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!
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brown sausages, then remove and cut into chunks if desired – or keep them whole
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sauté onion and garlic – essential flavour base for an otherwise simple sauce;
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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;
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cook off flour – this will thicken the gravy (sub cornflour/cornstarch for gluten free, directions in recipe notes);
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slowly add the chicken stock while mixing; then
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add sausages, carrots and peas;
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simmer for a few minutes – sauce will thicken into a gravy consistency
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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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They’re childhood sweet hearts – it was love at first sight!!
This is certainly the best curried sausages recipe out there. My toddler loves it, I make it a few times a month. I don’t add peas, but instead use chickpeas or lentils and it turns out wonderful.
I have used this recipe many times. I add a dash of cream at the end and its even better
Delicious. Best ever. Added 1 teaspoon of Garam Marsala to curry powder.
I just made this. Are the carrots supposed to be crunchy? The sauce is amazing.
Hello Carey. I made this a couple of weeks ago and had the same problem with the carrots. They were crunchy.
However I made this again last night, but made a slight adjustment. I briefly boiled the carrot pieces to soften them up a little. Best part was….. It worked!!!! Good luck with it next time you whip it up
Holy cow! Another winner recipe from Nagi! I have never liked curried sausages and I’m scared of the kitchen, but I made this today and I could eat it every single day, that’s how tasty it is! I’d probably add more veg next time and simmer for less time as it thickens very quickly, but other than that, absolutely delicious!
Always a favourite- on mash of course 😍.
Question hubby says there’s not enough sauce – would I double the stock but halve the flour? Please help – he’s so fussy
You should double the stock and the flour, or the gravy may be loose and not coat the sausages nicely. Another option is to add some water and a stock cube/powder (along with additional flour) if getting extra stock isn’t feasible
Good recipe, I’m gluten intolerant, I actually followed the instructions but with gluten free flower, same measurements and worked absolutely fine!
Amazing recipe – in the video it is missing the plain flour after the curry powder
Best curried sausages recipe my husband wants me to make it again
Another winner Nagi! I amped it up with some chopped celery instead of peas and some fried mushrooms and tomato puree. Absolutely delicious.
Love your recipes. I just watched the curried sausages video and I believe that it is missing the flour being added in ? or am i just missing something? 🙂
Absolute favourite in our house!
We serve it with rice, pasta or mashed potatoes, depending on what we feel like on the day. I always double the quantity for the sauce as we love to have extra.
I just asked that same question – how do you double the sauce.
Hi Sheryl…..you would double the stock and flour to make extra sauce….i’m like you and we like to have extra sauce……hope that helps for next time 😀
Old time favourite, just like my mums.
No school like the old school…
This is on a regular rotation in our house, love this and easy to mix it up to have with mash or rice etc
Yum . Easy and well balanced .
Here in the US, I’d never heard of sausages prepared this way until I went casting about for new-to-me sausage preparations. I had knackwurst on hand, so I needed to add a good tablespoon of oil for cooking; the sausages released almost no fat. I also used about 12 oz green peas and a mix of mostly hot curry with some garam masala. I’m so pleased with the outcome! Thanks for a recipe I’ll make again.
I totally agree this retro recipe is delicious. Keens Curry powder is still a great curry addition!
My mum used to make this all the time as children, but instead of stock she used milk and she’d always add lots of celery, I made it with these substitutions and it brought back so many memories 👌🏻👌🏻
We just made your curried sausages after watching an episode of Bluey, when Grandpa comes to stay.
Delicious!
This is the same reason I’m trying it haha! I wondered if anyone else would do this too.