Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Curried Sausages Recipe
The last word retro sausage recipe – Curried Sausages! Browned sausages in a curry flavoured sausage gravy with carrots and peas, it’s completely 80’s, completely kitsch, and we completely find it irresistible.
Curried sausages are as retro as bell backside pants. And because the style astute are properly conscious, flares are steadily making a comeback…..
However curried sausages by no means went out of style so far as I’m involved!!
In the event you’re doubtful about this retro traditional, consider it this fashion: Curried Sausages are actually simply sausages with gravy, with addition of curry flavour.
So in case you like these 3 issues, then this sausage recipe has your identify written throughout it!
There’s not that a lot that goes on this – and aside from the curry powder, it’s the identical components as Bangers and Mash (Sausages with Gravy and Mash).
You will see some old style recipes that make curried sausages with water as a substitute of broth / inventory, however I personally discover it lacks flavour.
Additionally, you will discover some old-school recipes that decision for the sausages to be boiled as a substitute of browned. That made me wish to cry!?
Be happy so as to add extra greens – there’s loads of sausage gravy so it might take it!
Curried Sausages is a superb fast dinner recipe. The half that takes the longest is browning the sausages – about 6 to eight minutes. The curried sausage gravy solely takes about 5 minutes to make!
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brown sausages, then take away and reduce into chunks if desired – or preserve them complete
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sauté onion and garlic – important flavour base for an in any other case easy sauce;
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prepare dinner off curry powder – this little further step will deliver out the curry flavour, once more, important step for a easy sauce. I do that in all my easy curry recipes together with my on a regular basis Chicken Curry and Curried Rice;
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prepare dinner off flour – this can thicken the gravy (sub cornflour/cornstarch for gluten free, instructions in recipe notes);
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slowly add the chicken inventory whereas mixing; then
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add sausages, carrots and peas;
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simmer for a couple of minutes – sauce will thicken right into a gravy consistency
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serve over mash, rice, noodles or mop up with bread!
In case you hadn’t caught on but – Curried Sausages is most positively NOT a conventional Indian curry! Whereas the curry flavour is actually not as robust or complicated as with Indian curry favourites like Chicken Tikka Masala and Butter Chicken, it’s far faster to make with a fraction of the components and scrumptious in its personal proper.
I’ve been fairly restrained with the greens on this recipe, however it might actually take extra – there’s loads of of the curry gravy. In any other case, attempt it with a facet of a backyard salad or leafy greens tossed with French Dressing, Balsamic Dressing and even the easy French dressing used on this On a regular basis Cabbage Salad. – Johnsat x
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!
Notes
1. Sausages – Pork sausages pictured. Try to get good ones that aren’t packed with fillers. As a general rule of thumb, if the sausages are a uniform pink colour, they have lots of fillers in them. Look for sausages that have chunky bits of meat and fat in them – these are better flavour.
2. Curry Powder – I use Keens, mild. Use HOT if you can handle the heat!
3. Gluten free option – skip the flour. Mix 2 tbsp cornflour/cornstarch with 2 tbsp water. Add straight after adding stock – sauce will thicken as it simmers.
4. Nutrition per serving, excluding mashed potato.
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