There's nothing more comforting than a big bowl of curried sausages - a true Aussie family favourite.
Budget-friendly, ready in 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's stood the test of time.
A Quick Look At The Recipe
✅ Recipe Name: Curried Sausages
🕒 Ready In: 20 minutes
👪 Serves: 4
🍛 Calories: 605kcal per serve
🥣 Main Ingredients: sausages, curry powder, carrot, peas, cream
📖 Dietary Info: can be made gluten-free and dairy-free
⭐ Why You'll Love It: A one-pan, budget-friendly classic with a mild curry flavour even fussy eaters love.
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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. 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 equal cheap, filling and tasty.
- Quick and easy - on the table in 20 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.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Sausages - pork gives the best flavour, but beef or chicken sausages work too. Frying (not boiling) gives 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.
- Carrots and peas - the traditional veggies in mum's curried sausages, but 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 the flour for cornflour (mixed with a little water first).
- Dairy-free - leave out the cream, or swap in coconut milk or coconut cream for a subtle twist.
- Slow cooker curried sausages - brown the sausages first, then pop everything into the slow cooker on LOW for 6-8 hours. Add the peas at the end.
- Extra hearty - add a few chunks of peeled potato along with the carrot for a heartier, more filling version.
- 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 ingredient 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 the sliced onion and cook until softened. Add the curry powder and flour and stir for 30 seconds to release the flavour.
- Step 3: Make the sauce. Slowly pour in the stock while stirring, then bring to a simmer.
- Step 4: Add everything back in. Return the sliced sausages to the pan with the carrot, peas and sugar. Simmer for 3-4 minutes until the veggies are tender and the sauce has thickened.
- Step 5: Finish with cream. Stir through the cream (optional) and season to taste.
Recipe Tips
- Top tip: always cook off your curry powder before adding stock - it brings out the flavour and makes all the difference.
- Use thick sausages for a meatier bite, just extend the cooking time slightly.
- Frying (not boiling) gives a richer flavour, 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. Freezing in single portions with mash makes 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 the peas and cream to the slow cooker. Cook on LOW for 6-8 hours, then stir in the peas and cream at the end.
Absolutely - the cream is optional. Leave it out completely or swap it for coconut milk or coconut cream.
Traditionally, creamy mashed potato or rice. They're also delicious with pasta, crusty bread, or even over baked potatoes.
It's an old-school Australian and New Zealand home-cooking dish that's been around since the early-to-mid 1900s, built around everyday curry powder (Keens is the classic choice) rather than the fresh spices used in an Indian curry. It's mild, simple, and all about comfort rather than heat.
More Easy Family Dinner Recipes
Looking for more hearty comfort food? You'll love these too:
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