Australian Curried Sausages

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.

Course Dinner

Cuisine Australian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 481kcal

Author Wandercooks

Cost $10

Equipment

Large fry pan

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

Metric - US Customary

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

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