Easy Curried Sausages Recipe (Classic Aussie Family Dinner)

This curried sausages recipe is my modern, reliably delicious take on the classic: tender sausages, sweet onions, soft carrots and peas, and a silky, mildly spiced sauce that begs to be spooned over creamy mash or fluffy rice.

In the next few minutes I’ll walk you through how to make curried sausages recipe step by step, explain the spice choices that keep it family-friendly, and share the exact tricks that make this the best curried sausages recipe I know without fuss or hard-to-find ingredients.

If you grew up in Australia, there’s a good chance your weeknight menu featured a pot of gently bubbling sausages in a warm, aromatic curry gravy. It’s simple, it’s cozy, and it turns a packet of snags into something everyone actually races to the table for.

Think of this as an Australian recipe that respects the old-school style while polishing a few rough edges for today’s kitchen. Whether you searched for “recipe for curried sausages,” “curry sausages recipe,” or “easy curried sausages,” you’ll find clear instructions, metric measurements, and plenty of practical advice from my Newcastle home kitchen.

And because many readers ask for make-ahead, freezer and slow cooker notes, those are here too so your curried sausages recipe can slot into real life, not just Sundays.

What Are Curried Sausages?

Curried sausages are a beloved staple of Australian recipes: browned sausages simmered in a mild curry sauce with onion, carrot, and peas. The curry flavour usually comes from pantry curry powder mellow and aromatic rather than fiery, with a touch of sweetness (apple or chutney) to round the edges. The magic lies in balance: enough spice to be interesting, enough creaminess to be comforting, and enough gravy to flood the plate. This curried sausages recipe keeps that balance in focus, giving you a sauce that clings to the sausages and vegetables without turning heavy or gloopy.

Why You’ll Love This Curried Sausages Recipe

• Family-friendly spice level with easy options to dial heat up or down.
• Everyday supermarket ingredients no special trip required.
• Creamy, glossy gravy that reheats like a dream for lunches.
• Clear timing cues so your sausages are juicy, not overcooked.
• Flexible base you can adapt into the best curried sausages recipe for your crew.

The Flavour Equation: Where the Goodness Comes From

At its heart, a great curried sausages recipe lives and dies by the sauce. Curry powder can taste flat if used alone, so I build layers:

• Browning: Give sausages colour first; those fondy bits in the pan dissolve into big flavour later.
• Sofrito: Onions and carrots cooked until sweet and golden lay a solid foundation.
• Curry powder blend: A mild Australian curry powder (e.g., Keen’s style) plus a pinch of turmeric for colour and warmth.
• Umami: A dash of Worcestershire and tomato paste deepen savoury notes without turning the sauce “tomatoey.”
• Gentle creaminess: Full-cream milk or evaporated milk smooths edges; coconut milk works too.
• Sweetness & tang: A spoon of mango chutney and a splash of apple cider vinegar keep things lively.

This balance is why the gravy tastes “more than” the sum of pantry items—and why kids and spice-shy relatives happily go back for seconds.

Ingredient Notes

• Beef sausages (600–700 g): Choose butcher or supermarket snags with at least 80% meat for best texture. Pork or chicken sausages also work.
• Brown onions (2 medium): Slice thinly so they melt into the sauce.
• Carrots (2): Cut on the diagonal for speedy cooking and nice presentation.
• Frozen peas (1 cup): Stir in at the end to keep them bright.
• Garlic (2 cloves): Fresh beats jarred for scent and sweetness.
• Curry powder (2–3 tbsp): Mild Australian style is classic; add ½ tsp hot curry powder if you enjoy a little kick.
• Turmeric (½ tsp): For colour and mellow warmth.
• Plain flour (2 tbsp): Helps thicken the gravy; swap cornflour for gluten-free.
• Tomato paste (1 tbsp): Savoury backbone.
• Worcestershire sauce (2 tsp): Umami boost; swap tamari for gluten-free.
• Mango chutney (1 tbsp): Optional but wonderful; apricot jam works in a pinch.
• Apple cider vinegar (1 tsp): Brightens the finish.
• Beef stock (2 cups / 500 ml): Low-sodium so you control seasoning.
• Milk or evaporated milk (½ cup / 125 ml): Silky finish without heaviness; use coconut milk for dairy-free.
• Oil, salt, pepper: Pantry basics.

