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!!
Interesting! It sounds appealing and looks good, but it’s definitely not a retro dish here in the states. I’d really like to try it if I can track down good looking sausages like those!
Sausages & curries both seem far more integral to the UK and Australian food scene than those have been in the US. Here it’s mostly Italian sausages, Polish sausages, bratwursts, and pork breakfast link sausages or patties, and about half of the sausages being sold now are made with poultry instead of pork. Indian restaurants and curry restaurants aren’t exactly that common outside of major cities or larger metropolitan areas, either. In fact, most Americans wouldn’t have the first clue of what you were talking about if you’d told them you were making sausage rolls, since those are practically unheard of in the US too.
Butcher shops and meat markets can almost be said to belong to a bygone era here, as most of those have disappeared from the landscape, as well, having been replaced by major stores and chains. But, some stores will cut meat to order, though meat is mostly pre-cut and pre-packaged for sale to shoppers. The stores offer an amazing variety and quantity of food items to be sure, but I do often still miss the smaller neighborhood markets and independent butchers and shops.
Dozer and his childhood sweetheart are a handsome couple, and were adorable babies too! So cute!
Yes! I’ve noticed that about your sausages 🙂 Also you have more sausages in ground meat form NOT in casings! We don’t have that here 🙂 N xx
It can be handy having the ground and patty versions of Italian and regular pork sausage for casseroles, stuffing, etc. But, must confess to having zero interest in the poultry-substitutions, no matter how “gourmet” flavored or tarted up.
This may sound weird, but we actually roast/bake our sausages for curry sausages, They go brown and crispy all over, then cut up and add to the sauce.
In fact, we tend to roast our sausages always (unless they are on the BBQ). Sausage wraps, hot dog style, breakfast sausages, whatever.
That doesn’t sound weird at all! It’s a very handy way to cook sausages 🙂 The only difference is that by browning them in the same skillet as you make the gravy, the drippings in the skillet forms the flavour base for the gravy 🙂 N xx
Doesn’t sound weird to me–it actually sounds really good! I’ll be giving that a try.
I made this on a whim, since I had all the ingredients, and it looked a bit more exciting than the sausage and marinara sauce dish I had planned. I’m very glad I did! Delicious, with a lot of flavour, and extremely easy to make.
Oh wow that was fast! So glad you enjoyed it Fiona, thank you for sharing your feedback! N xx
(My nutritionist side is not at home 🙂 !) Nagi, this was popular in the 60s already! Easiest recipe in the book depending on the sausage and the quality of the curry powder. Not oft used here but have wondered what taste I would achieve using kangaroo sausages: only ones I do. Two strong tastes ? Oh currywurst has been the ‘national’ dish of Berlin for decades and decades and has now spread to other street food sellers in Germany 🙂 !
I’d use Roo sausages for this recipe, for sure!! Nice and lean option 🙂 I made it with chicken sausages too, sooo tasty! N x
i make curried bangers at least once a month (for the past 40 years)
i slice my sausages open down the middle then fry them so the insides get a nice brown crust really adds so much more flavour.
once bangers are cooked remove and fry off all the vegies
i add capsicum & celery to the vegie fry and a small tin of corn goes in when the peas do.
clive of india is my choice of curry powder. just some suggestions glad to see this recipe up on your page
OMG YES that would make it even tastier! Sometimes I chop the sausages before cooking them, makes them look all warped and the sauce is browner but it’s SO GOOD! N xx
Hi Nagi, this looks delish but it drives me bananas trying to brown all sides of a curvy sausage! I’ve even tried putting a weight on them. Please someone make flat sided ones. I tried taking the skins off and doing it myself but it wasn’t quite the same. 😂😲
PS Key is to use same skillet sausages were cooked in to make the gravy 🙂 The drippings are the flavour base
😂 I hear you! I just brown 3 sides 🙂 Other option is to roast them in an oven proof skillet, then once browned remove from stove and continue with recipe as written on the stove 🙂 N x
Lorraine, try cutting up the sausages first, then brown them. My missus occasionally makes them and the Italian pork sausages we get are twice as fat as your usual banger. She also dredges them in flour before browning.
