Homemade Curried Sausages
Classic Australian-style curried sausages made from scratch with Keen’s curry powder, vegetables and a rich savoury gravy. Familiar like the packet version, but with more flavour and easy to tweak.
Ingredients
Serves
- 6–8 sausages
- 1 tbsp oil or butter
- 1 onion, sliced
- 2 carrots, sliced
- 2–3 potatoes, peeled and chopped
- 2 cloves garlic, crushed, or ½ tsp garlic powder
- 1½ tbsp Keen’s curry powder
- 2 tbsp plain flour
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato sauce
- 1 tsp brown sugar
- Black pepper, to taste
- ½ cup frozen peas, optional
- 2–3 tbsp cream or coconut milk, optional
- Cooked rice, to serve
Method
- Heat the oil or butter in a large frying pan or saucepan over medium heat. Brown the sausages on all sides. They do not need to be completely cooked through. Remove them from the pan, allow them to cool slightly, then cut into chunky pieces.
- Add the onion and carrot to the same pan and cook for about 5 minutes, until the onion begins to soften.
- Add the garlic and curry powder. Cook for 30–60 seconds, stirring, until fragrant.
- Sprinkle over the flour and stir for about 1 minute so it coats the vegetables and cooks out slightly.
- Gradually pour in the beef stock while stirring to keep the sauce smooth. Add the Worcestershire sauce, tomato sauce, brown sugar and black pepper.
- Return the sausages to the pan and add the chopped potatoes. Bring to a gentle simmer, cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the sausages are cooked through.
- If using peas, stir them in for the final 3–5 minutes. For a richer or creamier sauce, stir through the cream or coconut milk at the end.
- Taste and adjust if needed with extra curry powder, Worcestershire sauce, brown sugar or pepper. If the sauce is too thick, add a splash of stock or water; if too thin, simmer uncovered for a few extra minutes.
- Serve hot over cooked rice.
Notes
Start with 1½ tbsp curry powder for a familiar curried-sausage flavour. Add another teaspoon if you want it stronger. A little extra brown sugar gives a sweeter, old-school curried snag flavour, while extra Worcestershire makes it more savoury.