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:
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This was so simple to make and is the yummiest curried sausages recipe I’ve tried. I added coconut cream because the curry was a bit hot for my little people.
Hi Amanda, sorry it was a little hot – different brands of curry powder all have different heat levels I’ve found! N x
Hi I haven’t made any of your recipes yet,but they look and sound yummy! I have a fussy daughter who has Celiac disease. Cheers Jo
This is one of my go-to recipes. I replace the peas and carrots (not a fan) with pineapple.
Thanks for the recipe!
Lovely curry gravy. I made this with pork chops instead of sausages – it was a a great success. (I use Clive of India curry powder). Thank you for another wonderful recipe!!
I make this with vegan sausages and vegan chicken stock and it’s amazing! Ripper as always, Nagi
Love this recipe. I have made it several times in the last year and never get sick of it.
Thanks so much Barbara! N x
Loved it. Added more curry for heat and African pepper! 2 serves for 3 people and 1 serve for 1 person. Great! Into freezer it goes.
Awesome curried sausages recipe. I agree about the curry powder being a bit too much for the kids. I added some almond milk and more stock to make it less hot for the kids and a bit of a sweeter taste. Family loved it!! Will definitely be making this again!
I’m so glad you enjoyed it Kate! N x
Winner, winner! This was the bomb dot com. Pretty much how my mum would cook curried sausages when I was a kid (although she would boil the snags silly). Tested it out on my fussy boyfriend and his bowl came back totally clean. I also use this base to make curry chicken which comes out 10/10 delish and occasionally I add celery into the mix… #masterchef haha 🙂
Curried sausages are a great winter rotation meal, although it fell off my radar…and thanks to you Nagi I have rediscovered it. Great recipe, as usual I up the vegies, I adding beans as well and the mandatory quartered boiled eggs which adds an extra texture and creaminess. Beautiful….thank you Nagi.
It’s such a classic! N x
I love curry and your recipe is wonderful – thanks very much
Kind regards
Peter
You’re so welcome Peter! N x
We had this tonight and it was lovely. As we were eating it we were wondering if you could make it in the slow cooker?
Hi Catherine – you could definitely transfer to a slow cooker after step 7 but it really just means dirtying more pans! N x
It is very delicious… for the kids however (and a reminder for myself) might not have so much curry powder as they said that it was too spicy. Otherwise we will be using this recipe again. Thank you 😊
Can you tell me how long the carrots will take to cook, surely more than 3 minutes? Other than that it looks great and will be making it for sure.
Hi Rae, the carrots are cut into chunks – I’ve found 3 minutes in the simmering sauce is perfect here – N x
Loved the flavour but my gosh it was spicy with 1tbsp of Keens curry. Next time i will use less. Thanks Nagi, great easy weeknight dinner.
Hi Sam, sorry you found it too spicy – all curry powders are slightly different! N x
Made me remember currywurst in Amsterdam. The right food in the Netherlands is soooo good.
Yum Scott! N x
Had curried sausages for dinner tonight. Great tasty recipe especially for a cold night. I automatically go to your recipes all the time so thank you Nagi.