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!

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…

Why this Recipe Works

• Balance of Flavors: The recipe combines the savory taste of sausages with the warm, aromatic flavors of curry powder. The addition of onions, carrots, and garlic adds depth and a hint of sweetness, complementing the spices.
• Simplicity and Convenience: The preparation method is straightforward and easy, and takes only 25 minutes, making it a great weeknight dinner option.
• Versatility: The ingredients are easily accessible, and the recipe is flexible. You can use different types of sausages or adjust the amount of curry powder to suit your taste, making it a versatile option for various preferences.
• Comfort Food Factor: There’s a comforting, homey quality to this dish. It’s hearty and nourishing. The warmth of the curry and the filling nature of the sausages make it especially great in colder weather.
• It’s a Conversation Starter: Whether you’re serving guests or just looking to feed your family with a new dish, we bet any non-Australian at the table will be happily surprised by this sausage curry.

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.

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

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

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.

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!

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

• Select 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.
• Browning the Sausages: Take your time to brown the sausages evenly on all sides. This not only adds a rich, caramelized flavor to the sausages, but also contributes to the overall depth of the dish.
• Blooming the Curry Powder: Cook the curry powder for a short time before adding the other ingredients. This step helps to release the flavors and aromas of the spices, making the dish more flavorful.
• Mixing in Flour: Ensure the flour is well mixed with the curry powder to prevent lumps in your sauce. This step also cooks off the raw flour taste, leading to a smoother, more integrated sauce.
• Deglazing the Pan: Use a bit of chicken broth to deglaze the pan. This process helps to lift all the flavorful bits stuck to the bottom of the pan, incorporating them into the sauce for extra flavor.
• Simmering the Dish: Let the dish simmer gently to allow the flavors to come together and the sausages to cook through properly.
• Adjusting the Sauce’s Consistency: If your sauce is too thick, you can add a bit more broth to thin it out. Conversely, 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.

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.

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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