Curried Sausages
Thick, tender beef sausages simmered in a mild, savoury curry gravy with sweet onions, carrots, and bright green peas.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Large frypan or deep skillet
- •Medium saucepan
- •Wooden spoon
- •Chef's knife
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 36 g
- carbs
- 26 g
- fibre
- 4 g
- protein
- 22 g
- calories
- 520 kcal
Instructions
- 1
Place the sausages into a saucepan, cover with cold water, and bring gently to a boil.
- 2
Simmer for 5 minutes to parboil, then drain and set aside to cool slightly.
- 3
Slice the sausages into thick bite-sized diagonal pieces.
- 4
Heat the oil in a deep frypan over medium-high heat.
- 5
Add the sliced sausages and brown on all sides for about 5 minutes, then transfer to a plate.
- 6
Add the sliced onion and carrot to the frypan and cook until the onion is soft and sweet.
- 7
Stir in the garlic, curry powder, and plain flour, cooking for 1 minute until fragrant.
- 8
Gradually pour in the beef stock while stirring constantly to avoid lumps.
- 9
Stir through the tomato sauce and Worcestershire sauce, then return the sausages to the pan.
- 10
Simmer gently uncovered for 15 minutes until the sauce thickens and carrots are tender.
- 11
Stir in the green peas and simmer for another 2 to 3 minutes until bright green.
- 12
Season to taste with salt and cracked black pepper before serving warm.
Chef's tips
Parboiling the sausages first firms them up, prevents them from bursting, and allows you to slice them neatly before browning. Use a classic Australian mild curry powder blend for the nostalgic flavour profile rather than a hot curry paste. If the gravy becomes too thick, simply loosen it with an extra splash of warm stock or water.
Ingredient substitutions
- thick beef sausages → pork sausages or plant-based sausages
- plain flour → cornflour mixed with 2 tbsp cold water
- beef stock → vegetable stock or chicken stock
Storage
Store leftover curried sausages in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water to loosen the gravy until piping hot.
Common mistakes to avoid
- •Slicing raw sausages, which causes the meat filling to spill out into the pan.
- •Adding hot liquid too quickly to the dry flour, creating stubborn lumps in the gravy.
- •Using a pungent or very spicy curry paste instead of traditional mild curry powder.
Serving suggestions
Cooked Curried Sausages?
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