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Australian Curried Sausages

21/09/2023

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.

Curried sausages in a cast iron pan.

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.

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Related: Potato Bake / Cauliflower Cheese

Close up of curried sausages in a pan showing the peas, onions and glossy curry sauce.

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).
Ingredients laid out for curried sausages.

How to Make Curried Sausages

First, gather your ingredients: See recipe card below for measurements.

  1. 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.
  2. 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. 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.
  2. 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

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 make 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.

Is this the same as coconut sausage curry?

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 sauceHP 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.
Curried sausages in a white bowl served with mashed potatoes.

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

Close up of curried sausages in a pan showing the glossy curry sauce and veggies.

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.
4.98 from 48 votes
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 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

YouTube 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 sauceHP 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

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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73 Comments

  • Reply
    Jules
    02/04/2022 at 2:55 pm

    5 stars
    I had a craving for a sausage curry like my nana used to make.
    I found it here.
    All I can say is …
    Yummmmmmmyyyy.
    Yum, yum, yum.

    • Reply
      Wandercooks
      05/04/2022 at 11:27 am

      Awesome Jules, so glad you enjoyed it so much!

  • Reply
    Chelsea
    23/03/2022 at 6:29 pm

    5 stars
    Absolutely delicious. I’ve been wanting to recreate curried sausages like my Grandma used to make and this nailed it. So tasty!

    • Reply
      Wandercooks
      24/03/2022 at 8:03 pm

      Amazing Chelsea! So happy to hear it was close to your memories of it, thanks for letting us know!

  • Reply
    Kimberly
    31/01/2022 at 2:07 pm

    5 stars
    I veganize your recipes all the time. This one is easy to adjust while keeping the rich, creamy & warm curry flavor. For this one I use Field Roast Sausage or Beyond Sausage. In place of beef broth I used Better Than Bouillon No Beef Base. The frozen peas add the perfect amount of sweetness. I use Ramps, Leeks or Onions; whatever I have on hand. We love gravy so I double the sauce. I use arrowroot or cornstarch.
    We pour it over a mashed mixture of turnips and potatoes. We love this dish, and my husband thought he didn’t like curry because he thought all curry tasted like Indian food.

    • Reply
      Wandercooks
      01/02/2022 at 10:07 am

      Hey Kimberly! That’s so awesome. Thanks for letting us know the tips on how you converted it, I’ve had a few people make the vegan version of this so I’ll have to add it into the post. 🙂

  • Reply
    COLLEEN MCKEONE
    30/09/2021 at 3:05 pm

    5 stars
    I like your curry snags. I do the same but add vegetables – celery, onion, carrots, capsicum, peas and whatever I have as frozen vegetables! I had a bit of frozen pumpkin and I added that in to give it a bit of a creamy texture -yummy. It must be Keens curry all the way. It reminds me of my mother and coming home from school to the smell of Keens curry in air, as soon as you open the front door. One of the best memories of my childhood – curry snags cooking on stove. Thanks.

    • Reply
      Wandercooks
      30/09/2021 at 4:12 pm

      Hey Colleen, what a wonderful memory to have with the dish. Thanks for sharing! Also, love your ideas for getting all that extra veg in. We’ll have to try with the pumpkin next time we make it. 🙂

  • Reply
    Rob
    12/09/2021 at 5:11 pm

    4 stars
    It’s very good but I also added pineapple pieces. Makes it a little sweeter and a bit tropical. My kids love it. Always with a lovely mash potato with plenty of gravy.. perfect.

    • Reply
      Wandercooks
      13/09/2021 at 4:07 pm

      Thanks Rob. We hadn’t heard of using pineapple in it before, but so glad you enjoyed it and it worked well! 🙂

  • Reply
    Andrew
    29/08/2021 at 5:52 pm

    A good basic curried sausage recipe, though I use pork sausages as my mother and grandmother did. For a sweeter curry add a couple of tablespoons o dried raisins soaked in some of the stock,

    • Reply
      Wandercooks
      02/09/2021 at 9:41 am

      Glad you enjoyed it Andrew. It’s great how much you can adapt it to your own tastes. 🙂

  • Reply
    david
    26/08/2021 at 2:01 pm

    You call this Australian, but then list corn starch as an ingredient? Here in Australia, we call it cornflour!

    • Reply
      Wandercooks
      27/08/2021 at 9:19 am

      Hey David, you’re right. We’ve updated our master ingredient list to be cornstarch / cornflour to avoid any confusion. 🙂

      • Reply
        Kylie Musicka
        22/12/2021 at 3:33 pm

        5 stars
        Absolutely delicious, this recipe is perfect in every way 😍😍
        Thank u so so much

        • Reply
          Wandercooks
          02/01/2022 at 5:42 pm

          Yay, that’s awesome Kylie. Thanks for the feedback! 😀

      • Reply
        Jim Moe-Ing
        05/01/2022 at 10:26 am

        I live in Australia and I call it corn starch. Stop being such a boomer David

  • Reply
    Sam Long
    04/06/2021 at 10:50 pm

    5 stars
    Yumo!
    This is a great recipe and we all enjoyed it…
    Thanks heaps 😀

    • Reply
      Wandercooks
      05/06/2021 at 9:40 am

      Awesome Sam, thanks for sharing! 😀

  • Reply
    Lisa | Garlic & Zest
    29/11/2016 at 9:27 am

    OMG – this looks absolutely amazing! I’m such a sausage fiend — and I love the peas and onions, lovely!

    • Reply
      Wandercooks
      30/11/2016 at 9:39 am

      Oooh this should tick all the boxes for you then Lisa. 😀

  • Reply
    Louisa
    29/11/2016 at 9:23 am

    I’ve never heard of this dish but it sounds delicious! Love the peas in here.

    • Reply
      Wandercooks
      30/11/2016 at 9:38 am

      Definitely give it a go Louisa, it’s a long time favourite in both our families, hope it is for you too!

  • Reply
    Jovita @ Yummy Addiction
    29/11/2016 at 9:01 am

    5 stars
    I love sausages, and these Australian ones look fantastic! Your photos are amazing too, by the way 😉

    • Reply
      Wandercooks
      30/11/2016 at 9:37 am

      Aww thanks Jovita! ❤️

  • Reply
    Sarah @ Champagne Tastes
    29/11/2016 at 9:00 am

    My husband would LOVE this! He loves any kind of curried meat– this sounds amazing!

    • Reply
      Wandercooks
      30/11/2016 at 9:36 am

      Awesome Sarah, hope you guys enjoy.

  • Reply
    Allison - Celebrating Sweets
    29/11/2016 at 8:40 am

    Gorgeous photos! What a cozy and hearty meal – perfect for winter. Sounds fantastic!

    • Reply
      Wandercooks
      30/11/2016 at 9:33 am

      Sometimes there’s nothing needed more in life than a big bowl of sausages, gravy and mash potato. 😉

  • Reply
    Sophia | Veggies Don't Bite
    29/11/2016 at 8:40 am

    I love those quick put together meals because my kids devour food so fast I often wonder if it was worth all the work! LOL. You’re pictures are beautiful with that green popping through!

    • Reply
      Wandercooks
      30/11/2016 at 9:30 am

      Haha aww I’m sure they appreciate it Sophia, if not now then one day. 😛 Hope you enjoy, and thanks for stopping by! 🙂

  • Reply
    The Hungry Mum
    29/08/2016 at 6:05 pm

    Miss 10 would go gaga for these snags! Your styling is so lovely.

    • Reply
      Wandercooks
      06/09/2016 at 12:00 pm

      Thanks hungry mum! We sure did at that age. (And nothing’s changed since!) 😛

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