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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!
Course Dinner
Cuisine Australian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 481kcal
Cost $10




  • 1 tsp gravy powder, Worcestershire sauce, HP sauce or tomato sauce/ketchup


  • 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, Worcestershire sauce, HP sauce or tomato sauce/ketchup
  • Season with salt and pepper. Serve over mashed potato, cooked rice, pasta or noodles!
    Salt and pepper



  • 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.


Calories: 481kcal | Carbohydrates: 12g | Protein: 23g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 988mg | Potassium: 631mg | Fiber: 3g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 3mg