Curried Sausages

Old fashioned Curried Sausages made with carrots and peas coated in a (kid-friendly) mild, sweet and creamy curry sauce.

Have this popular midweek dinner on the table in LESS than half an hour, served with mashed potato or steamed rice.

Who else grew up eating these old fashioned curried sausages?!

I know I certainly did!

The mild curry sauce makes this dish a hit with the kids… while the main ingredients (sausages and veggies) keeps it a very budget-friendly dinner.

Just like Cottage Pie, Tuna Bake, Apricot Chicken, Beef Stroganoff, Chicken Schnitzel and Beef Rissoles, these old fashioned favourites are just as popular as ever!

Why You’re Going To Love Curried Sausages

Curried sausages have always been a well known, satisfying and effortless meal in kitchens across the UK and Australia.

Packed full of flavour – sweet and mild, but definitely not hot! Curried sausages turns a packet of plain sausages into a warm and comforting dish. With a tasty gravy, this dish is designed to be soaked up by the bed of creamy mashed potato or rice that it’s served on.
Budget friendly – lets be honest, we’re all looking for satisfying family dinners that don’t cost too much!
One pan meal – all made in the one frying pan… means t’s hardly any dishes to clean up.
Kid friendly – show me a kid that doesn’t like sausages! And the subtly spiced gravy that the sausages are cooked in with creamy mashed potato (or rice) underneath.
Freezer friendly – freeze leftover curried sausages for those busy weeknights.

What You Need

This is a such an economical dish to make… ready in just 20 minutes.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Olive oil – for frying.
Sausages – pork or beef, fat or thin! I like to use pork sausages for their flavour, but beef sausages work just as well.
Onion – one medium brown onion, thinly sliced.
Carrot – one large carrot, peeled and sliced.
Curry powder – I like to use the traditional Keens Curry Powder as I know it’s sweetly spiced but not hot!
Plain flour – same as all purpose flour.
Chicken stock – I recommend using a liquid chicken stock such as Campbell’s for convenience and taste, or make up a liquid stock by using powdered chicken stock or paste.
Caster sugar – or brown sugar. Just a little to really bring out the sweet and saucy flavours.
Salt & pepper – season to taste.
Peas – frozen.
Cream – a drizzle at the end of cooking (optional).

Equipment Required

All you’ll need is a frying pan! That’s it!

Step By Step Instructions

Just 5 minutes prep, and 15 minutes cooking time for this warm and sweetly spiced curried sausages dish.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Fry The Sausages

Heat the olive oil in a large frying pan over medium-high heat.

Cook the sausages for about 6 – 8 minutes until browned and cooked through, turning them regularly.

Set the sausages aside on a separate place and when cool enough to handle, cut them into smaller pieces.

Step 2 – Make The Curried Sauce

Add the thinly sliced onion to the frying pan (with the leftover oil from the sausages). Saute the onion, stirring regularly, until softened.

Sprinkle the curry powder and plain flour over the onions in the pan and cook, while stirring, for 30 seconds.

Slowly pour in the chicken stock liquid while stirring, and bring it to a simmer.

The flour will thicken the sauce as it simmers.

Step 3 – Add The Sausages And Vegetables

Return the sausages to the pan.

Add the sliced carrots, sugar and frozen peas.

Season to taste with salt and pepper (this will depend on the salt content of the sausages).

Then bring the pan to a simmer again for 3-4 minutes or until the sauce has thickened.

Pour in the cream (optional) and stir through just before serving.

Expert Tips

I’m not sure if ‘bangers and mash’ is just Aussie slang or known globally, but I AM sure that this retro dish of sausages and veggies in a curry flavoured gravy will soon become a firm family favourite in your house too!

