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
77 Comments
Mark
30/04/2024 at 5:30 pmMum used to Pressure Cook the raw sausages for just 4 minutes. this cooked, defatted and skinned them. (just boiling them made them mushy) either throw out the cooking water, or, better still, settle off the fat and re-add the water with stock powder. Then follow recepie. Makes for a lighter, way less fatty meal. Yes even 70 years ago we were fat conscious in Oz. Enjoy!
Wandercooks
02/05/2024 at 5:09 pmHey Mark, thanks for sharing your memories with curried sausages! We had not heard of pressure cooking sausages before, very interesting. Sounds like your Mum was a great cook. 🙂