You can't beat this classic and easy recipe for curried sausages. The perfect meal to eat in the cooler months. A little bit retro, a whole lot nostalgic.
I have to say, the popularity of this recipe has taken me by surprise! I first created these Curried Sausages when I was thinking about affordable and easy meals my mum used to make.
My husband Mike absolutely loves them so we make this recipe frequently in our house.
Curried Sausages can be polarising though - you either love them or loathe them! If you grew up in New Zealand in the 80s and 90s there's a chance you have nostalgic memories of this meal.
The fact this recipe is constantly getting Googled tells me there's a lot to be said for tried and true, traditional kiwi dinners.
Unlike the 90s though, the sauce is made from simple pantry staples and not a sachet or jar! I use a mild curry powder so that our kids will eat it. If you like things hotter, you could add in chilli flakes or hot chilli powder to the sauce.
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Step by step instructions:
First, brown the sausages on each side in a large frying pan, then set aside. Add onions and carrots back to the same pan and cook while stirring for a few minutes. Add butter and stir through as it melts, then sprinkle over curry powder and stir.
Slowly pour in the beef stock and stir in the chutney. Slice sausages into 1cm thick pieces and add them back to the pan. Stir to combine then leave to simmer for 5-10 minutes until the sausages are cooked all the way through and the sauce has thickened.
Stir in peas and cook for 2 more minutes until they are heated through. Sprinkle over parsley and serve on top of creamy mashed potatoes or steamed rice.
For more ideas on how to use sausages, be sure to check out my posts for Smokey Sausage Casserole and Slow Cooker Sausage Pasta. Sausages are great by themselves on the BBQ, but these dishes take them to the next level all year round.
Beef, pork, chicken or lamb sausages can all be used to make curried sausages. Avoid sausages with lots of flavours though. Traditional, simple varieties work best.
Curried sausages freeze really well. Once the curry has cooled completely, store in an airtight container in the freezer for up to three months. Defrost overnight in the fridge, then reheat in a pot on the stove top.
Leftover curried sausages can be stored in the fridge for up three days. Reheat until piping hot before serving. For freezing instructions, check out the FAQs section above.
I love serving curried sausages on mashed potato. It helps to soak up all the yummy flavours.For a full-proof mashed potato recipe, check out my Smoked Fish Pie website post.
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- 500g beef sausages
- 1 onion, thinly sliced
- 2 carrots, sliced
- 1 Tbsp butter
- 1 Tbsp mild curry powder
- 2 Tbsp flour/gluten free flour
- 500ml beef stock
- 2 Tbsp fruit chutney
- 1 cup frozen peas
- Parsley leaves, to serve
- Potato mash or steamed rice, to serve
- Brown sausages on each side in a large frying pan, remove from pan and set aside.
- Add onion and carrot to the pan. Cook stirring for a few minutes. Add butter and stir until it melts.
- Sprinkle in curry powder and stir for 30 seconds.
- Add flour and mix for 30 seconds.
- Slowly pour in beef stock and stir in chutney.
- Slice sausages into 1cm thick pieces and add back to the pan.
- Stir everything together and let it simmer for 5-10 minutes until sausages are cooked through and sauce thickens.
- Stir in peas and cook for 2 minutes until they are heated through.
- Sprinkle over parsley and serve on top of creamy mashed potato or steamed rice.
- This meal can be made gluten free by using gluten free flour and sausages.
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 617Total Fat: 51gSaturated Fat: 21gTrans Fat: 3gUnsaturated Fat: 23gCholesterol: 111mgSodium: 1368mgCarbohydrates: 37gFiber: 5gSugar: 6gProtein: 28g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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