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!
brown sausages, then remove and cut into chunks if desired – or keep them whole
sauté onion and garlic – essential flavour base for an otherwise simple sauce;
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;
cook off flour – this will thicken the gravy (sub cornflour/cornstarch for gluten free, directions in recipe notes);
slowly add the chicken stock while mixing; then
add sausages, carrots and peas;
simmer for a few minutes – sauce will thicken into a gravy consistency
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:
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Love these, I didn’t use sugar.
My comfort food with mashed cauliflower and potato using sour cream, butter and pepper.
Absolutely love this recipe, even more so when I started using the Japanese S&B Curry powder (ordered off Amazon)!
I do add extra water or less flour though as otherwise it’s just too thick for me.
This is a regular recipe I make, and then have 5 portions ready to freeze. I also freeze the mashed potato in a seperate container so I have it ready to go too.
i noticed you have flour as an ingredient but it is not added in the video ? how important is this ingredient ??
Excellent. I used velveted chicken breast and threw that in just prior to peas. Will be great for a winter warmer.
Cooked this curry sauce tonight and it was delicious. Didn’t need the sugar. Added some corn and finely chopped spinach. I used left over roast chicken.
This is delicious and will be going into the regular rotation! I like the suggestions from other commenters and will add an apple and perhaps some coconut cream in future. Thanks for a quick easy weeknight dinner.
I’m not a fan of curried snags but my partner is and he’s finally said I’ve made some for him that are better than his mum’s! YAY! But I can’t tell her as it would break her heart.
Nice easy recipe and tasty but I found 3 tablespoons of flour was too much even after adding extra stock. I’d probably halve the flour.
I googled it as I just wanted to know where to add the curry, but I decided to follow the recipe.
Simple as! I used Gravox, (instant gravy powder) and added a couple of table spoons of plain flour to thicken it up.
I should have kept the rice separate but I mixed it all together. 1 out of 5 for presentation. Oh well. It tasted good. Thanks for the effort, really appreciate the recipe.
I’ve cooked this so often this winter that I thought I’d better comment before I know it by heart and don’t need to refer to it anymore. I will say, I tend to take the pan off the heat for a moment after the sausages are done. A couple of times the pan was way too hot and ruined everything!
I also add apples in with the carrots. Usually do a mash but tonight did brown rice with chopped walnuts which was also delicious!
Plus the toddler likes it and actually eats the veg :O whaaaaat!
Love this recipe. I’ve made it many times. It’s quick and easy and tasty. I substitute half the stock for coconut milk.
Very easy to do with everyday ingredients and very tasty. Thanks for sharing. Will definitely do it again
This took me back to my childhood when mum would serve a big bowl of rice and curried sausages. I did add some 1cm cubes of potato at the same time that I added the carrot because that was always my favourite part when mum cooked it! So yum and easy, will be making it again. I did find that on my electric stove top, it took a lot longer than 15 mins cook time. Probably 30 mins total cook time.
Seriously tasty best curry I’ve had (by me) ever! Thanks for the curry cooking tip don’t know why I didn’t know that but I do now. I loved this so much I have bought the ingredients again specially for this. Makes plenty of meals that I can freeze for myself and perfect this winter! Top notch recipe(s)
I make this recipe and sell it at work, our customers love it and I’ve been getting a few pre-orders already.
I also have had some requests to make it as a curry with salmon (I am not sure how I feel about this haha..) My 12 year old son absolutely loves this and it is my go to recipe
This is so simple and quick to make AND tastes fantastic. I admit I added more curry powder but this recipe is a keeper. Signed up as I was so impressed with your tasty budget saving ideas which are so needed. Thank you.
This is not the curried snags I grew up eating… Boiled sausages, pale and bland curry – yuck! This was so full of flavour and super easy to make. Will definitely cook again and again
This was delicious! I tweaked slightly by adding celery and instead of sugar, I chopped up an apple into small pieces. Finally, I stirred through some fresh parsley just before serving.
Delicious. Quick and easy meal. I doubled the recipe so I can freeze some. To make ot extra quick I Browned the sausages in the oven while I make the rest of the recipe in the wok. Instead of fresh carrots I used a frozen mixed vegetable pack of corn, pea & carrot.
Incredible – I LOVE curried sausages but have always used a sachet or jar sauce which my husband has always been horrified at. Well no more! This recipe was easy, and way way way more delicious than any sachet version I’ve ever had. Thank you thank you thank you – 11/10
Love the simplistic recipe. I’m in America and I do not like their sausages. I bought some chipolata bangers from an English company that has all the fillers in them. 😊That’s what I remember my mum cooking