The ultimate retro sausage recipe – Curried Sausages! Browned sausages in a curry flavoured sausage gravy with carrots and peas, it’s totally 80’s, totally kitsch, and we totally love it.
Curried Sausages
Curried sausages are as retro as bell bottom pants. And as the fashion astute are well aware, flares are gradually making a comeback…..
But curried sausages never went out of fashion as far as I’m concerned!!
If you’re dubious about this retro classic, think of it this way: Curried Sausages are really just sausages with gravy, with addition of curry flavour.
So if you like those 3 things, then this sausage recipe has your name written all over it!
What you need
There’s not that much that goes in this – and other than the curry powder, it’s the same ingredients as Bangers and Mash (Sausages with Gravy and Mash).
You will find some old school recipes that make curried sausages with water instead of broth / stock, but I personally find it lacks flavour.
You will also find some old-school recipes that call for the sausages to be boiled instead of browned. That made me want to cry!?
Feel free to add more vegetables – there’s plenty of sausage gravy so it can take it!
How to make it
Curried Sausages is a great quick dinner recipe. The part that takes the longest is browning the sausages – about 6 to 8 minutes. The curried sausage gravy only takes about 5 minutes to make!
brown sausages, then remove and cut into chunks if desired – or keep them whole
sauté onion and garlic – essential flavour base for an otherwise simple sauce;
cook off curry powder – this little extra step will bring out the curry flavour, again, essential step for a simple sauce. I do this in all my simple curry recipes including my everyday Chicken Curry and Curried Rice;
cook off flour – this will thicken the gravy (sub cornflour/cornstarch for gluten free, directions in recipe notes);
slowly add the chicken stock while mixing; then
add sausages, carrots and peas;
simmer for a few minutes – sauce will thicken into a gravy consistency
serve over mash, rice, noodles or mop up with bread!
In case you hadn’t caught on yet – Curried Sausages is most definitely NOT a traditional Indian curry! While the curry flavour is certainly not as strong or complex as with Indian curry favourites like Chicken Tikka Masala and Butter Chicken, it’s far quicker to make with a fraction of the ingredients and delicious in its own right.
I’ve been quite restrained with the vegetables in this recipe, but it can certainly take more – there’s plenty of of the curry gravy. Otherwise, try it with a side of a garden salad or leafy greens tossed with French Dressing, Balsamic Dressing or even the simple vinaigrette used in this Everyday Cabbage Salad. – Nagi x
Curried Sausages
Watch how to make it
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Curried Sausages
Ingredients
- 0.5 tbsp oil
- 600g / 1.2lb sausages , of choice (Note 1)
- 2 garlic cloves , minced
- 1 onion , halved and sliced
- 1 carrot , peeled, sliced on the diagonal
- 1 tbsp curry powder , or more (Note 2)
- 3 tbsp flour , any type (Note 3 for GF)
- 2 cups (500ml) chicken stock/broth , low sodium
- 1 tsp sugar
- 1/2 tsp salt , plus more to taste
- 1/2 tsp black pepper
- 1 cup peas , frozen
Instructions
- Heat oil in a large skillet over medium high heat.
- Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
- In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
- Add curry powder and stir for 30 seconds.
- Add flour and mix for 30 seconds.
- Gradually pour in chicken stock, mixing constantly.
- Add carrots, sugar, salt and pepper, stir well.
- Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
- Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!
Recipe Notes:
Nutrition Information:
Life of Dozer
Meet Dozer’s girlfriend – Jarrah! Jarrah is a rescue who belongs to a good friend. We’re not quite sure what breed she is but what I can tell you for sure is that she’s MUCH better behaved than Dozer, she’s smarter, faster and Dozer is very lucky to have her as his best friend/girlfriend 🤗
They’re childhood sweet hearts – it was love at first sight!!
My favourite curried sausages recipe by far – almost the perfect autumn/winter meal 🙂
Thanks so much Michael 🙂 N x
Hi Nagi. My sisters and I love sausages. Tried this recipe for a change and everybody loved it including mom!
