This hearty curried sausages recipe is comfort food at its best! Juicy sausages and veggies are simmered in a rich, fragrant curry sauce and served over creamy mashed potatoes or rice. An old-fashioned recipe made with Keens curry powder, this quick and easy weeknight dinner is a big family favourite.
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Why you’ll love this recipe
- Quick and easy – made in just one pot in under 20 minutes, it is seriously convenient and perfect for a speedy midweek meal.
- Affordable – a classic, budget-friendly recipe that makes the most of simple sausages and pantry staples.
- Mild – it’s full of flavour and great for picky eaters. It has just the right amount of kick without being overly spicy, making it perfect for kids.
- Freezer friendly – make two and freeze one for an easy weeknight dinner on busy nights.
- Classic recipe – this easy, old-fashioned recipe is a family favourite from way back – and the only one you’ll ever need!
Need some more weeknight dinner saviours? Try this easy curried mince, creamy sausage pasta or creamy chicken pies with puff pastry.
Keens curried sausages ingredients
* This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Sausages – any type of sausage can be used. For traditional curried sausages, use beef sausages or chipolatas. Chicken, pork or even vegetarian sausages can also be used. If you have some leftover BBQ sausages in the fridge, they can also be used.
- Keens curry powder – a spice blend containing turmeric, coriander, salt, fenugreek, black pepper, chilli powder, allspice and celery. In Australia, Keens curry powder is the key ingredient that gives curried sausages their signature flavour. It can be found in bright orange tins in the spice aisle of supermarkets and online. Other curry powder brands can be used. But keep in mind that while the flavour profiles will be similar, the heat levels can vary.
- Beef stock – liquid beef stock forms the rich gravy that the sausages are simmered in. Chicken stock or vegetable stock can be used, if this is what you have on hand.
- Vegetables – I use a mix of carrots and frozen peas, but you can add any type of veggies you have sitting in the fridge. Try some potatoes, green beans, grated zucchini, cauliflower, broccoli or shredded cabbage.
- Plain flour – 2 tablespoons of plain (all-purpose) flour is added at the end to thicken the gravy. Add a little more if you’d like it thicker. Cornflour (corn starch) can also be used.
- HP sauce – a British brown sauce made with tomato and tamarind, HP sauce adds a savoury, slightly sweet flavour to dishes like old-fashioned savoury mince and curried sausages. It has a taste similar to a blend of Worcestershire sauce and BBQ sauce with a hint of pepper and spices. In this recipe, HP sauce is used to balance the gravy with a tart/sweet flavour, as well as adding depth and richness. Alternatively, tomato sauce, ketchup or Worcestershire sauce can be used.
How to make curried sausages
Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;
- Step 1: Brown the sausages. Cook them whole, in a pan, until mostly cooked through.
- Step 2: Remove the sausages from the pan and slice them into smaller, bite-sized pieces.
- Step 3: Add the sliced onion, carrot and garlic to the pan.
- Step 4: Sautè the vegetables until fragrant (2-3 minutes).
- Step 5: Make the sauce; add the stock, curry powder and HP sauce and bring to a low simmer.
- Step 6: return the sausages to the pan, stir and continue to simmer.
- Step 7: Thicken the sauce. When the vegetables and sausages are cooked through, add the peas and stir through a slurry of flour mixed with water.
- Step 8: Simmer for a few minutes, until the sauce thickens. Season with salt and pepper and add a little more HP sauce or curry powder, if needed.
Serve curried sausages on top of creamy mashed potatoes, steamed rice or with your choice of sides.
Expert tips
- For creamy curried sausages, stir through a dash of heavy cream or coconut milk just before serving.
- Any type of sausages can be used, but stick to good quality sausages where possible.
- You can also use leftover cooked sausages. Simply add them to the gravy at the end and simmer until they are heated through.
- Don’t worry if the browned sausages are not completely cooked in the middle when you slice them. They will continue to cook through in the sauce.
- Add more or less curry powder, to suit. A tablespoon makes a mild curry sauce and you can add a little more to taste, if needed. Or add less curry powder, to tone it down.
- Adjust the sauce’s consistency – if the sauce is too thick, adjust it by adding a little more stock to thin it out. And if it’s too thin, simmer it a bit longer to reduce and thicken. Alternatively, a little more flour can be added to the sauce.
FAQs
Leftover curried sausages can be kept in the fridge for up to 3 days.
Serve curried sausages over creamy mashed potatoes, duck fat potatoes, rice, pasta or with additional steamed vegetables. They can also be served with toast or crusty bread, to soak up all the sauce.
