Curried Sausages are a classic Aussie style comfort dish that's easy to prepare and full of flavour. Grilled sausages, fried onions and vegetables are simmered in a gravy-like curry sauce. The BEST curried sausages you'll try.
You know those dishes that just bring you straight back to your childhood? Curried Sausages is one of mine. They are one of my Nan's specialties and you well and truly hit the jackpot if you went to her house for dinner on Curried Sausages night!
It has since become a favourite dish in my household, although I must admit I've varied ever so slightly from Nan's original recipe. She boils her sausages, I fry mine. I find browning the sausages first gives it a bit more of a boost in flavour.
Other than that it's virtually the same old beloved recipe. She always encouraged me just to use whatever vegetables I have on hand, and I'd encourage you to do the same. Pumpkin, broccoli, cauliflower... it all works. Chop them up and throw them in. The more vegetables the better.
Serve your curried sausages with rice, mashed potato or just enjoy a bowl on its own.
Why you'll love this recipe...
- Comfort food classic.
- Easy to prepare.
- Use up those veggies in the bottom of your crisper
Ingredients
Don't be intimidated by this longer list of ingredients. Majority are things you will always have on hand and you can easily mix in whatever vegetables you have! Here's what you'll need (full measurements listed in the printable recipe card below)...
- Olive Oil
- Beef Sausages
- Onion
- Garlic
- Potato
- Tomato
- Pumpkin
- Broccoli
- Green Beans
- Beef Stock
- Curry Powder (Mild) - I use Keen's Curry Powder
- Worcestershire Sauce
- Tomato Sauce / Ketchup
- Salt & Pepper
- Frozen Peas
- Cornflour / Cornstarch
Instructions
Heat 1 teaspoon of oil in a frying pan on medium heat, then brown sausages on all sides. Remove sausages from pan and chop into bite-sized pieces.
Heat remaining oil in a large pot on medium heat, then add onion and cook, stirring regularly, until softened. Add garlic and cook, stirring regularly, for 30 seconds.
Add in the rest of the vegetables (except for the frozen peas) and the chopped sausages, then cover with beef stock (you may need 3-4 cups). Stir in worcestershire sauce, tomato sauce, curry power and season with salt and pepper. Cover and bring to boil, then reduce heat and simmer uncovered for 30 minutes or until the potatoes are tender.
Mix cornstarch with 2 tbsps of cold water, then add to the pot along with the the frozen peas and stir through. Continue to cook uncovered, stirring regularly, for 5-10 minutes until the sauce thickens.
Serve on a bed of rice or mashed potatoes.
How do you thicken curried sausages?
This recipe uses a cornflour slurry (cornflour mixed with cold water) to thicken the sauce. If you find that 10 minutes after you've added your first cornflour slurry your sauce is too runny, repeat a second time.
Storage advice
Curried sausages can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them very easily for up to 3 months.
Top tips
- Outside of potato, carrots, onion and frozen peas (these are non-negotiable :P) you can use a mix of your favourite vegetables. I usually use a mix of broccoli, pumpkin and green beans.
- If you're a big fan of curry, feel free to add a little more curry powder. This recipe uses a conservative amount and results in a mild curry.
- You need just enough beef stock to cover the vegetables. This means you may need a little more or less than what's listed in the ingredients.
- This recipe uses a cornflour slurry to thicken the sauce. If you find that 10 minutes after you've added your first cornflour slurry your sauce is too runny, repeat a second time.
MORE DELICIOUS DINNER IDEAS
- Grilled Chicken Burger
- Creamy Carbonara (No Egg)
- Air Fryer Sausages
- Beef Pasties
- Vegetarian Three Bean Chili
- Savoury Mince
- OR see all Dinner Recipes
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📋 RECIPE
Easy Curried Sausages
Curried Sausages are a classic Aussie style comfort dish that's easy to prepare and full of flavour. Grilled sausages, fried onions and vegetables are simmered in a gravy-like curry sauce. The BEST curried sausages you'll try.
Ingredients
- 2 teaspoon Olive Oil
- 8 Beef Sausages
- 1 Brown / Yellow Onion, halved and thinly sliced
- 2 Garlic Cloves, minced
- 2 Carrots, sliced
- 1 Potato, diced
- 1 Tomato, diced
- 2 cups Vegetables - choose a mix of Pumpkin, Butternut Squash, Broccoli, Cauliflower, Green Beans etc. Cut into bite sized pieces.
- 3-4 cups Beef Stock (see notes below)
- 2 tsps Curry Powder (Mild)
- 2 tablespoon Worcestershire Sauce
- 2 tablespoon Tomato Sauce / Ketchup
- Salt & Pepper, to taste
- 1 cup Frozen Peas
- 2 tbsps Cornflour / Cornstarch
Instructions
- Heat 1 teaspoon of oil in a frying pan on medium heat, then brown sausages on all sides. Remove sausages from pan and chop into small pieces.
- Heat remaining oil in a large pot on medium heat, then add onion and cook, stirring regularly, until softened. Add garlic and cook, stirring regularly, for 30 seconds.
- Add in the rest of the vegetables (except for the frozen peas) and the chopped sausages, then cover with beef stock (you may need 3-4 cups). Stir in worcestershire sauce, tomato sauce, curry power and season with salt and pepper. Cover and bring to boil, then reduce heat and simmer uncovered for 30 minutes or until the potatoes are tender.
- Mix cornstarch with 2 tbsps of cold water, then add to the pot along with the the frozen peas and stir through. Continue to cook uncovered, stirring regularly, for 5-10 minutes until the sauce thickens.
- Serve on a bed of rice or mashed potatoes.
Notes
Tips for cooking curried sausages
- Outside of potato, carrots, onion and frozen peas (these are non-negotiable :P) you can use a mix of your favourite vegetables. I usually use a mix of broccoli, pumpkin and green beans.
- If you're a big fan of curry, feel free to add a little more curry powder. This recipe uses a conservative amount and results in a mild curry.
- You need just enough beef stock to cover the vegetables. This means you may need a little more or less than what's listed in the ingredients.
- This recipe uses a cornflour slurry to thicken the sauce. If you find that 10 minutes after you've added your first cornflour slurry your sauce is too runny, repeat a second time.
Storing curried sausages
- Curried sausages can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them very easily for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 565Total Fat: 40gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 83mgSodium: 894mgCarbohydrates: 31gFiber: 9gSugar: 8gProtein: 22g
Bernie Neville says
across the board dinner repices would be ideal,thanks
Cassie says
I've got plenty of dinner recipes so I'm sure you'll find a few to suit! Enjoy 🙂