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    Australian Curried Sausages

    These easy and delicious Curried Sausages are just too good. A classic comfort food in Australia, this is a dish that needs to go global!

    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. All in about 25 minutes!

    This Curried Sausages recipe features succulent sausage in a rich, flavorful gravy. Classic Australian comfort food!

    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…

    Sausage curry atop a bed of mashed potatoes.

    Main Ingredients

    For a complete list, along with exact measurements, see the recipe card at the bottom of the post. Here are the primary things you need to make curried sausages:

    • Sausage – Experiment with different varieties of sausage depending on your preference. Typically, pork is used, but you can use other types like chicken sausage too. We use English style bangers from our 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. 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!
    • 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: Heat oil in a skillet over medium high heat. Add sausages and brown on all sides. Remove to a plate.

    Browned sausages on a blue plate.

    2. Sauté aromatics: Add onion, carrot and garlic. Sauté for 2-3 minutes.

    Onions and carrots cooking in a stainless steel skillet.

    3. Bloom curry and create roux: Add curry powder and flour. Stir until it is well combined and cook for 1 minute.

    The same onions and carrots tossed with a little flour and curry powder.

    4. Create the gravy: 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.

    5. Finish the dish: Add sausage back into the pan (if desired, you can first cut them into chunks), along with the peas.

    Adding the sausage and peas into the gravy.

    Simmer for 5-10 minutes, until the sausage is cooked through and the sauce has thickened to your liking. While it’s simmering, take a look at our collections of favorite curry recipes and sausage recipes!

    Finished curry in the skillet.

    Serving Suggestions

    Curried sausages are most traditionally served with mashed potatoes… curried bangers and mash!

    Rice is another great option. It’s a staple curry side dish. Or try egg noodles or some crusty bread.

    Recipe Tips and Tricks

    • Use Quality Sausages: The entire dish is centered around the sausages, so choosing high-quality ones with good flavor is key. Whether you prefer pork, chicken, or a vegetarian option, go for the best you can find.
    • Blooming the Curry Powder: Cook the curry powder for a short time before adding the liquid ingredients. This step helps to release the flavors and aromas of the spices, making the dish more flavorful.
    • Adjusting the Sauce’s Consistency: If your sauce is too thick, you can add a bit more broth to thin it out. If it’s too thin, let it simmer a bit longer to reduce and thicken.

    Leftovers and Storage

    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.

    Side view of this curried version of bangers and mash in a white bowl.

    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.

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    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!

    Bowl of Australian curried sausages atop the Gypsy Plate.

    More great curry recipes:
    Jamaican Curry Chicken
    Pork Vindaloo
    Chicken Korma
    Thai Shrimp Curry
    South African Curry
    Palak Paneer

    Featured image for curried sausages recipe.

    Australian Curried Sausages

    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    This 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

    1. Heat oil in a skillet over medium high heat. Add sausages and brown on all sides. Remove to a plate.
    2. Add onion, carrot and garlic. Sauté for 2-3 minutes.
    3. Add curry powder and flour. Stir until it is well combined and cook for 1 minute.
    4. 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.
    5. 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

    1. 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.
    2. 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!

    Nutrition Information
    Yield 4 Serving Size 1
    Amount 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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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