Oh, let me tell you about these Curried Sausages! Down in Australia, they’re a total classic, this is a dish that needs to go global.
Picture this: juicy sausages cooked in a rich, fragrant curry sauce. It’s the perfect blend of savory and spicy, with just the right amount of kick. And get this – you can whip up this in just 25 minutes!
Served them atop a bed of creamy mashed potatoes and you’ve got a unique twist on bangers and mash that’s sure to impress.
So. I have to admit something. This is our very first Australian recipe. Yes, it took way too long, but trust me, this one was worth the wait.
There’s a world of unique curries out there from Jamaican Curry Shrimp to Japanese Beef Curry to Alpana’s own Indian Chicken Masala.
Well, after years of her pointing out that I’ve never cooked her a curry, this time I took the reins. Yes, this is Jason’s curry…
Main Ingredients
- Sausage – I like to experiment with different varieties of sausage here. While pork sausages are the classic choice, I often use chicken sausage for a lighter twist. Today I am using English style bangers from my local specialty shop, and they go perfectly here.
- Curry Powder – There are a variety of types of spice mixes labeled as “curry powder”. Although the flavor profiles are similar, you should note that there can be a big difference in heat level. The most popular brand in Australia is Keen’s, which you can get online. I personally like a half and half mix of basic grocery store curry powder, which is pretty mild, and hot Caribbean style curry, which brings some heat!
- Aromatics – Onion, carrots and garlic.
- All Purpose Flour – For creating a roux.
- Chicken Broth – You can also use beef broth or vegetable broth for different flavor profiles.
- Frozen Peas – To give it some veggie power. If available, fresh peas can be used.
How to Make Curried Sausages
1. Brown the sausage: First, I heat up oil in a skillet over medium high heat. Then, I add the sausages and cook them until they’re nicely browned all over. After that, I take them out and put them on a plate.
2. Sauté aromatics: Next, I add chopped onion, carrot, and garlic to the skillet. I cook them for 2 to 3 minutes.
3. Bloom curry and create roux: I add the curry powder and flour, stirring until they mix well. Then, I let it cook for about a minute. This is important to bring out the flavors of the curry, as well as to get rid of any raw flour taste.
4. Create the gravy: I pour a bit of chicken broth into the skillet and stir to scrape up any tasty bits from the bottom. Then, I gradually add the rest of the broth while stirring. I season it with some salt and pepper to taste and bring it to a simmer.
5. Finish the dish: Finally, I put the sausages back into the pan, (sometimes I cut them into chunks first). Then, I add the peas.
I let everything simmer for about 5 to 10 minutes until the sausage is cooked through and the sauce thickens up to how I like it. While it’s simmering, take a look at our collections of favorite curry recipes and sausage recipes!
Serving Suggestions
When I serve up curried sausages, my go-to is mashed potatoes – it’s like curried bangers and mash, a perfect combo!
Rice is another favorite of mine, a classic curry side dish that complements the flavors just right.
Sometimes, I switch it up with egg noodles or crusty bread, soaking up all that delicious sauce.
Jason’s Tips
- Use Quality Sausages: When I make curried sausages, I always start with high-quality sausages. They’re the star of the dish, so it’s essential to pick ones with great flavor, whether it’s pork, chicken, or even a vegetarian option.
- Blooming the Curry Powder: Before adding the liquid, I like to cook the curry powder briefly. This helps to bring out the spices’ flavors and aromas, making the dish even more delicious.
- Adjusting the Sauce’s Consistency: If the sauce ends up too thick, I adjust by adding a bit more broth to thin it out. On the other hand, if it’s too thin, I let it simmer a bit longer to reduce and thicken.
There you have it friends, a curry unlike any other, all the way from the land down under. Give it a try, and let me know how like this unique dish.
For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Australian Curried Sausages, on our Gypsy Plate… enjoy!
More great curry recipes:
Jamaican Curry Chicken
Pork Vindaloo
Chicken Korma
Thai Shrimp Curry
South African Curry
Palak Paneer
Australian Curried Sausages
My Curried Sausages recipe features succulent sausage in a rich, flavorful gravy. Classic Australian comfort food!
Ingredients
- 1 Tbsp cooking oil
- 20oz sausages (see note 1)
- 1 small onion, sliced
- 2 small carrots, sliced
- 4 cloves garlic, finely chopped
- 2 Tbsp curry powder (see note 2)
- 3 Tbsp all purpose flour
- 2.5 cups chicken broth
- 1.5 cups frozen peas
- salt, to taste
- peppers, to taste
Instructions
- Heat oil in a skillet over medium high heat. Add sausages and brown on all sides. Remove to a plate.
- Add onion, carrot and garlic. Sauté for 2-3 minutes.
- Add curry powder and flour. Stir until it is well combined and cook for 1 minute.
- Add a little chicken broth and stir to deglaze the pan. Gradually stir in remaining stock and season with salt and pepper. Bring to a simmer.
- Add sausage back into the pan (if desired, you can first cut them into chunks), along with the peas. Simmer for 5-10 minutes, until the sausage is cooked through and the sauce has thickened to your liking.
Notes
- Experiment with different varieties of sausage depending on your preference. We found some English style banger in our local specialty shop, which is what we use in this recipe. Or try chicken or turkey sausage for a lighter dish.
- There are a variety of types of spice mixes labeled as "curry powder". Although the flavor profiles are similar, you should note that there can be a big difference in heat level. The most popular brand in Australia is Keen's, which you can get online. We personally like a half and half mix of basic grocery store curry powder, which is pretty mild, and hot Caribbean style curry, which brings some heat!
- Leftovers: Leftover sausage curry is great, since all the flavors have some extra time to meld together. Allow the dish to cool to room temperature, then transfer to an airtight container. Refrigerate for 4-5 days, or freeze for up to 3 months. If frozen, allow to thaw overnight in the fridge before using. To reheat, place the curry in a skillet along with a splash of extra water, then cover and cook on medium heat until warmed through.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 584Total Fat 45gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 25gCholesterol 90mgSodium 1955mgCarbohydrates 23gFiber 6gSugar 7gProtein 23g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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Hi, I live in Brisbane and have been making curried sausages for well over 50 years. Your recipe is very similar to what I do and it turns out great every time. As my wife and kids, and now grandkids, do not like it too hot I just use Keens. I have found that thick pork is best, but good beef also works well. As you said, get quality before you start. Don’t make the carrot to big, and I add extra onion and celery.