How to Make Curried Sausages Recipe (Step by Step)

1. Brown the sausages in a wide, heavy pan over medium heat with a little oil, 6–8 minutes, turning until well coloured. Transfer to a board and slice into thick coins on the diagonal.
2. Build the base: Add onions and carrots to the same pan with a pinch of salt. Cook 7–8 minutes until soft and lightly golden. Stir in garlic for 30 seconds.
3. Bloom the spices: Sprinkle in curry powder and turmeric; cook 45–60 seconds until fragrant.
4. Make a roux: Stir in flour and tomato paste; cook 1 minute to remove raw taste.
5. Deglaze with a splash of stock, scraping up brown bits. Add remaining stock in a few additions, whisking until smooth.
6. Season & sweeten: Add Worcestershire, chutney and vinegar. Simmer 5 minutes until slightly thickened.
7. Return sausages and any juices to the pan. Simmer gently 8–10 minutes until sausages are cooked through and carrots are tender.
8. Finish the sauce: Stir in milk (or coconut milk) and peas. Simmer 2 minutes—do not let it boil hard after adding dairy. Taste and adjust salt, pepper and acidity.
9. Serve over creamy mashed potato or steamed rice, with chopped parsley if you like.

That’s how to make curried sausages recipe the easy way: one pan, clean flavours, and a sauce that hugs every piece.

A Personal Story From My Table

I learned this dish at Nan’s place on a rainy Tuesday when school sport was cancelled and everyone arrived home damp and hungry. Nan cooked by feel no measuring spoons in sight yet her curried sausages recipe always tasted the same: gentle curry warmth, soft onions, and that comforting, slightly sweet gravy that made you forget about the weather.

I remember standing on a chair, tasked with stirring while the steam fogged my glasses and the kitchen windows. Later, when I started cooking it for my own family, I realised what made Nan’s version special wasn’t a secret ingredient but the way she took a minute to brown the sausages well and to soften the onions slowly.

It taught me patience, and it taught me that simple food can carry memories better than any fancy dessert. To this day, when I write an easy curried sausages method for AustRecipes, I try to capture that same balance warm, steady, and always reliable.

Choosing the Right Curry Powder

Not all curry powders taste alike. The classic Aussie blend is aromatic and mild, usually heavy on turmeric, coriander, cumin and fenugreek. If you use a British-style or hot Madras powder, start with less and build.

For families who love heat, swap ½ to 1 teaspoon of the mild powder for a hot version or add a little chilli flakes while the gravy simmers. The goal of this curried sausage recipe is round, cosy flavour—not a blast furnace.

Sauce Consistency: Glossy, Not Gluey

A good curried sausages recipe should coat the spoon, not sit in a mound. If it’s too thick, whisk in a splash of stock or milk; if too thin, simmer a few extra minutes uncovered. Flour gives body, while milk or coconut milk adds sheen.

Avoid boiling hard after adding dairy to prevent splitting. If it does split, a dash more milk and gentle whisking usually brings it back.

Variations You’ll Actually Use

• Coconut version: Use coconut milk instead of dairy and 1 tsp brown sugar in place of chutney.
• Apple & sultanas: Stir in 1 small grated apple and a handful of sultanas for a nostalgic school-canteen vibe.
• Veg-loaded: Add sliced capsicum (bell pepper) or green beans in the last 5 minutes.
• Lean & light: Use chicken sausages and low-fat evaporated milk; season well for best flavour.
• Gluten-free: Thicken with 2 tsp cornflour mixed with 2 tbsp water; check Worcestershire or use gluten-free tamari.
• Slow cooker: Brown sausages and aromatics, then cook 4–6 hours on LOW with stock and seasonings; finish with milk and peas in the last 20 minutes.
• “Best” weekend upgrade: Brown sausages in ghee, caramelise onions longer, and swap some stock for bone broth—small tweaks, big depth, worthy of the best curried sausages recipe brag.

Make-Ahead, Storage and Freezing

• Make-ahead: The curry base tastes even better on day two. Cook through step 7, cool, cover and refrigerate up to 3 days. Reheat gently and finish with milk and peas.
• Fridge: 3–4 days in an airtight container.
• Freezer: 2–3 months. Thaw overnight; reheat slowly with a splash of stock or milk.
• Lunches: Pack over rice in heat-safe containers; it reheats beautifully.