Curried sausages freeze really well. Once cooled to room temperature, store in airtight containers or bags in the freezer, for up to 3 months. Allow to thaw in the fridge overnight and reheat until piping hot before serving.
If your curry sauce is a little runny, a slurry of plain flour or cornflour mixed with a little water can be used to thicken the sauce. Add it towards the end and simmer for a few minutes until the sauce thickens to a gravy-like consistency.
Curried sausages are traditionally made with plain, beef sausages. However, any type of sausage can work. Beef, pork, chicken or lamb sausages can all be used, or vegetarian sausages (along with vegetarian stock) for a meat-free option. Choose good quality sausages that you love to eat, for best results.
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Keens Curried Sausages
Ingredients
- 1 tablespoon oil (canola or vegetable oil, or your preferred neutral-tasting oil of choice for frying)
- 600 grams beef sausages (or swap for chicken, pork or vegetarian sausages). Whole.
- 2 small onions , sliced
- 3 cloves garlic , finely chopped
- 2 medium carrots , diced or cut into thin slices
- 2 cups liquid beef stock (or chicken or vegetable stock)
- 1 tablespoon Keens curry powder or any curry powder mixture of choice. Add more or less, to taste
- 2-3 tablespoons HP sauce see note #1 (or swap for Worcestershire sauce)
- 1 cup frozen peas
- 2-3 tablespoons plain flour , to thicken the sauce
- salt and pepper , to taste
Instructions
- Heat the oil in a large frying pan over high heat. Add the sausages (whole) and turn them 3-4 times, until browned on all sides. Remove the sausages from the pan (leave the oil in the pan).
- Slice the sausages into bite-sized chunks. Don't worry if they are not completely cooked through at this point, they will continue to cook in the pan.
- Place the onion, garlic and carrot slices into the pan and sauté for 2-3 minutes over medium-high heat, until fragrant.
- Make the sauce; add the beef stock, curry powder and HP sauce and bring to a boil. Simmer on medium-low for a further 3-4 minutes.
- Return the sliced sausages to the sauce and continue to simmer.
- Add the peas to the sauce.
- Thicken the sauce; in a small cup or jug, mix the flour with a little water (about ⅓ cup) and stir with a fork until there are no lumps. While stirring, add the flour slurry to the curry sauce and keep stirring to combine.
- Simmer for a further 1-2 minutes, or until the sauce has thickened.
- Taste the sauce and add salt and pepper, to taste. You can also add more curry powder or HP sauce, if required.
- Serve with mashed potatoes, rice or your choice of sides.
Notes
- Keens curry powder – a spice blend containing turmeric, coriander, salt, fenugreek, black pepper, chilli powder, allspice and celery. In Australia, Keens curry powder is the key ingredient that gives curried sausages their signature flavour. It can be found in bright orange tins in the spice aisle of supermarkets and online. Other curry powder brands can be used. But while the flavour profiles will be similar, there can be a big difference in heat level.
- Sausages – any type of sausage can be used. For traditional curried sausages, use beef sausages or chipolatas. Chicken, pork or even vegetarian sausages can also be used.
- For creamy curried sausages, stir through a dash of heavy cream or coconut milk just before serving.
- Any type of sausages can be used, but stick to good quality sausages where possible.
- You can also use leftover cooked sausages. Simply add them to the gravy at the end and simmer until they are heated through.
- Don’t worry if the browned sausages are not completely cooked in the middle when you slice them. They will continue to cook through in the sauce.
- Add more or less curry powder, to suit. A tablespoon makes a mild curry sauce and you can add a little more to taste, if needed. Or add less, if preferred.
- Adjust the sauce’s consistency – if the sauce is too thick, adjust it by adding a little more stock to thin it out. And if it’s too thin, simmer it a bit longer to reduce and thicken. Alternatively, a little more flour can be added to the sauce.
- Please note that the nutrition information is based on the sausages being divided into 5 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the sausages.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This curried sausages recipe was originally published in October 2022, but was re-published with new information and photos in September 2024.
Wai says
What an awesome recipe…had this for dinner tonight .. family enjoyed it..
Andrea Geddes says
Hello Wai! I’m so happy to hear that you enjoyed the curried sausages. Thanks for taking the time to leave a comment to let me know! Andrea 🙂
Anne Jusaitis says
much better method and ingredients than other recipes! Love hhe HP sauce add in!
Andrea Geddes says
Hi Anne! I’m so happy that you enjoyed the curried sausages. We love the HP sauce too. Thanks for letting me know! Andrea 🙂
Sandra Carle says
One of the best curried sausages I’ve ever had
Andrea Geddes says
Hi Sandra! That’s so lovely, I’m so happy to hear that you enjoyed them. Thanks for taking the time to let me know! Andrea.