There’s something inherently comforting about a hearty plate of Curried Sausages, especially when paired with the creamy richness of coconut milk. This twist on the classic Aussie favourite delivers all the nostalgic flavours of traditional sausage curry—onion, carrots, peas, and a hint of spice—elevated by a smooth coconut-based sauce that’s rich, fragrant, and mild enough for the whole family to enjoy.
This dish is the perfect blend of savoury, sweet, and gently spiced. It’s quick to prepare, budget-friendly, and versatile enough to suit all sorts of preferences. Whether you serve it over fluffy white rice, buttery mashed potatoes, or even with naan bread, Curried Sausages with Coconut Milk is sure to become a weeknight staple.
Ingredients (Serves 4–6):
- 6–8 thick beef or pork sausages
- 1 tablespoon coconut oil or olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1–2 teaspoons mild curry powder (e.g. Keen’s or your preferred blend)
- 1 tablespoon plain flour (for thickening)
- 1 can (400ml) coconut milk
- ½ cup (125ml) chicken or vegetable stock
- 1 tablespoon tomato paste (or tomato sauce for a milder, sweeter version)
- 1–2 teaspoons Worcestershire sauce (or soy sauce for umami)
- 2 carrots, peeled and sliced into rounds
- ½ cup frozen peas
- Salt and cracked pepper, to taste
- Optional: Fresh coriander, chilli flakes, or lime juice for garnish
Preparation:
Step 1: Brown the sausages
In a large frying pan or deep skillet, heat the coconut oil over medium heat. Add the sausages and cook for 8–10 minutes, turning occasionally, until they are golden brown on all sides. They don’t need to be fully cooked through at this stage.
Once browned, remove the sausages from the pan and set them aside to cool slightly. When cool enough to handle, slice them into thick rounds or leave them whole if you prefer a more rustic look.
Step 2: Sauté the onion and garlic
In the same pan, add the sliced onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for another minute, stirring to prevent burning.
Step 3: Add curry powder and flour
Sprinkle in the curry powder and plain flour. Stir through the onion mixture and cook for 1–2 minutes to toast the spices and cook out the raw taste of the flour. The mixture will look slightly dry and clumpy, which is normal.
Step 4: Pour in liquids and stir
Slowly pour in the coconut milk, stirring continuously to dissolve the flour and create a smooth sauce. Add the chicken or vegetable stock, tomato paste (or tomato sauce), and Worcestershire sauce. Stir until well combined.
Step 5: Add sausages and vegetables
Return the sausages to the pan. Add the sliced carrots and bring the sauce to a gentle simmer. Cover and cook for 15–20 minutes on low to medium heat, stirring occasionally. This allows the sausages to cook through and the carrots to soften while the sauce thickens and becomes creamy.
Step 6: Add peas and season
In the final 5 minutes of cooking, stir in the frozen peas. Season with salt and cracked pepper to taste. Simmer uncovered if the sauce needs to reduce further.
Step 7: Garnish and serve
Once everything is tender and the sauce has thickened to your liking, remove from heat. Garnish with fresh coriander, a pinch of chilli flakes, or a squeeze of lime juice for brightness.
Variation:
- Spicy Coconut Curry: Add ½ teaspoon of cayenne or chilli powder for heat.
- Vegetarian Version: Use plant-based sausages and vegetable stock for a meat-free alternative.
- Thai-Inspired: Stir in 1 tablespoon of red curry paste and a splash of lime juice for a Southeast Asian twist.
- Creamier Sauce: Add 2 tablespoons of thickened cream or Greek yoghurt at the end of cooking.
- Leafy Greens: Add a handful of baby spinach or kale in the last few minutes of simmering.
Cooking Note:
When cooking with coconut milk, keep your heat moderate to avoid curdling or splitting. Stir gently but consistently while the sauce simmers. The flour helps thicken the sauce and adds body, but if you’re gluten-free, substitute with cornstarch (mix with cold water first to create a slurry).
The curry powder can be adjusted to suit your family’s spice tolerance—start mild and build up if needed. If using pre-cooked sausages, reduce the simmering time and add them later in the cooking process.
Serving Suggestions:
- Over Rice: Jasmine, basmati, or brown rice soak up the creamy sauce beautifully.
- With Mashed Potato: Creamy mash and curried sausage sauce are a match made in comfort food heaven.
- On Crusty Bread: Spoon over toasted sourdough or fresh bread to enjoy every drop of sauce.
- With Steamed Greens: Serve with green beans, broccoli, or snow peas for colour and freshness.
- Topped with Coconut Flakes: Lightly toasted coconut flakes add texture and flavour.
