fillers. Note: Cooking time will vary if you use thicker sausages, so allow a few extra minutes to make sure they’ve fully cooked through. Leftover BBQ sausages that have already been cooked will just need to be heated through rather than cooked again. Serve them as whole sausages, or chop them into smaller lengths after cooking but before adding to the gravy. It’s up to you!
  • Curry Powder – For the most traditional flavour, we recommend Keen’s Traditional 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, although there may be slight differences in flavour depending on the spices used 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 also add carrots, green beans or even mushrooms.
  • Add Richness –  Stir a splash of Worcestershire or HP sauce through the gravy just before serving for extra rich flavour. You could also just pop the bottles on the table for everyone to add to their liking.
  • Make it Vegetarian – Swap the sausages for boiled eggs, and use vegetable stock instead of beef stock in the gravy.
  • Make it Creamy – Add a swirl of cream just before serving. We usually use thickened cream (aka heavy cream).
  • Make A Soffrito Base – This is an Italian style of slowly cooking the vegetables in a little oil to bring out extra flavour in the base gravy. 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.
  • Serving Ideas – Serve with buttery mashed potatoes, or mix things up with rice, pasta or noodles instead.

Nutrition

Nutrition Facts
Australian Curried Sausages
Amount per Serving
Calories
481
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
92
mg
31
%
Sodium
 
988
mg
43
%
Potassium
 
631
mg
18
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
23
g
46
%
Vitamin A
 
388
IU
8
%
Vitamin C
 
17
mg
21
%
Calcium
 
41
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Australian Curried Sausages

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41 Comments

  • Reply
    Tameka
    30/04/2022 at 6:49 pm

    This 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 🤦‍♀️🤣

    • Reply
      Wandercooks
      02/05/2022 at 11:09 am

      Oh 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!

  • Reply
    Linda
    18/04/2022 at 8:57 pm

    5 stars
    I 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.

    • Reply
      Wandercooks
      19/04/2022 at 1:49 pm

      That’s great to hear Linda, and good tips too thanks. Hope you and your son enjoyed the recipe!

  • Reply
    Kassandra Coates
    10/04/2022 at 2:46 pm

    How would you go about getting more sauce? When I cooked it there just wasn’t enough sauce

    • Reply
      Wandercooks
      11/04/2022 at 4:06 pm

      Hey 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. 🙂

  • Reply
    Cath Dama
    07/04/2022 at 5:55 pm

    This was so good that I added to my family recipe cards. Thank you. Easy, delicious and 1 pan, just how I like em

    • Reply
      Wandercooks
      11/04/2022 at 4:01 pm

      That’s great Cath, so glad you enjoyed it!

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