Nagi, l love curried sausages. I will most certainly be trying this recipe soon.
Love to Dozer. I am glad he has a girlfriend.
Hope you do get a chance to try it Bonnie! N x
I am of the older generation and make curried sausages almost identical to this but I bring my sausages to the boil first, the skins usually come off and the fat comes out. I let them cool then cut, brown them and then do just what you do!
Hi Jennifer! That’s a good way to remove excess fat 🙂 If you aren’t so concerned about reducing fat, give this way a go! I promise the curried gravy has an extra special something in the flavour!! N xx
Lucky dog! Dozer is such a sweetheart. He’s the icing on the cake for your site, Nagi!
Aww thank you Vadne! Nxx
Hi Nagi… love your Recipes but have to say I do everything you do except brown my snags… I cook everything off add stock then put them in to simmer away after par boiling them…..braised sausages and onions I do brown of course but not curried.. hugs for Dozer.
Love hearing that! Have you ever tried browning them in the same skillet?? I feel like it gives the gravy that extra edge of flavour 🙂 N xx
Oh, my goodness ~ your blog just gets better and better. Honest, if I were restricted to just on foodie blog…it would be yours. Dozer just adds the final touch! What a luv. Now he has a companion!!
On the food front: is this kinda like the recent rage in Germany for “Curry Wurst”? (Wurst being “sausage”). Love to try it and I will when I get some good quality sausage with definite bits of meat and fat! Thank you so much.
Oooh! I bet THAT’S tasty! I have to have a google to see! N xx
I absolutely love curries but never have I had one with sausage before – this sounds delicious!
Old school Aussie fare! 🙂
Very nice recipe and easy
Thank you Rona! N x
This looks so yummy. I know it’s a 5 star recipe. I’m guessing beef or vegetable stick will work? I hate chicken stock.
Beef would be terrific! N x
Maybe you’re making your chicken stock wrong. Cut the chicken pieces 2 inches (50 mm) long and make sure they’re covered with water. In the pressure cooker it takes 1.5 hours. On the stove top, it takes 8-10 hours of simmering. Don’t remove the fat; that’s where all the flavour is. The pressure cooker version is darker and not what I’d call chicken flavour. The stovetop version is lighter in colour, not as rich and more chickeny. Even the leftover bits from takeaway chicken ends up being used for stock in my kitchen. The delightful YL who taught me called stock “bone soup” and she often simmered roasted beef bones for 2-3 days.
Oh how cute are they!!! Dozer has a girlfriend, but what happened to the one at the boardinghouse? I thought she was his girlfriend!? 😂
That was a summer fling! Sometimes the distance is such a challenge…. Jarrah understood! 😂
Looking forward to their nuptials but still waiting for an invite. Would like to bring my wife and hopefully our fur babies. Bandit, Penny and Cooper. I completely understand if there is a limit on the invitations though.
😂 Believe it or not, a bunch of my friends’ kids insisted on putting on a Dozer Jarrah wedding when we were camping once. It was absolute chaos and hilarious!! 😂
Thank you for this recipe. I’m a South African Indian. This reminds me of the tomato based version that is very popular here with spicy lamb sausages. It’s called Sausage Chutney. Dozer and Jarrah look so much in love!
Oh YUM! I bet that’s seriously tasty, I’m going to see if I can find a recipe! N x
Another great recipe!! I have never thought to pair curry with sausages before. I just leave the job for my chippy.
Jarrah is beautiful, a perfect match for our dozer.
She is gorgeous, isn’t she?? I love her colour – she almost glows! N xx
So happy for Dozer and Jarrah!!
When’s the wedding??😃🥰
😂 Believe it or not, a bunch of my friends’ kids insisted on putting on a Dozer Jarrah wedding when we were camping once. it was absolute chaos and hilarious!! 😂