Curried Sausages

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

5 from 7 votes

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Course: Dinner

Cuisine: australian, western

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serves

Calories: 605kcal

Cost: $10

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.

RECIPE NOTES & TIPS:

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.