Aussie Curried Sausages – Classic Comfort Food with a Golden Curry Twist

There’s nothing more nostalgic or comforting than a plate of Aussie Curried Sausages. This humble dish, once a staple of school canteens and busy weeknight dinners, has stood the test of time. Combining juicy beef sausages with onions, vegetables, and a mildly spiced curry gravy, this meal is both satisfying and family-friendly.

Rooted in mid-20th-century Australian home cooking, curried sausages were originally a frugal yet hearty way to feed the family using pantry staples and affordable ingredients. Today, this dish still holds a firm place in many Australian homes. Whether you’re serving it over mashed potatoes, rice, or with crusty bread to mop up the sauce, Aussie Curried Sausages deliver pure comfort in every bite.

Best of all? It’s easy to make, incredibly budget-friendly, and highly customisable. Perfect for feeding a crowd or freezing for later.

Ingredients:

Main:

• 8 beef sausages (approx. 600g)
• 1 tablespoon olive oil
• 1 large brown onion, thinly sliced
• 2 garlic cloves, crushed
• 2 teaspoons curry powder (mild or hot to taste)
• 1 tablespoon plain flour
• 2 cups (500ml) beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato sauce
• 2 teaspoons Dijon or yellow mustard (optional)
• 1 carrot, peeled and sliced
• 1 cup frozen peas
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Optional Add-ins:

• 1 potato, peeled and diced (for extra bulk)
• 1 apple, grated (for a sweet twist)
• ½ cup coconut milk or cream (for a richer curry)

Preparation:

Step 1: Brown the sausages

Heat a large frying pan or deep skillet over medium heat. Add the sausages and cook, turning occasionally, until browned all over—about 8–10 minutes. They don’t need to be fully cooked through at this stage. Transfer to a plate and allow to cool slightly before slicing into chunks or leaving whole, based on preference.

Step 2: Sauté onions and garlic

In the same pan, add a tablespoon of olive oil. Toss in the sliced onions and cook for 5–7 minutes, stirring occasionally, until softened and golden. Add the crushed garlic and stir for another minute until fragrant.

Step 3: Add curry powder and flour

Sprinkle the curry powder and plain flour over the onions. Stir for 1–2 minutes to cook out the raw taste of the flour and allow the curry spices to bloom. The mixture will be dry and clumpy, but that’s fine.

Step 4: Create the curry gravy

Gradually pour in the beef stock, stirring constantly to avoid lumps. Once smooth, add Worcestershire sauce, tomato sauce, and mustard (if using). Stir to combine and bring to a simmer.

Step 5: Simmer with sausages and vegetables

Return the sausages to the pan. Add the carrot slices and potato (if using). Cover and simmer gently for 15–20 minutes until the sausages are fully cooked and the sauce has thickened. Stir occasionally and adjust heat to maintain a gentle simmer.

Step 6: Add peas and finish

In the final 5 minutes of cooking, add the frozen peas and stir through. Taste the sauce and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

Variation:

• Coconut Curry Sausages: Add ½ cup of coconut milk towards the end of cooking for a creamy, tropical variation.
• Spicy Kick: Add a teaspoon of chilli flakes or a splash of hot sauce for extra heat.
• Vegetarian Option: Use plant-based sausages and vegetable stock. Lentils or chickpeas can also be added for bulk.
• Fruitier Version: Grate in a green apple while the curry simmers to add sweetness and a mild tang.
• Tomato-Based: Add a tablespoon of tomato paste or chopped tinned tomatoes for a more tomato-forward curry.

Cooking Note:

Choose good-quality beef sausages with a higher meat content for the best flavour and texture. Avoid overly fatty or highly processed sausages, as they can make the dish greasy. Mild curry powder is traditional, but feel free to use Madras or a blend that suits your taste. If you’re serving this to kids, start with less curry powder and add more later if desired.

Make sure to cook the flour and curry powder mixture for at least a minute to avoid any floury aftertaste. Slowly adding the beef stock is key to a smooth, lump-free gravy.

Serving Suggestions:

• Classic: Serve over buttery mashed potatoes with steamed green beans on the side.
• Rice: Ladle the curry over steamed jasmine or basmati rice.
• Crusty Bread: Soak up the thick curry sauce with slices of warm, crusty sourdough or damper.
• Vegetable Mash: Use sweet potato or pumpkin mash for a slightly sweet pairing.
• Pie Version: Spoon leftovers into ramekins, top with puff pastry, and bake until golden for a curried sausage pot pie.

Tips:

• Slicing Sausages: Let them cool slightly before slicing to prevent tearing the skin.
• Thicker Sauce: Simmer uncovered for the final few minutes if you prefer a thicker curry.
• Double Batch: This dish is freezer-friendly—make extra and freeze for later.
• Make Ahead: Prepare a day in advance; flavours improve overnight.
• Use Leftovers Creatively: Serve with pasta, spoon over baked potatoes, or wrap in puff pastry.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual or family-sized portions for up to 2 months. Reheat gently on the stovetop or microwave until hot throughout.
• Reheating Tip: Add a splash of water or stock when reheating to loosen the sauce if it’s thickened too much.

Prep Time & Total Time:

• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes

Nutritional Information (per serving, based on 4 servings):

• Calories: 440
• Protein: 18g
• Sodium: 900mg
• Carbohydrates: 15g
• Fat: 32g
• Sugars: 6g
• Fibre: 3g

(Note: values may vary based on sausage brand and added ingredients.)

FAQs:

Q: What’s the best sausage to use?
A: Beef sausages are traditional, but pork or lamb sausages also work well. Choose ones with a higher meat content and fewer fillers for best results.

Q: Can I make this in a slow cooker?
A: Yes. Brown sausages and onions first, then transfer everything to a slow cooker and cook on low for 4–5 hours. Add peas in the final 30 minutes.

Q: Can I use curry paste instead of powder?
A: You can, but use less paste—start with 1 teaspoon and adjust to taste, as it’s more concentrated than powder.

Q: Is this dish spicy?
A: Traditional Aussie curried sausages are mild. You can increase the spice level by choosing a hot curry powder or adding chilli.

Q: Can I make this dairy-free or gluten-free?
A: Yes. Use sausages without fillers, gluten-free stock, and skip the flour or replace it with cornstarch. For dairy-free, ensure sausages and add-ins are dairy-free.

Conclusion

Aussie Curried Sausages are the perfect blend of comfort, tradition, and flavour. With tender sausages smothered in a thick, golden curry gravy, this dish hits all the right notes—especially on cooler evenings or when you’re craving something hearty and nostalgic.

Easy to prepare and endlessly customisable, curried sausages are a family favourite for a reason. Serve them with mash, rice, or bread, and you’ve got a timeless meal that warms the soul and fills the belly.

Whether you’re recreating your nan’s old-school recipe or giving it a modern twist with coconut or spice, this dish is sure to earn a spot in your regular dinner rotation. Give it a go, and rediscover just how satisfying a classic can be.

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