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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Meet Dozer’s girlfriend – Jarrah! Jarrah is a rescue who belongs to a good friend. We’re not quite sure what breed she is but what I can tell you for sure is that she’s MUCH better behaved than Dozer, she’s smarter, faster and Dozer is very lucky to have her as his best friend/girlfriend 🤗
They’re childhood sweet hearts – it was love at first sight!!
How cute do they look (Dozer and his girlfriend) do you think they will get married one day? And if so, what would be on the menu? Never tried curried sausages before so didn´t really know what to expect, but wowser, they were so nice, served over lots of mashed spuds, this is a recepi to keep (order from the other half) x
your recipe are ferbulous
Absolutely loved this recipe. Packed full of flavour and so extremely simple.
Thanks Nagi
Best curried sausages I’ve had in years. Was delicious!
Fantastic recipe as usual.
I added a tin of coconut cream which made it next level 👍
hey i was just wondering at what stage did you add the coconut cream and was it the whole tin im interested thanks
I love your recipes so much, but I followed this one and it turned out very gluggy. The flour did not dissolve at all. I’m not sure where I went wrong here 🙁
I added 3.5 cups liquid & half can of coconut milk just add liquid until you like the consistency
Do you use flavored sausage IE breakfast sausage or Italian sausage?
Hi Russ, I prefer the plain ones as the flavours in the sausages would impact the flavour of the dish, like Italian sausages with fennel will not work here. N x
Made my ever first curry sausages last night, was so delicious, nice and easy receipt to follow…. Thank goodness I stumble across ur page… Love it😊
Thank you. I made this tonight for dinner and it was a hit. I added a bit of chicken bisto, as I had no flour, and served it over sweet potato mash!
I just finished my bowl of deliciousness sausage curry. Seriously yummy. It’s what the rest of the family will have for dinner tonight but I just couldn’t wait so decides to make it a little earlier so I can have some for late lunch. Thank you!!!
Made my ever first curry sausages last night, was so delicious, nice and easy receipt to follow…. Thank goodness I stumble across ur page… Love it😊
I literally love this recipe !! I am 15 and make this for my famili ALL the time 😂 My one mistake I have made before is not carefully following ALL OF THE STEPS, make sure you do that and it will turn out awesome as <3
Great recipe ! I like to boil the sausages for 5 mins before cooking to peel the outside layer off and cut into chunks, for myself I find that tastier and easier but it’s good either way!
Thank you Nagi for this delicious looking recipe. i’m having it for dinner this evening and I just LOVE those early pics of Dozer and his girlfriend aww he’s such a gorgeous boy and so is she.
My friend’s mum made this for me over (in NZ) 30 years ago and I haven’t had it since. Tonight I fancied something a bit different than sausage and mash or toad in the hole, this came to mind. I totally chuffed with the results! Even my husband who doesn’t like curry was pleasantly surprised. I had to use medium curry as it was all I had, but it’s still not too hot. Thanks for this taste of the antipodes on a cold UK night!
Hi Nagi.
Just FYI – the video doesn’t show where you add the flour. I’m a pretty good cook so I know when to add, but for those that aren’t, they may be a little confused.
This is a VERY old favourite! 😉
Hi Nagi, the best curried sausages I’ve tasted. Thank you.
This is amazing, am definitely doing it for supper tonight
Enjoy Sindie!! N x
this was amazing. When I’ve done curries, I’ve gone to the packet curries but never ever again. This was an absolutely delicious meal served over boiled potatoes.
Oh Nagi, you’ve done it again!
Hi Nagi
Would using vegetable stock be ok and can I freeze these curried sausages.
Thanx and love your recipes 😊
As soon as I saw this recipe I knew my husband would absolutely love it 🥰, and oh yes he sure did, as did I. 😋
Yes and yes! ☺️
Loved it but can I ask why chicken stock? I used beef sausages as that is what I had. Would it be better than to use beef stock?
Hi Gemma, I find chicken stock a little more subtle on flavour and won’t overpower the curry flavour here. N x
Hi Nagi
Is this recipe freeze-able?
Thanks 😊
It sure is 😊