Traditional curried sausages, made from scratch and on your table in under 20 minutes. Plump sausages and veggies are simmered together in a rich, mouth-watering gravy and served over creamy mashed potatoes or rice. An old-fashioned family recipe made with Keens curry powder, it is the ultimate comfort food!
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 – this isn’t a spicy curry, but you can adjust the curry levels to suit. It is mild enough for the whole family to enjoy.
- Freezer friendly – make a double batch, ready to heat up when you need something quick and easy.
- Classic recipe – this easy, old-school recipe is a family favourite from way back and the only one you’ll ever need!
Ingredients you will need
* 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 – choose any type of sausage that you love to eat. For the old-fashioned version, use beef sausages or chipolatas. Chicken, pork or even vegetarian sausages will work. For best results, I do recommend using good quality sausages rather than the cheap ones that are packed with fillers. But any type of sausage will work. Leftover BBQ sausages from the fridge can also be used.
- Onions and garlic – the flavour base of the sauce.
- Curry powder – the key ingredient that gives the sauce its signature curry flavour. For traditional keens curried sausages, use Keens traditional curry powder (mild, not hot). Bright orange tins of Keens curry powder can be found in the spice aisle of Australian supermarkets and online. Any type of curry powder spice blend will work, but the flavour of the sauce may vary slightly from brand to brand.
- 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. 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.
Step by step instructions
**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.
- Brown the sausages – cook them whole, then remove them from the pan and cut into smaller, angled pieces. *Don’t worry if they’re not cooked all the way through at this stage, they will continue cooking in the gravy.
- Sauté the onion, garlic and carrots – to form the flavour base of the sauce.
- Make the curry sauce – add the stock, curry powder and HP sauce and simmer.
- Add the sausages – return the sausages to the pan and simmer.
- Thicken – add the peas and stir through a slurry of flour mixed with water. Simmer for a few minutes, until the sauce thickens and becomes glossy.
- Taste – season with salt and pepper and add a little more HP sauce or curry powder, if needed.
- Serve – with a dollop of 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.
- Adjust the 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.
FAQs
Store leftovers in the fridge for up to 3 days. Reheat in the microwave or in a saucepan, stirring over medium heat until steaming hot all the way through.
A dollop of buttery, creamy mashed potatoes served alongside curried sausages is absolute perfection. Bangers and mash is such a classic combination! You can also serve them with steamed rice, pasta, cauliflower rice. Or pile it over the top of hot buttered toast. A piece of crusty bread is a great addition, to mop up all of that curry sauce!
Curried sausages can be frozen, either as a whole batch or in individual serving sizes. To freeze, allow the sausages to cool completely and then spoon it into airtight, freezer-safe containers. Freeze for up to 3 months. To thaw, leave in the fridge overnight, or sit at room temperature for 2-3 hours. Reheat in the microwave or in a saucepan, stirring over medium heat until steaming hot all the way through.
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. If you prefer it thicker, add a little more flour.
Related recipes
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Easy Curried Sausages
Ingredients
- 1 tablespoon oil canola or vegetable oil, or your preferred neutral-tasting oil of choice for frying
- 600 grams beef sausages good quality
- 2 small onions sliced
- 3 cloves garlic finely chopped
- 2 medium carrots diced or cut into thin slices
- 2 cups liquid beef stock
- 1 tablespoon Keens curry powder or any curry powder of choice. Add more or less, to taste
- 2-3 tablespoons HP sauce or Worcestershire sauce
- 1 cup frozen peas
- 2-3 tablespoons plain flour 2-3 tablespoons, to thicken the sauce
- salt and pepper to season
Instructions
- Heat the oil in a large frying pan over high heat. Add the sausages (whole) and turn 3-4 times, until browned on all sides. Remove the sausages and leave the oil in the pan.
- Slice the sausages on an angle. 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 soft and fragrant.
- Add the beef stock, curry powder and HP sauce and simmer on high for a further 2-3 minutes.
- Return the sliced sausages to the sauce and continue to simmer.
- Add the peas to the sauce and bring back to a low simmer.
- 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.
- Simmer for a further 1-2 minutes, 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
- 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, just add them to the gravy at the end and simmer until they are heated through.
- Don’t worry if the sausages are not completely cooked after browning them in the pan. They will continue to cook through in the sauce.
- Adjust the curry powder to suit. Start with a tablespoon and add a little more to taste, if needed. You can also add less, if desired.
- Storage; Store leftovers in the fridge for up to 3 days. Reheat in the microwave or in a saucepan, stirring over medium heat until steaming hot all the way through.
- Freezing; Curried sausages can be frozen for up to 3 months, either as a whole batch or in individual serving sizes. To freeze, allow the sausages to cool completely and then spoon it into airtight, freezer-safe containers and place in the freezer. To thaw, leave in the fridge overnight or sit at room temperature for 2-3 hours. Reheat in the microwave or in a saucepan, stirring over medium heat until steaming hot all the way through.
- 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.
- Please note that the nutrition information is based on the sausages being divided into 4 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.
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.