The ultimate retro sausage recipe – Curried Sausages! Browned sausages in a curry flavoured sausage gravy with carrots and peas, it’s totally 80’s, totally kitsch, and we totally love it.
Curried Sausages
Curried sausages are as retro as bell bottom pants. And as the fashion astute are well aware, flares are gradually making a comeback…..
But curried sausages never went out of fashion as far as I’m concerned!!
If you’re dubious about this retro classic, think of it this way: Curried Sausages are really just sausages with gravy, with addition of curry flavour.
So if you like those 3 things, then this sausage recipe has your name written all over it!
What you need
There’s not that much that goes in this – and other than the curry powder, it’s the same ingredients as Bangers and Mash (Sausages with Gravy and Mash).
You will find some old school recipes that make curried sausages with water instead of broth / stock, but I personally find it lacks flavour.
You will also find some old-school recipes that call for the sausages to be boiled instead of browned. That made me want to cry!?
Feel free to add more vegetables – there’s plenty of sausage gravy so it can take it!
How to make it
Curried Sausages is a great quick dinner recipe. The part that takes the longest is browning the sausages – about 6 to 8 minutes. The curried sausage gravy only takes about 5 minutes to make!
brown sausages, then remove and cut into chunks if desired – or keep them whole
sauté onion and garlic – essential flavour base for an otherwise simple sauce;
cook off curry powder – this little extra step will bring out the curry flavour, again, essential step for a simple sauce. I do this in all my simple curry recipes including my everyday Chicken Curry and Curried Rice;
cook off flour – this will thicken the gravy (sub cornflour/cornstarch for gluten free, directions in recipe notes);
slowly add the chicken stock while mixing; then
add sausages, carrots and peas;
simmer for a few minutes – sauce will thicken into a gravy consistency
serve over mash, rice, noodles or mop up with bread!
In case you hadn’t caught on yet – Curried Sausages is most definitely NOT a traditional Indian curry! While the curry flavour is certainly not as strong or complex as with Indian curry favourites like Chicken Tikka Masala and Butter Chicken, it’s far quicker to make with a fraction of the ingredients and delicious in its own right.
I’ve been quite restrained with the vegetables in this recipe, but it can certainly take more – there’s plenty of of the curry gravy. Otherwise, try it with a side of a garden salad or leafy greens tossed with French Dressing, Balsamic Dressing or even the simple vinaigrette used in this Everyday Cabbage Salad. – Nagi x
Curried Sausages
Watch how to make it
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Curried Sausages
Ingredients
- 0.5 tbsp oil
- 600g / 1.2lb sausages , of choice (Note 1)
- 2 garlic cloves , minced
- 1 onion , halved and sliced
- 1 carrot , peeled, sliced on the diagonal
- 1 tbsp curry powder , or more (Note 2)
- 3 tbsp flour , any type (Note 3 for GF)
- 2 cups (500ml) chicken stock/broth , low sodium
- 1 tsp sugar
- 1/2 tsp salt , plus more to taste
- 1/2 tsp black pepper
- 1 cup peas , frozen
Instructions
- Heat oil in a large skillet over medium high heat.
- Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
- In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
- Add curry powder and stir for 30 seconds.
- Add flour and mix for 30 seconds.
- Gradually pour in chicken stock, mixing constantly.
- Add carrots, sugar, salt and pepper, stir well.
- Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
- Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!
Recipe Notes:
Nutrition Information:
Life of Dozer
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Beautiful meal for a cold and wet winters night
Great food of the type they’d serve in the movie “The Castle”. Pre-Internet food. <3 Homely.
A staple winter meal that everyone loves. I add quartered potatoes to the mix as well.
Perfect. I added no ingredients, and omitted none either. If you’re adding chicken, you’re cooking a different recipe.
YUM. I went even further old school. I tossed in some sultanas, That was very popular with the Country Womens Institute (CWI) for some reason. We thought we were so exotic! Its still SO good I have to confess
A great base recipe for an easy family pleaser. I like adding a dash of cream as the kids prefer the “swee and creamy” taste.
This recipe is so easy and I used beef sausage instead for Dad. Keens curry is best but I just used my own curry powder mix. Thank you Nagi 😊
Made this tonight exactly as the recipe suggests. Served it with a mash of pumpkin, potato and sweet potatoes. Perfect.
Delicious, as others have said I skipped the sugar and half the flour and it was perfect.
Love these, I didn’t use sugar.
My comfort food with mashed cauliflower and potato using sour cream, butter and pepper.
Absolutely love this recipe, even more so when I started using the Japanese S&B Curry powder (ordered off Amazon)!
I do add extra water or less flour though as otherwise it’s just too thick for me.
This is a regular recipe I make, and then have 5 portions ready to freeze. I also freeze the mashed potato in a seperate container so I have it ready to go too.
Made this for family dinner, great meal for a cold night
i noticed you have flour as an ingredient but it is not added in the video ? how important is this ingredient ??
Excellent. I used velveted chicken breast and threw that in just prior to peas. Will be great for a winter warmer.
Cooked this curry sauce tonight and it was delicious. Didn’t need the sugar. Added some corn and finely chopped spinach. I used left over roast chicken.
This is delicious and will be going into the regular rotation! I like the suggestions from other commenters and will add an apple and perhaps some coconut cream in future. Thanks for a quick easy weeknight dinner.
I’m not a fan of curried snags but my partner is and he’s finally said I’ve made some for him that are better than his mum’s! YAY! But I can’t tell her as it would break her heart.
Nice easy recipe and tasty but I found 3 tablespoons of flour was too much even after adding extra stock. I’d probably halve the flour.
I googled it as I just wanted to know where to add the curry, but I decided to follow the recipe.
Simple as! I used Gravox, (instant gravy powder) and added a couple of table spoons of plain flour to thicken it up.
I should have kept the rice separate but I mixed it all together. 1 out of 5 for presentation. Oh well. It tasted good. Thanks for the effort, really appreciate the recipe.
I’ve cooked this so often this winter that I thought I’d better comment before I know it by heart and don’t need to refer to it anymore. I will say, I tend to take the pan off the heat for a moment after the sausages are done. A couple of times the pan was way too hot and ruined everything!
I also add apples in with the carrots. Usually do a mash but tonight did brown rice with chopped walnuts which was also delicious!
Plus the toddler likes it and actually eats the veg :O whaaaaat!
Love this recipe. I’ve made it many times. It’s quick and easy and tasty. I substitute half the stock for coconut milk.