There's nothing more comforting than a big bowl of curried sausages - a true Aussie family favourite. This classic dinner is budget-friendly, ready in just 20 minutes, and always a hit with kids thanks to its mild, creamy curry sauce.
Just like my Beef & Noodle Chow Mein and Impossible Quiche, it's one of those meals that has stood the test of time for good reason.
It is hard to top my Mum's curried sausages recipe, but I made these tonight and it certainly gave them a run for their money! So much flavour! YUM!!!
- Carina
If you grew up in Australia or New Zealand, you've likely had a plate of old-fashioned curried sausages with creamy mash. My version keeps that classic flavour but adds a boost - frying the sausages, cooking off the curry powder, and a swirl of cream for richness.
Versatile and fuss-free, you can keep it classic, load it with veggies, or even make it in the slow cooker. If you love dinners like my Chicken Rissoles or Egg & Bacon Pie, this one's a must!
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Why You're Going To Love This Recipe
- Family-friendly - mild curry flavour that kids (and fussy eaters) love.
- Budget-friendly - sausages, onion, carrot and peas = cheap, filling, and tasty.
- Quick & easy - on the table in 30 minutes with just one pan.
- Freezer-friendly - make a double batch and freeze portions for busy nights.
- Classic comfort food - an old favourite that never goes out of style.
Curried Sausages Ingredients
You only need a handful of everyday staples to make this Aussie classic:
- Sausages - pork gives the best flavour, but beef or chicken sausages work too. Frying (not boiling) gives them a richer, more savoury taste.
- Curry powder - I recommend Keens or Masterfoods for that classic Aussie taste. Cooking it off in the oil before adding liquid develops the best flavour.
- Flour - helps thicken the curry sauce.
- Chicken stock - the base of the sauce; use good-quality stock for extra depth.
- Carrots & peas - the traditional veggies in mum's curried sausages (but you can add more if you like!).
- Cream - optional, but it makes the sauce velvety and balances the spices.
Variations
- Gluten-free - use GF sausages and swap flour for cornflour (mix with a little water first).
- Dairy-free - leave out the cream, or swap with coconut milk/cream for a subtle twist.
- Slow cooker curried sausages - brown sausages first, then pop everything into the slow cooker on LOW for 6-8 hours. Add peas at the end.
- Veggie-loaded - stir in frozen corn, beans, zucchini, or capsicum for extra goodness.
How To Make Curried Sausages
This is a true one-pan dinner that anyone can make - here's how:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Brown the sausages - fry in a large pan with oil until golden and cooked through. Remove, slice, and set aside.
- Step 2: Cook the onion - in the same pan, add sliced onion and cook until softened.
Add curry powder & flour - stir for 30 seconds to release the flavour.
- Step 3: Make the sauce - slowly add stock.
- Step 4: Stir the sauce constantly until smooth.
- Step 5: Add everything back in - return sliced sausages to the pan with carrot, peas, and sugar. Simmer 3-4 minutes until veggies are tender and sauce thickens.
- Step 6: Finish with cream (optional) - stir through and season to taste.
Top Tip
Always cook off your curry powder before adding stock - it brings out the flavour and makes all the difference!
Recipe Tips
- Use thick sausages for a meatier bite - just extend the cooking time slightly.
- Frying sausages gives a richer flavour than boiling - don't skip this step.
- Cut cooked sausages into chunks for easier serving (especially for kids).
- A spoon of sugar balances the savoury curry sauce.
- For creaminess without dairy, use coconut milk or coconut cream.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze for up to 3 months - thaw overnight in the fridge and reheat gently.
- Freeze in single portions with mash for an easy grab-and-go dinner.
Curried Sausages FAQs
Pork sausages have the most flavour, but beef, chicken, or even gourmet sausages all work. Just avoid low-quality sausages with fillers as they can make the sauce greasy.
Yes! Brown the sausages first, then add everything (except peas and cream) to the slow cooker. Cook on LOW 6-8 hours, then stir in peas and cream at the end.
Absolutely - the cream is optional. You can leave it out completely or swap for coconut milk/cream.
Traditionally with creamy mashed potato or rice. But they're also delicious with pasta, crusty bread, or even over baked potatoes.
Yes, reheat gently on the stovetop or in the microwave until piping hot. Add a splash of stock or water if the sauce thickens too much.
More Easy Family Dinner Recipes
Looking for more hearty comfort food? You'll love these too:
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Curried Sausages
Ingredients
- 1 tbs olive oil
- 600 g sausages pork or beef (I recommend using pork)
- 1 brown onion thinly sliced
- 3 teaspoon curry powder
- 2 tbs plain flour
- 500 ml chicken stock liquid
- 1 carrot peeled and sliced
- 2 teaspoon caster sugar or brown sugar
- 1 cup frozen peas
- salt and pepper to taste
- 2 tbs cream (optional)
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
- Use thick sausages for a meatier bite - just extend the cooking time slightly.
- Always cook off your curry powder before adding stock - it brings out the flavour and makes all the difference!
- Frying sausages gives a richer flavour than boiling - don't skip this step.
- Cut sausages into chunks for easier serving (especially for kids).
- A spoon of sugar balances the savoury curry sauce.
- For creaminess without dairy, use coconut milk or coconut cream.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze for up to 3 months - thaw overnight in the fridge and reheat gently.
- Freeze in single portions with mash for an easy grab-and-go dinner.
Carina says
It is hard to top my Mum’s curried sausages recipe, but I made these tonight and it certainly gave them a run for their money! So much flavour! YUM!!!
Lucy says
Yay! That's fabulous to hear!
Ken says
Looking forward to trying it