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. For another nostalgic sausage recipe, why not try my Devilled Sausages? Or for something a little different, give my Slow Cooker Sausage Pasta a go.
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 Slow Cooker Sausage Pasta or my Satay Sausage Rice Bowls. Sausages are great by themselves on the BBQ, but these dishes take them to the next level all year round.
Recipe FAQs:
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.
Storage:
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.
Top tips:
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.
Related Recipes:
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Curried Sausages
Beef sausages served in a delicious curry gravy with peas and carrots.
Ingredients
- 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
Instructions
- 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.
Notes
- 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: 1Amount 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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Vanya
Kim Jones says
Thankyou for the curried sausage recipe, it was the best I have eaten. Very easy and very filling on mash potatoes. Will be my go to now
Vanya says
Thanks so much for letting me know I am so glad you liked it!
Lisa says
Traditionally we use Pork sausage. I have been hunting for this oldie but goodie recipe, I don't think mum put chutney in, but raisins went in instead which adds a sweetness.
Bob says
So yummy
Jenn says
Delicious! I subbed the chutney for tomato sauce as that was what I had available, and it was excellent. The family inhaled it, which disappointed me as I was hoping for leftovers, hahaha!
VJ cooks says
Definitely the sign of a good meal!
Dee says
These sausages were a hit!!!!!! I’ve never tried curried sausages and not a sausage fan but husband has been on my back for some so when I saw your recipe I thought…yeah!!! I’ve never seen my son have such a big helping and go back for seconds!! And my daughter after saying yuk before she tried it she even had seconds!! And the next day was even better ( the tiny bit left!)!! Yum yum!!! Love ALL your recipes!!! Thanks!!
VJ cooks says
Thank you so much for the lovely feedback. My aim is to create achievable recipes that families can enjoy together. So great to hear of your success. Thank you!
Connie says
Made your version of curry sausages last night, super tastey without all the fuss, my boyfriend loved it and so did I. Thanks
VJ cooks says
That's awesome, thanks for the feedback, Connie!
Vicki says
Wow! Sad to admit I’ve used packet mixes to make Curried Sausages. Happy to say no more. This was a great hit in my house, super easy to make with a great flavours. My University kids are both taking this recipe to Dunedin for future flat meals. Thanks for sharing.
VJ cooks says
I love this so much! Thanks for the feedback, Vicki. Don't worry - I too used packet recipes for years! I challenged myself to make it from scratch and am so happy with the result. Thanks again.
Kelli says
This was yum yum yum! I added some coconut milk at the end for creaminess and it was so easy and delicious. I’m new to your site but loving what I’m seeing!
VJ cooks says
Oh yum that sounds delicious. Thank you for being here 🙂
Becky says
Very yummy I did substitute the carrot with pineapple chunks instead for fussy teens in the house and it was a hit!! Thanks
Sierra says
I really loved this recipe and so did my daughter. The adding of the sweet fruit chutney.
VJ cooks says
That's awesome to hear. Thanks for the lovely feedback, Sierra.
Lucy says
This was sensational. We had some wild pork sausages and it was perfect. Can’t wait for leftovers tomorrow.
VJ cooks says
Leftovers taste even better. Thank you for the feedback!
Alison says
Could I use precooked sausages for this dish please?
VJ cooks says
Yes, that would be fine.
Rachelle Edlington says
I love this recipe and make it a lot especially over winter. Do you think it would freeze ok? I'm sorting out our camping menu and wondered if it was a dish I could make in advance and freeze to take away.
Thanks
VJ cooks says
Absolutely.
Max says
At 77, newly-promoted to chief cook and bottlewasher.
I like curry so I doubled that, and a bit more of the chutney too. Noted one comment about adding raisins; that's on the list for next time.
The other feature for me was how simple it is. Many thanks.
VJ cooks says
Many thanks, Max! So grateful for your feedback. Good luck with your new role.
Eden Violet says
It looks really good & with winter coming up I may have to try it out, see how it rivals a recipe that I found as a kid in the 70’s & kept & still make it to this day. The base recipe uses a soup packet, which I know is polarizing, but it’s essentially herbs & spices, I adapted it & have added apples as well as sultanas, which give a great sweet pop & ease the taste buds from the curry kick.
I wish I could send you some & see what you thought of it as it really is delicious & is a 2 pot dinner with a bit of chopping & making the soup up, being the hardest effort you have to expend, the oven does all the rest, & dishes should be ‘child’s play’ 🙂
Really pleased I found your website out of pure luck, & I’m already saving TONS of recipes, good thing winters coming!
VJ cooks says
Thank Eden! Sometimes you just have to make the classics your own way 🙂
Chelsea Senior says
Do you recon i could chuck this in the slow cooker?
VJ cooks says
This recipe requires a few processes before the sauce simmers away. By the time you've cooked the sausages and other components it only needs about 10 minutes to cook! But hey, give it go if you want.
Vicki says
This recipe is a regular favourite in my house. I used to use the Anathoth fruit chutney, unfortunately this can no longer be found in any supermarket. What is your fruit chutney of choice for this recipe? Thankyou.
VJ cooks says
Oh that's annoying, I like that one too. I would used any fruit chutney that has a stone fruit base. Like a peach, mango or apricot fruit chutneys.
Miss Molly says
What a good idea VJ to use Mango chutney. I usually buy it for one recipe and don't know what to do with the rest so guess what, you guessed right, I'm going to make it for lunch today after my husband comes home after working very hard
VJ cooks says
Awesome. Thanks for the feedback!