Tips:
- Use quality sausages: Choose thick, butcher-style sausages with high meat content for best flavour.
- Slice sausages after browning: This keeps them juicy and prevents them from falling apart during cooking.
- Taste before seasoning: Curry powder and stock can both be salty—adjust seasoning at the end.
- Thicker sauce: Simmer uncovered or stir in extra flour slurry if your sauce needs more body.
- Double the batch: This dish keeps and reheats well—make extra and enjoy later.
Storage:
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 2 months. Let cool completely before freezing.
- Reheating: Reheat on the stovetop or in the microwave, adding a splash of water or stock to loosen the sauce if needed.
Prep Time & Total Time:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (per serving, approx. 6 servings):
- Calories: 450
- Protein: 18g
- Sodium: 850mg
- Carbohydrates: 14g
- Sugars: 6g
- Fat: 35g
- Fibre: 3g
(Values are estimates and will vary depending on sausage type and stock used.)
FAQs:
Q: Can I make this ahead of time?
A: Yes! In fact, the flavour deepens after a day in the fridge. Just reheat gently before serving.
Q: What type of sausages are best?
A: Thick beef or pork sausages work best. Avoid overly fatty or highly processed ones. For leaner options, use chicken sausages.
Q: Can I use light coconut milk?
A: Yes, though the sauce will be slightly thinner. You can simmer longer to thicken or add a bit more flour.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free sausages, GF stock, and replace plain flour with cornstarch.
Q: Is this dish spicy?
A: Not inherently. With a mild curry powder, it’s suitable for kids and spice-sensitive eaters. Add chilli flakes for extra heat if desired.
Conclusion
Curried Sausages with Coconut Milk is a comforting, fuss-free dinner packed with rich flavours, tender sausages, and a luxuriously creamy sauce. It’s the perfect blend of homestyle simplicity and fragrant indulgence, making it ideal for busy weeknights or casual gatherings.
With minimal prep, budget-friendly ingredients, and big flavour, it’s a true Aussie-style dinner that’s earned its place on the family menu. Make it once, and you’ll be coming back to this hearty, creamy curry again and again.
PrintCurried Sausages with Coconut Milk
- Total Time: 40 minutes
Ingredients
Ingredients (Serves 4–6):
- 6–8 thick beef or pork sausages
- 1 tablespoon coconut oil or olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1–2 teaspoons mild curry powder (e.g. Keen’s or your preferred blend)
- 1 tablespoon plain flour (for thickening)
- 1 can (400ml) coconut milk
- ½ cup (125ml) chicken or vegetable stock
- 1 tablespoon tomato paste (or tomato sauce for a milder, sweeter version)
- 1–2 teaspoons Worcestershire sauce (or soy sauce for umami)
- 2 carrots, peeled and sliced into rounds
- ½ cup frozen peas
- Salt and cracked pepper, to taste
- Optional: Fresh coriander, chilli flakes, or lime juice for garnish
Instructions
Preparation:
Step 1: Brown the sausages
In a large frying pan or deep skillet, heat the coconut oil over medium heat. Add the sausages and cook for 8–10 minutes, turning occasionally, until they are golden brown on all sides. They don’t need to be fully cooked through at this stage.
Once browned, remove the sausages from the pan and set them aside to cool slightly. When cool enough to handle, slice them into thick rounds or leave them whole if you prefer a more rustic look.
Step 2: Sauté the onion and garlic
In the same pan, add the sliced onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for another minute, stirring to prevent burning.
Step 3: Add curry powder and flour
Sprinkle in the curry powder and plain flour. Stir through the onion mixture and cook for 1–2 minutes to toast the spices and cook out the raw taste of the flour. The mixture will look slightly dry and clumpy, which is normal.
Step 4: Pour in liquids and stir
Slowly pour in the coconut milk, stirring continuously to dissolve the flour and create a smooth sauce. Add the chicken or vegetable stock, tomato paste (or tomato sauce), and Worcestershire sauce. Stir until well combined.
Step 5: Add sausages and vegetables
Return the sausages to the pan. Add the sliced carrots and bring the sauce to a gentle simmer. Cover and cook for 15–20 minutes on low to medium heat, stirring occasionally. This allows the sausages to cook through and the carrots to soften while the sauce thickens and becomes creamy.
Step 6: Add peas and season
In the final 5 minutes of cooking, stir in the frozen peas. Season with salt and cracked pepper to taste. Simmer uncovered if the sauce needs to reduce further.
Step 7: Garnish and serve
Once everything is tender and the sauce has thickened to your liking, remove from heat. Garnish with fresh coriander, a pinch of chilli flakes, or a squeeze of lime juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Sodium: 850mg
- Protein: 18g