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!!
thanks for the recipe. i am in the usa and had to use breakfast sausages and I used mixed frozen veges and served over riced cauliflower!
Sounds great Trudi!
Thanks Nagi. Perfect as are all your recipes I’ve tried so far. This is an old favourite from hubbies childhood so he was one happy man while eating it.
That’s great to hear!
Like all your recipes “delicious “
Thanks so much Patrick!
Hi . Curried sausages is a lovely old classic.. I want to do it in the slow cooker and add potatoes. Would I just half the stock and cook on low for around 6 hours ? I would brown the sausages first and serve over rice. Love your recipes so much !!!!
One word – delicious.
Great Colleen!
My husband said a little while back, ‘I haven’t had curried sausages for years’ Saw your recipe and made it last night. So yummy, we both really enjoyed it, and it bought back lots of memories of Aussie winters! Thanks for posting the recipe.
That’s so nice to hear Cheryl!
Hi Nagi. I love your recipes and look forward to each new one every week – thank you!
Just watched your video for the curried sausages (I can’t wait to try this!), but yu didn’t show the flour being added, even though it is in the printed method.
Didn’t know if this was a simple miss, or whether the flour is only needed if the mixture needs further thickening?
Hi David, It’s just not in the video but should be added as per the instructions – N x
Hi Nagi
I have made this recipe for the first time today and my kitchen smells amazing. Instead of sugar I added 2 big tablespoons of fruit chutney and it’s absolutely gorgeous..
Awesome recipe it’s a family favourite and miraculously no complaints but I add in green apples ( peeled and chopped and sauteed with the onions ) and a teaspoon of fruit chutney …just kicks it up a bit 🙂
Wow interesting! I never thought to add apples! Small dice??
Definitely small dice 🙂 I’m glad I found your site as the family menu was getting a little stale 🙂
Love, love, love the Dozer romance epic! Adorable! Xx
😂
Hi Nagi. I made this curried sausage recipe last night, it’s the recipe I’ve been trying to find for years! the mistake I have been making before is parboiling the sausages first to get the fat out, well that is what some other recipes say, no, no, no! that is why my curried sausages have been so bland, how could I have been so stupid? the frying of the sausages gave them the flavour for the dish I have always wanted, just one little step made all the difference.Thank you so much. Hugs to Dozer. 🐶
Oh Jennifer! Don’t worry, it’s understandable because there are so many recipes out there that say to boil 🙂 Browning creates the best flavour base for the gravy! Glad you enjoyed it! N x
Nagi, like all Kiwis and Aussies I grew up with curried sausages and this recipe is a simply wonderful blast from the past! My dear, old Mum must have knocked up curried sausies once a week over the cooler months when I was growing up and this recipe and the pics look remarkably like hers. I’m going to whisk these up even though the sausages here aren’t the same as we have back in NZ or Oz. This is culinary nostalgia at its best!
Now you’ll definitely have to do Devilled Sausages as well seeing as they go hand in hand with the curried ones Nagi 😉
Love hearing that! I was actually just thinking about Devilled Sausages 🙂 May just have to do that very soon after Easter! N x
This recipe is a totally new concept for me, so out of curiousity, I just have to try it!
Love the pics of the subjects of the best love story I’ve heard in a while! Honestly Nagi, you can see the heart and the fun in Dozer’s face…his gentle nature just shines from within. That’s why Jarrah loves him, I’m sure of it! 😀
She loves him for his heart of gold, definitely not his smarts! 😂
Now I’ve had many a curry in my time from many parts of the globe, but never a sausage curry. Sounds totally yummy.
Dozer and Jarrah look to be two peas in a pod.
It’s a very Aussie thing! 🙂 quick dinner, vereeee good! N x
I’m all in Nagi! I’ll be cooking up a batch come Wednesday (it’s curry night).
Jarrah and Dozer furever!
😍 Jarrah’s Mum here. Nagi- she wants me to send Dozer lots of love and a big rumble. She’s also feeling pretty special now she’s riding on the coat tails of her boyfriend’s fame!
Who would have thought a little rejected pup with a bit of kelpie and possibly a bit of dingo in her would be loved by such a gorgeous boy as Dozer.
Also going to make curried Sausos! xxx
Amoooooo!!!! It was so much fun writing out their love story like that!! 😂 Thanks so much again for the BEST weekend in Newie, and to Jarrah for looking after Dozer. Catch ya soon chica! N xx
PS I was going to share the photo of them pashing under the sun lounge but I thought that might be a bit graphic 😂😂
I cook my curried sausages the way my Mum did. She would boil the sausages until cooked, Empty the water and add more water, carrots and onion and curry powder, remove the skins off the snags, cut them up and chuck them in with the carrot and onion. She thickened it with cornflower. My Family love them, me not so much.
If you’re feeling wild, give my recipe a go one day! 🙂 I think you’ll find the gravy has a bit more flavour! N xx
Oh Nagi, I looked at the name of the dish and had horrible flashbacks. This is Depression food! I am nearly 70 and my poor mum had to cook for 8 kids. So cheap meat flavoured with cheap spice was a bonus.
Good luck with your new version but leave me out of it 🙂
Oh, Jack! Re-invent, re-see, shed past associations. Everything “old” can be “new” again. Give it a go with new sausage types, really good quality curry spice…you just might discover something grand….however, I do know where you are coming from…as I am almost 70 myself! Cheers!
I totally understand Jack! I had some pretty bad ones in my time in my uni canteen! I do think you’d enjoy this one though – it’s really just sausages with a TASTY gravy flavoured wiht curry! N xx
Oh my goodness, this is an oldie but goodie. Been around for years. Thanks for the reminder.
I like Dozer and his girlfriend. Don’t they have a good time together. 🙂
They get up to lots of mischief! 😂
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.
Doesn’t sound weird to me–it actually sounds really good! I’ll be giving that a try.
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