Cooking off the curry powder in the oil in the pan, helps to develop the curried flavour best, and the flour thickens the sauce.
Some recipes boil the sausages first, but frying them definitely adds a more savoury, rich flavour to the dish.
Whether you cut the sausages up, or leave them whole is your own preference.
You can use either thick or thin sausages, however if using thick sausages, then allow more time for them to be cooked through.
Adding a swirl of cream towards the end of cooking adds to the creaminess of the sauce, and lowers the heat level of the curry, but this is optional.
You can ‘upmarket’ this recipe by using gourmet flavoured sausages or even Italian sausages.
Curried sausages are traditionally served on a bed of creamy mashed potato or rice, but you can also serve with pasta. Whichever you choose, it will soak up all the sweetly spiced sauce!
Store – curried sausages in an airtight container for 3-4 days in the fridge.

FAQs

What sort of curry powder should I use?

With Indian cooking so popular, t’s plenty of different curry powder blends to choose from, but it really depends on the level of heat you like!
Keens Curry Powder is a brand that has been around forever, and is made from a blend of turmeric, coriander, salt, fenugreek, black pepper, chilli powder, rice flour, allspice and celery. It’s rich in sweet spices with a mild to medium heat, not overpowering and well suited to most tastes – even the kids love it!

What type of sausages are best to use?

Really, the simple answer is whatever you like best (or what’s on special!). I prefer pork sausages for their taste, others prefer beef. You can use thick sausages, or thin – I prefer thin as they cook quicker.
And if you want to create a twist, use a gourmet flavoured sausage or spicy Italian sausages.

Can curried sausages be frozen?

Sure, just pack curried sausages in airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
You can also freeze individual serves of curried sausages with mash included, for handy ‘grab n go’ lunches too.

It’s great to see some of the classic retro meals of the 80’s roaring back into favour! They’re traditionally meals that are economical to make, use basic ingredients, are quick and easy to make, and totally satisfying!!

Check these ones out:

Old fashioned Curried Sausages made with carrots and peas in a mild (kid-friendly) curry sauce.

Course: Dinner
Cuisine: western
Prep Time: 5 minutes
Cook Time: 15 minutes 0 minutes
Total Time: 20 minutes
Servings: 4 serves
Calories: 605kcal

Ingredients

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Instructions

Heat the olive oil in a large frying pan over medium-high heat. Cook the sausages until browned and cooked through, turning regularly. Set the sausages aside on a separate place then cut into smaller pieces.
Add the thinly sliced onion to the frying pan (with the leftover oil from the sausages). Cook, stirring regularly, until softened. Add the curry powder and plain flour and cook, while stirring, for 30 seconds.
Slowly pour in the chicken stock liquid (while stirring). Bring to a simmer.
Return the sausages to the pan. Add the carrots, sugar and peas. Season with salt and pepper.Bring to a simmer for 3-4 minutes or until the sauce has thickened.
Pour in the cream (optional) and stir through.
Serve with your choice of mashed potato, pasta or rice and steamed vegetables.

Notes

RECIPE NOTES & TIPS:

Cooking off the curry powder in the oil in the pan, helps to develop the curried flavour best, and the flour thickens the sauce.
Some recipes boil the sausages first, but frying them definitely adds a more savoury, rich taste to the dish!
Whether you cut the sausages up, or leave them whole is your own preference.
You can use either thick or thin sausages, however if using thick sausages, then allow more time for them to be cooked through.
Adding a swirl of cream towards the end of cooking adds to the creaminess of the sauce, and lowers the heat level of the curry, but this is optional.
You can ‘upmarket’ this recipe by using gourmet flavoured sausages or even Italian sausages.
Curried sausages are traditionally served on a bed of creamy mashed potato or rice, but you can also serve with pasta.
Store – curried sausages in an airtight container for 3-4 days in the fridge.
Freeze – curried sausages for up to 3 months, thaw in the fridge before reheating. Or freeze individual serves of curried sausages and mash.

Recipe by CookGoodRecipes.com

Nutrition

Curried Sausages
0 (0)

Why You’re Going To Love Curried Sausages

What You Need

Equipment Required