Curried Sausages

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

Author: Nagi

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Mains

Western

4.93 from 27 votes

Servings4

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Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise! 

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:

1. Sausages - Pork sausages pictured. Try to get good ones that aren't packed with fillers. As a general rule of thumb, if the sausages are a uniform pink colour, they have lots of fillers in them. Look for sausages that have chunky bits of meat and fat in them - these are better flavour.

2. Curry Powder - I use Keens, mild. Use HOT if you can handle the heat!

3. Gluten free option - skip the flour. Mix 2 tbsp cornflour/cornstarch with 2 tbsp water. Add straight after adding stock - sauce will thicken as it simmers.

4. Nutrition per serving, excluding mashed potato.

Nutrition Information:

Calories: 569kcal (28%)Carbohydrates: 17g (6%)Protein: 28g (56%)Fat: 42g (65%)Saturated Fat: 13g (81%)Cholesterol: 108mg (36%)Sodium: 1294mg (56%)Potassium: 675mg (19%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 2955IU (59%)Vitamin C: 19mg (23%)Calcium: 49mg (5%)Iron: 3.3mg (18%)

Keywords: curried sausage gravy, curried sausages, sausage recipe

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