Easy Curried Sausages Recipe (Classic Aussie Family Dinner)

This curried sausages recipe is the classic Aussie family dinner: browned sausages, onion, carrot and peas in a mild, creamy curry gravy. Spoon it over mash or rice.

It’s made in one pan with everyday supermarket ingredients, and it’s easy to make milder for kids or hotter for adults.

How hot do you want it?

Classic Aussie curry powder is mild and aromatic. If yours is a hot Madras style, start with less and add more to taste.

6 layers of flavour in the gravy

1. Browned sausages: the brown bits left in the pan add lots of flavour.
2. Soft, golden onions and carrots: cook them slowly until sweet.
3. Toasted spices: cook the curry powder and turmeric for a minute before adding liquid.
4. Savoury depth: tomato paste and Worcestershire sauce.
5. Sweet and tangy: a spoon of mango chutney and a splash of vinegar.
6. Creamy finish: milk or evaporated milk stirred in at the end.

What goes into this curried sausages recipe

• Sausages: beef is classic, but pork or chicken work too. Choose ones with a high meat content.
• Onions and carrots: slice the onions thinly and the carrots on the diagonal so they cook quickly.
• Frozen peas: added at the end so they stay bright green.
• Low-sodium beef stock: so you control the salt.
• Mango chutney: optional, but it rounds out the gravy. Apricot jam works in a pinch.

Curried Sausages Recipe (Classic Aussie Family Dinner)

Recipe by Ella

5.0 from 1 vote

Course: DinnerCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

520

kcal

Browned sausages simmered with onion, carrot and peas in a mild, creamy curry gravy. A classic Aussie dinner made in one pan with everyday ingredients.

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: start with 2 tablespoons curry powder for mild, or use 3 for a bolder flavour. Add 1/2 teaspoon hot curry powder for spice lovers.
• Dairy free: use coconut milk. It adds a gentle sweetness.
• Gluten free: use the cornflour slurry instead of flour and check your sauces.
• Make ahead: cook up to the simmer stage, cool and refrigerate for up to 3 days. Reheat gently, then add the milk and peas.
• Serving ideas: mash, rice, roti, steamed greens or a crisp salad.

Curried sausages troubleshooting

• Skins splitting: lower the heat and don’t prick the sausages.
• Bland gravy: add a pinch of salt, a dash of Worcestershire or a squeeze of lemon.
• Too spicy: stir in a splash of milk or a little more chutney.
• Gravy too thick or thin: add stock or milk to loosen it, or simmer uncovered to thicken.
• Sauce split: it boiled after the milk went in. Add a little more milk and whisk gently.

Variations

• Coconut: use coconut milk and 1 teaspoon brown sugar instead of chutney.
• Apple and sultana: stir in a grated apple and a handful of sultanas for the old-school version.
• More veg: add capsicum or green beans for the last 5 minutes.
• Lighter: use chicken sausages and light evaporated milk.
• Slow cooker: brown the sausages and veg first, then cook on low for 4 to 6 hours. Add the milk and peas for the last 20 minutes.

What to serve with curried sausages

Mashed potato is the classic, as it soaks up the gravy. Steamed rice, buttered roti or naan all work well too.

If you’ve made it hot, a bowl of cucumber raita cools things down. A green salad keeps it light on warm nights.

Make ahead and freezing

Curried sausages taste even better the next day. Keep them in an airtight container in the fridge for 3 to 4 days.

They freeze for 2 to 3 months. Thaw overnight in the fridge and reheat slowly with a splash of stock or milk. They also make an easy lunch packed over rice.

Frequently asked questions

This curried sausages recipe turns a packet of snags into a warm, cosy dinner. Make it the classic way first, then adjust the spice to suit your table.

Cheers,
Ella x