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!
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brown sausages, then remove and cut into chunks if desired – or keep them whole
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sauté onion and garlic – essential flavour base for an otherwise simple sauce;
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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;
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cook off flour – this will thicken the gravy (sub cornflour/cornstarch for gluten free, directions in recipe notes);
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slowly add the chicken stock while mixing; then
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add sausages, carrots and peas;
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simmer for a few minutes – sauce will thicken into a gravy consistency
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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:
Life of Dozer
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They’re childhood sweet hearts – it was love at first sight!!
Barb says
Bagus, Bagus….. Suma Suma Nagi.
Made this for 10pax and pimped it out with cabbage. I have mixed diced frozen vegetables (carrots, peas, corn, potato) and whacked them in…. Oh so easy peasy. Major flavours.
Kerrie Overett says
I am looking for new recipes to cook during the week that are easy and doesn’t take too long to perare or cook as ì work
Grace says
If you like your carrots softer, just cook them at the same time with the onions. The extra cook time will do the trick. A really yum recipe. Enjoyed it thoroughly with steamed rice.
Kerry says
Carrots were not cooked after only 3 minutes but the rest of it was gorgeous
Ashley says
I found 1 tablespoon of curry powder too much my kids mouths were on fire haha but other then that they said it was delicious.
Carrots need to be cooked longer too as they were still hard
Emiily says
I think it means tea spoon?
Christina says
Absolutely delicious!!!! My family has added this to our repeat list. Thank you so much!!! I love your recipes!!
Jake says
Awesome recipe! So simple, quick, tasty and easy to whip up on a weeknight.
Brenton says
Another fab recipe, thanks Nagi! Far tastier than any of the sachets/jars I’ve had before. And better than my Mum’s, but don’t tell her! No leftovers tonight.
Jane Dhnaram says
Fantastic recipe
Len says
3 tablespoons of flour is way too much, perhaps 3 teaspoons was intended.
Stephanie says
Can this be made in the slow cooker?
Sarah says
Turned out great! Can this be frozen?
Nagi says
Yes for sure! N x
Brian says
OMG the best curried sausages
Kym says
Last nights dinner served with turmeric rice so tasty another 5 star dinner
Paul says
Yum your recepies are so great
Thanks for sharing
Nick says
Hi Nagi
Just checking, could I use a Malaysian meat curry powder for this recipe?
I have some from a previous Malay chicken recipe and would love to try it,
Any thoughts?
Cheers
Nagi says
I would think that would be fine Nick! N x
Nick says
Thanks Nagi
Tried it with the Malay meat curry powder and it was sensational!
Thanks for the amazing recipes, we adore your site.
Much appreciated
Nick
Trish Leone-Jones says
The carrots were hard. Apart from that the curry was lovelyZ
NicP says
I used left over sausages from a BBQ the night before and it was still delicious.
Jade says
May I know the purpose of adding the sugar please?
Nagi says
Hi Jade…it just rounds out the flavour of the sauce and softens the curry flavour a bit. N x
Jules says
Hi, can someone please tell me how to boil the sausages instead of frying them for this recipe please, wanting to make them for my elderly mum who loves Keens Curried Sausages.
Steph says
Hi Jules,
This is what I like to do.
You can add the sausages whole to a pot of cold water and slowly bring to the boil. Stab each one with a knife a few times. This allows for the skin to come off as they heat up. Just as they are almost boiling, remove the sausages with tongs onto a chopping board. Discard the water as it has fat, scum and skin left in it. I then let them cool a little, slice them into the size I want and then fry them with the onions, before adding veggies and the sauce.
I find it to be a really important step as it makes it less oily and lets the flavour stand out nicely. Especially if the sausages are the cheap variety. We love Keens too.
Jules says
Hi Steph, thanks so much for your reply. I like the idea of frying the sausages with the onion too. I will definitely give this a go. Thanks so much for sharing.
Keith says
Try cooking them in the oven, I put mine in a ceramic oven tray with a spray of oil, they cook perfectly with nice strong skins that are dark brown and chewy, the meat is full of flavor, very little fat comes out, about 20 mins at 180 works for me, hope this helps.
Chris Tonks says
Not being a big fan of curried sausages but my husband is so I decided to give it a try and even I had to admit it was delicious!