What to Serve With Curried Sausages

• Mashed potato: Classic and comforting; the gravy soaks in.
• Steamed rice: Jasmine or basmati works.
• Buttered roti or naan: Great for scooping.
• Cucumber raita: Cool contrast if you add a little heat.
• Green salad: Lightens the plate on warm nights.

Troubleshooting & Pro Tips

• Sausage skins splitting? Lower the pan heat and avoid stabbing them; slice after browning.
• Gravy bland? Add a pinch more salt, a dash of Worcestershire, or a squeeze of lemon to wake it up.
• Too spicy? A splash of milk or extra chutney calms heat.
• Not spicy enough? Stir in ¼–½ tsp hot curry powder or chilli flakes and simmer a minute.
• Carrots too firm? Slice thinner or simmer a few more minutes before adding milk and peas.

Curried Sausages Recipe (Classic Aussie Family Dinner)

Recipe by EllaCourse: DinnerCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

520

kcal

A cosy, weeknight-friendly curried sausages recipe with browned sausages in a silky, mildly spiced gravy. This easy curried sausages method uses pantry curry powder, sweet onions and peas for a classic Australian recipe that the whole family loves.

Ingredients

• 600–700 g beef sausages

• 2 tbsp light olive oil

• 2 medium brown onions, thinly sliced

• 2 carrots, peeled and sliced on the diagonal

• 2 cloves garlic, minced

• 2–3 tbsp mild curry powder (Aussie style), to taste

• ½ tsp ground turmeric

• 2 tbsp plain flour (or 2 tsp cornflour mixed with 2 tbsp water for GF)

• 1 tbsp tomato paste

• 2 cups (500 ml) low-sodium beef stock

• 2 tsp Worcestershire sauce (GF alternative: tamari)

• 1 tbsp mango chutney (optional but recommended)

• 1 tsp apple cider vinegar or lemon juice

• ½ cup (125 ml) full-cream milk or evaporated milk (or coconut milk for DF)

• 1 cup frozen peas

• Fine sea salt and black pepper, to taste

• Chopped parsley, to serve (optional)

Directions

• Brown sausages: Heat oil in a large deep pan over medium heat. Add sausages and cook 6–8 minutes, turning, until well browned. Transfer to a board; slice into thick diagonal pieces.
• Sauté veg: In the same pan, add onions and carrots with a pinch of salt. Cook 7–8 minutes, stirring, until soft and lightly golden. Add garlic; cook 30 seconds.
• Bloom spices: Sprinkle over curry powder and turmeric; cook 45–60 seconds until fragrant.
• Thicken: Stir in flour and tomato paste; cook 1 minute. Slowly whisk in about ½ cup stock, scraping the pan. Add remaining stock gradually, whisking smooth.
• Season: Add Worcestershire, chutney and vinegar. Simmer 5 minutes to thicken slightly.
• Simmer sausages: Return sliced sausages and any juices. Simmer gently 8–10 minutes until sausages are cooked through and carrots are tender.
• Finish: Stir in milk and peas. Simmer 2 minutes (do not boil hard). Taste and adjust salt, pepper and acidity.
• Serve: Ladle over mash or rice; garnish with parsley if using.

Notes

• Heat control: Start with 2 tbsp curry powder for mild; increase to 3 tbsp for a bolder profile. For spice lovers, add ½ tsp hot curry powder.
  Dairy-free: Use coconut milk; it adds a lovely, subtle sweetness.
  Gluten-free: Use the cornflour slurry instead of plain flour and check sauces are GF.
  Make-ahead: Cook to the simmer stage, cool and refrigerate up to 3 days. Reheat gently; finish with milk and peas.
  Serving ideas: Mash, rice, roti, steamed greens, or a crisp salad.

Frequently Asked Questions (FAQs)

There’s a reason this dish shows up on so many Aussie tables. It’s warm, generous, and gentle enough for little palates while still packed with flavour. With a few smart steps browning the sausages, softening the onions, blooming the spices, you get a pot of comfort that tastes like home.

Bookmark this curried sausages recipe, make it once the classic way, then tweak the spice level, dairy, or veg to suit your crew. If you label it the best curried sausages recipe or just “Tuesday night sorted,” you’ll soon know it by heart and that’s the mark of a keeper.