Australian Curried Sausages

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!

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.

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.

How to Make:

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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

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.

Here’s more classic dinner ideas:

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