Keens Curried Sausages

a bowl of curried sausages with vegetables and mashed potato.

5 from 4 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: dinner, Main Course

Cuisine: Australian

Servings:

Calories: 471kcal

Author: Andrea Geddes

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

Metric - US Customary

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