Territory Cattle Station Curried Sausages
Tender sliced beef sausages simmered with carrots and sweet peas in a rich, mildly spiced curry gravy. A classic Australian station comfort dish.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Large deep frypan or Dutch oven
- •Tongs
- •Chopping board
- •Chef knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 33 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 24 g
- calories
- 520 kcal
Instructions
- 1
Heat the vegetable oil in a large deep frypan over medium heat.
- 2
Add the sausages and fry until browned on all sides, turning regularly for about seven minutes.
- 3
Transfer the browned sausages to a board and slice diagonally into bite-sized pieces.
- 4
Add the sliced onion, garlic, and carrot rounds to the hot frypan.
- 5
Cook gently over medium heat until the onion softens and turns golden, about five minutes.
- 6
Stir through the mild curry powder and plain flour, cooking for one minute until fragrant.
- 7
Gradually pour in the beef stock, stirring constantly to make a smooth gravy without lumps.
- 8
Mix in the tomato sauce, Worcestershire sauce, and grated apple.
- 9
Return the sliced sausages to the frypan and bring the sauce to a gentle simmer.
- 10
Simmer uncovered on low heat for twelve minutes until the gravy thickens and glossy.
- 11
Fold through the frozen green peas and cook for three minutes until tender.
- 12
Season with salt and freshly cracked black pepper before serving hot.
Chef's tips
Grated apple provides a gentle traditional sweetness that balances the savoury curry spices without using refined sugar. Simmer the gravy gently so the sliced sausages stay juicy and tender.
Ingredient substitutions
- beef sausages → pork sausages or plant-based sausages
- mild curry powder → medium curry powder or Clive of India curry powder
- plain flour → cornflour slurry stirred in at the end for a gluten-free option
Storage
Store cooled curried sausages in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over low heat with a splash of water or beef stock until heated through.
Common mistakes to avoid
- •Boiling the curry too hard, which can cause the sauce to separate and dry out the sausages.
- •Adding stock all at once to cold flour, resulting in a lumpy gravy.
- •Skipping the onion softening step, leaving harsh, crunchy onion pieces in the sauce.
Serving suggestions
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