I added some tomatoes too. Thanks for this amazing recipe…
Perfect Mubashira! N x
Hi Nagi if I just want to make the curry sauce on its own so I can pour it over some chips would this be the best way to cook it minus the sausages and carrots etc I am trying to find the type of sauce you get when you order chicken curry from a Chinese takeaway here in Australia
Hi Steve – try this curry sauce! https://discountspot.info/chinese-satay-chicken-stir-fry/%3C/a%3E N x
Hi Nagi, I doubled the recipe, pan fried then added it to the slow cooker with spuds, apple and sultanas on slow for 8 hours, it worked. After a day of re building burnt out boundary fences it was real comfort food. Thankyou for all your support in these crazy times xx
Sounds fabulous Michele!! N x
Made this today and it’s delicious! Only thing I changed was I also added slightly cooked cubed potatoes like my mum always does. I think this rivals her recipe which I love so much. Comfort food 🙂
Sounds fabulous Shirleen! N x
Hi Nagi, I’m making this tomorrow, it looks magnificent. Do you really add the flour before the stock, I wasn’t sure there would be emough liquid for the flour to mix in? I noticed in the video the flour isn’t added at all? Anyway I can’t wait to try it out. Thank you so much, memories of great curried sausages died with my mum and then my wife.
Hi Marty – yes as per the recipe instructions 🙂 N x
They turned out perfectly Nagi. I like big chunks of carrot so I microwaved them for 5 minutes to soften them a little. Now my wife is looking at your recipes, she’s from Thailand and is a magnificent cook of Thai food but she wants to learn some “Aussie” recipes and your ones are so easy to follow, thanks you.
Another beautiful comfort dish, Nagi, just lovely. And easy! Perfect flavour balance as always. I added sultanas because we are weird. I love your teaching tips – cooking in the flour (as opposed to adding it at the end to thicken like I was taught) makes such a huge difference. Thank you! Lots of mmmm-mmmm!’s, second helpings, and the clinking and scraping of cutlery that comes with salvage operations on the last smear. The plates came back clean and there.were.no.leftovers. Another winner!
That’s the best Chainie – you nailed it!!! N x
Hi Nagi! I made this a few weeks ago and it was fabulous.
Do you think it would work in slow cooker? And if so do you think the ingredients would need adjustments?
Thanks so much!
Hi Michelle, unfortunately not, you really want that browning of the sausages for flavour & you need to bring the sauce to a simmer to thicken 🙂 N x
I love, love, love your blog Nagi!!! Today I made your chocolate cake which smells great (it’s currently cooling) and the curried sausages – so flavourful and delicious! Can’t wait to try more of your recipes!!! Oh, and I love all the doggie pics!!
That’s great to hear Mitzi, I hope you love more my recipes 🙂
Looks yum! Did you skip adding flour in the video? Or did I miss it…
Hi Gen, no it’s not shown in the video but needs to be added as per the directions 🙂
I used this recipe a couple of times and it’s never failed me. Been following your blog for a while now and just wanted to say thanks for sharing your great recipes!
Thank you, loved this recipe, however the carrots did need a little longer. Next time I will slice them thinner.
Loved this recipe. Followed the recipe exactly and it turned out beautiful. It is so delicious. The whole family loved it. I will double it next time as there are no leftovers.
i know its old school, im sure its added flavor, but i do suggest boiling the snags first if they the fat sausage, just to lighten up the actual fat content re dietry requirements for some that like to indulge without the fat. its very nice so one can not just stop at one serve in my home.
My sister (3yr old) asked for apple in the curried sausages and it was the perfect addition! I did leave out the sugar to account for the sweetness of the apple though 🙂
Thanks for a yummy curry!!
Carrots need quite a bit longer than the sauce takes to thicken – that is missing in the method
Hi Kelly, sounds like your carrots were cut a little too thick – try cutting them thinner so they cook quicker 🙂
Hi,
I added a few ¼ cup diced pineapple, ¼ tin Roma chopped tomatoes, ¼ tin of coconut cream and only add 2 tbls flour with extra water! This recipe is a great base for most curries!
Thanks
Geoff
What kind of sausage do you use? Will hot Italian sausage work or should I use breakfast sausage?
Hi Nora, you can really use any sausages you like!!
So easy why limit to sausages, try fish yum. Nagi thank you for simple food fit for a king or queen. Please what breed is your gorgeous dog.
YES! Great idea Barbara!! And Dozer is a golden retriever 🙂
Classic Aussie feed i’ll try out this way of cooking it this morning looks great!
That dog in the pictures also looks like a Rhodesian ridgeback crossed with a staffy I believe as it shares traits with both those dogs by the looks of things.
I hope you love it J!