Best Curried Sausages
Enjoy the Best Curried Sausages for seriously good comfort food, Aussie style. Grilled sausages, onion slivers and green peas smothered in a thick curry gravy – it’s a satisfying and nourishing dinner your whole family will love.
Best Curried Sausages
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Hey guys, Laura and Sarah here from Wandercooks. Today we want to share with you this classic Australian recipe for the Best Curried Sausages everrrrr.
Yep. Did you know that this tasty and unassuming little dish of curried sausages even has a really cool super-power? Just one bite and its simple traditional flavours will whisk you away to bygone times.
Serve curried sausages with Mashed Potatoesor over Easy Rice Pilaf.
No Fuss Family Meals
Curried sausages always remind us of growing up in Australia. Of the simple, no-fuss family dinners that reached the table with minimal effort. It’s an all-time favorite in both of our families, standing the test of time to be cooked and eaten with as much enthusiasm today as it was back then.
If you want other no fuss meals consider the following:
But back to the curried sausages. So just why do we love them so much?
Well, back then our childhood selves loved curried sausages for being warm, nourishing, and full of that familiar curry flavour. Now we’re pretty sure our mums also loved them for being quick and easy to prepare AND economical on the weekly budget.
Dished up with a healthy serve of creamy mashed potato, there’s nothing more satisfying than the Best Curried Sausages on a busy weeknight. You can easily have your very own batch on the table in less than 30 minutes. (With the plates were scraped clean in less than five!)
Or you could easily mix things up by serving on top of piping rice. Yum!
If you love this dish be sure to check out our Wandermum’s favourite Aussie recipes.
Best Curried Sausages
Ingredients
- 6 beef sausages
- 1 onion thinly sliced
- 1 ½ cups beef stock
- ½ - 1 cup green peas
- 1 tbsp curry powder Keens or Clive of India brand for the best flavour
- 1 tbsp corn flour
- 2 tbsp water
- vegetable oil
- Salt & pepper to taste
Optional
- 1 tbsp ketchup or 1 tsp gravy powder
Instructions
- Heat the oil in a large frypan over medium-high heat. Add the sausages and fry until just cooked. Turn them often to cook evenly and avoid burning. Remove from the heat and allow to cool slightly, then slice into 4-5 cm pieces.
- In the same frypan add the onion and cook until translucent. Add the curry powder, beef stock and sausages to the pan, bring to the boil then reduce to a simmer.
- Add the peas and stir through.
- Mix the cornflour with 2 tbsp water in a small dish. Pour into the pan with the curried sausages and gently mix through. Continue cooking for another 5 minutes until the sauce has thickened nicely.
- Optional step: Add ketchup or gravy powder and mix through for richer flavour.
- Season with salt and pepper.
- Serve immediately over mashed potato or cooked rice.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Stephen says
Made this recipe with good quality pork sausages instead of the beef. I added in some cooked diced carrot as well. Really enjoyed the flavour and the simplicity of preparation. All made in one pan without the hassle of boiling and skinning snags as some recipes have. Reminded me of what my mother cooked. DEFINATELY comfort food but better than mum’s.
Rachael says
Thank you so much for the kind words! I love the idea of using pork sausage, thanks for sharing.
Brie says
Started by browning my snags, then made a sofritto as the base, so garlic, onion, carrot and celery (with cornflour), simmer for flavor, then peas at the end.Wonderful depth to the dish, even though it isn’t the traditional “Mum” dish. Just another variation.
Rachael says
Yum!!! Thanks for sharing.
Anne-Marie says
Yum – This is my go to recipe when you have left over sausages from a BBQ. Just need to hear them through rather than cook. Quick and easy – reminds me of meals I had as a child. Thanks
Dave says
Excellent, I put a splash of HP sauce in for richness. Was delisious.
Russ Stevens says
A friend pointed me toward this page and told me how good this recipe is. Thank goodness for good friends. The recipe as it stands is great. It’s simple, tasty and the whole family love it. As my wife is Malaysian I thought I would try something different and I have now used “Baba’s” meat curry powder from Malaysia in the same quantity recommended. It has taken this recipe to the next level and if you can source the powder, it’s worth a try. Thanks to Rachael and my friend James for a recipe that will be on high rotation at my place.
Rachael says
Thanks for sharing! I will have to see if I can find that curry powder. Sounds delicious. Have a wonderful day.
Brian Costigan says
Brings back memories of my childhood
Charles says
Hey guys, 3 tradies in 1 house and not really the cooking type (hard on time) needed to do something with the snags and come up a treat, yes, miss the old girls cooking…
Cheers guys…
Guido says
Delicious.
We really loved this. Another one to keep in mindn
Rachael says
Thank you so much.
Gloria says
Can this recipe be frozen please.
Rachael says
Yes you can freeze it.