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:
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OMG the best curried sausages
Last nights dinner served with turmeric rice so tasty another 5 star dinner
Yum your recepies are so great
Thanks for sharing
Hi Nagi
Just checking, could I use a Malaysian meat curry powder for this recipe?
I have some from a previous Malay chicken recipe and would love to try it,
Any thoughts?
Cheers
I would think that would be fine Nick! N x
Thanks Nagi
Tried it with the Malay meat curry powder and it was sensational!
Thanks for the amazing recipes, we adore your site.
Much appreciated
Nick
The carrots were hard. Apart from that the curry was lovelyZ
I used left over sausages from a BBQ the night before and it was still delicious.
May I know the purpose of adding the sugar please?
Hi Jade…it just rounds out the flavour of the sauce and softens the curry flavour a bit. N x
Hi, can someone please tell me how to boil the sausages instead of frying them for this recipe please, wanting to make them for my elderly mum who loves Keens Curried Sausages.
Hi Jules,
This is what I like to do.
You can add the sausages whole to a pot of cold water and slowly bring to the boil. Stab each one with a knife a few times. This allows for the skin to come off as they heat up. Just as they are almost boiling, remove the sausages with tongs onto a chopping board. Discard the water as it has fat, scum and skin left in it. I then let them cool a little, slice them into the size I want and then fry them with the onions, before adding veggies and the sauce.
I find it to be a really important step as it makes it less oily and lets the flavour stand out nicely. Especially if the sausages are the cheap variety. We love Keens too.
Hi Steph, thanks so much for your reply. I like the idea of frying the sausages with the onion too. I will definitely give this a go. Thanks so much for sharing.
Try cooking them in the oven, I put mine in a ceramic oven tray with a spray of oil, they cook perfectly with nice strong skins that are dark brown and chewy, the meat is full of flavor, very little fat comes out, about 20 mins at 180 works for me, hope this helps.
Not being a big fan of curried sausages but my husband is so I decided to give it a try and even I had to admit it was delicious!
As with all of Nagi’s recipes, this one is full of flavour, simple to make and super tasty! Nice to rediscover an old family classic – everyone loved it. I used a combination of beef and chicken sausages – worked a treat 🙂
We all loved it. Easy, quick recipe with great flavour ❤
This recipe is my go to for a quick dinner. The only thing I do differently to the recipe is add baby beans instead of the peas and I also add a spoonful of bistro gravy. Always a hit served with creamy mashed potato.
Beautiful flavour and quick to make! Used to use the packet sauce but not now. Its great to have a recipe with ingredients already in the pantry! We boiled our sausage’s as we prefer the soft texture and it removes a lot of fat. Also by chopping the carrot in half length wise then fine fine sliced gave them more time to soften. Great recipe to fine tune for your required taste of spice. Thank you Nagi !
Hi Clyde I have never boiled sausages before but I have found after frying them they seem a bit tough in the curry if that’s the right word. Plz tell me what to do in boiling them. Thank you so much
Wicked good as *usual*, Nagi! Loved it, and whipped up pretty darn quick.
Wahoo, thanks so much for letting me know Andy! N x
Loved this! Just added a bit more water. Think the carrots may need to be precooked as they were hard but still another delicious recipe!
In the video U didn’t add flour
Hi Ashley, it’s just not shown but you’ll need to add it as per the recipe. N x
Yeah I noticed this and thought I was going MAD but thanks to Ashley I realised I’m not MAD as yet ! Thanks – going to make it soon as my husband loves curried snags made the old fashioned way of boiling snags !
In response to the authors comment on the boiling of the snags in curried sausages, once you try it you’ll never go back. It gives an awesome texture to the snags that you can’t get by browning them.
Each and every one of your recipes turns out delicious, and these curried sausages are no different. Tonight i made them for the fourth or fifth time and they were enjoyed by all. I’ve tried using cheap sausages vs more expensive sausages and it doesn’t really matter to us, they both taste great. Sometimes I add extra vegies.
Thanks Nagi for sharing all your ripper winning recipes!
Also thinking of you and everyone in lockdown atm and hoping that very soon everyone has their health and freedom back!!💖🌈
Glad I made this – dispelled the horrid memories of the blerk served up as curried sausages in my youth (the mother wasn’t much of a cook – think white sauce with curry powder mixed in, not even cooked off and boiled sausies, omg!)
Don’t think I’d make it again, but thanks Nagi – not all curried sausies are created equal, but yours are the best!!!
Hi Nagi,
Thanks for so many great recipes. My son and I didn’t have great success with this recipe but that’s okay, my question is: whose Tablespoon quantity do you use, Standard or Aussie? This has come up in a few recipies for us where the outcome has been…unexpected….
Keep up the great work!
Rich & Isaac