Curried sausages are an iconic Aussie dish and I doubt there is a household down under, at least during the 80’s, that didn’t or doesn’t know this dish. Imagine it as sausages in an onion gravy with a curry kick.

  • It has a rich curry sauce and you can use your favourite sausages.
  • So quick and easy – it can be on the table in 30 minutes.
  • It’s a classic one pan wonder made on the stove top!
  • Not super spicy so it’s perfect for the whole family.
  • Budget friendly and convenient.

Who knows where this beloved dish came from but it’s become one of nostalgia. It has everything – comforting and affordable sausages are lifted to new heights in a rich curry powder spiked gravy. It has the flavour of curry without the spicy heat making it great for kids and it really is the perfect weeknight dinner – 30 minutes, all in one pan.

A pan full of curried sausages on a marble bench top.

Ingredients for curried sausages

Curried sausages is a simple dinner with a simple ingredients list.

Ingredients for curried sausages on a baking tray.

Jump to the recipe card for full ingredients and instructions.

  • Sausages: While beef sausages tend to be traditional, you can use pork sausages or chicken sausages too. I use chipolatas (which are just mini sausages) as they cook quicker but you can use regular thin sausages or even thick sausages – just keep in mind, the larger the sausage, the longer it’ll take to cook.
  • Onions and garlic: A classic duo, onions and garlic add a nice oomph of flavour.
  • Stock / broth: I use beef stock but you can use chicken stock or vegetable stock too. Use one you know is good as different stocks have varying degrees of flavour.
  • Curry powder: I use Keens curry powder. Having tried other brands, I feel this one just gives the best flavour.
  • Flour: A little flour is added to thicken the sauce.
  • Vegetables: The classic veggie combo in curried sausages is carrots and peas but this style of dish lends itself well to adding what you have on hand. Add some frozen corn or green beans if you don’t have peas or a chopped up zucchini.
  • Fruit chutney: Fruit chutney is a traditional addition and an absolute must. You can swap it for other types though. I find mango chutney works great as does caramelised onion relish. Fig paste mixed with Worcestershire sauce is great too. What you’re after here is a sweetness that enhances the curry flavour with a slight tang.

With just curry powder for the “curry” flavour, Australian curried sausages is certainly not a spicy dish and it’s definitely not an Indian curry. What it gives up in the complex spicing an Indian curry might have, it makes up for in it’s simplicity and ease to make.

How to make curried sausages (step-by-step)

These easy curried sausages are just that – easy.

A collage showing the steps to make curried sausages.

Jump to the recipe card for full ingredients and instructions.

  1. The sausages: You’ll start by cooking the sausages then set them aside and chop them into bite-sized chunks.
  2. The onions & garlic: Onions are softened in the oil left from cooking the sausage before adding garlic.
  3. Next it’s curry time: Add the curry powder and flour and just cook that stirring for a minute or so until it gets nice and fragrant.
  4. Onto the curry gravy: Pour in the stock and carrots and give it all a good stir. Bring it to a boil and let it cook a few minutes to thicken.
  5. Finish it off: Now stir in the chutney and some salt followed by the chopped sausages and peas and let it cook for just a couple of minutes until everything is nice and hot.
  6. Serve.

Tips and tricks

Make sure to fry your sausages in the pan – this keeps this dish a one pan wonder and also adds flavour from caramelisation. You don’t need to skin the sausages first and don’t boil them like some recipes do. Keep things simple and you’ll be rewarded with a delicious dinner.

Also, keep in mind the cooking time will vary depending on the type of sausages you use. I use beef chipolatas, mainly because I love these ones in particular but also because they’re smaller and cook quicker. Thick sausages will take longer and will need to be turned more often.

A pan filled with curried sausages.

Serving suggestions

Easy curried sausages are perfect served with mashed potatoes for me but it’s also often served with steamed rice. You can add more vegetables to the gravy or simply serve a salad on the side too.

You can serve the sausages whole or chopped like I do which means you don’t even need a knife with dinner.


What nationality is curried sausages?

This version is the classic Australian curried sausages.

Can I make this in a slow cooker?

Yes. Brown the sausages in a pan first and mix the flour with some of the stock before adding so you don’t get lumps of flour in your curry. Cut the carrots a bit thicker as well. Cook it all together, except the peas, for 6 hours on low, adding the peas for the last ½ an hour. The carrots will get gorgeously soft and sweet in this time. So good!


Leftovers can be stored in an airtight container in the fridge for 3 days. It can also be frozen for up to 2 months in an airtight container in the freezer.

Curried sausages over mashed potato in a bowl.

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Curried sausages with peas and carrots in a pan.
5 from 8 ratings
Australian curried sausages a retro dish from down under. Sausages are cooked in a rich, curry-spiked gravy with peas and carrots in this comforting 30 minute dinner!


  • 1 tablespoon vegetable oil
  • 500 g beef sausages (1.1lb)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 ½ cups beef stock (beef broth)
  • 1 tablespoon curry powder (I use Keens)
  • 1 ½ tablespoons plain flour (all purp flour)
  • 2 medium carrots, sliced into coins
  • 1 cup frozen peas
  • 2 tablespoons fruit chutney (see notes for other options)
  • ½ teaspoon salt or to taste

For best results, always weigh ingredients where a weight is provided



  • Heat the vegetable oil in a large frypan or skillet over medium-high heat.
  • Add the sausages and fry, turning often, until browned all over and nearly cooked through. Remove from the heat and allow to cool slightly, then cut into bite sized pieces.
  • In the same pan, add the onion over medium heat and cook, turning often, until translucent.
  • Add the garlic and sauté for a minute stirring then add the curry powder and flour. Cook stirring for another minute.
  • Add the beef stock and carrots to the pan. Bring to the boil then reduce to a simmer for around 5 minutes until it thickens.
  • Add the chutney and salt and stir them through, then immediately add the cooked sausages and peas, cooking for another 3-4 minutes until they’re hot and the sauce is thick.
  • Taste and add salt and pepper to if you like.
  • Serve over rice or mashed potato.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Chutney: The fruit chutney adds two things – tang and a slight sweetness that actually brings out the flavour of the curry. While fruit chutney is the traditional choice, there are other options you could try. I’ve used caramelised onion relish at times and it works beautifully. You could also use mango chutney or fruit paste (the type you serve up with cheese like fig paste etc). HP sauce or a good aged balsamic vinegar will also work – about 1 1/2 tablespoons of these.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Curried Sausages
Amount Per Serving
Calories 528 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 12g75%
Trans Fat 0.3g
Polyunsaturated Fat 7g
Monounsaturated Fat 16g
Cholesterol 90mg30%
Sodium 1411mg61%
Potassium 854mg24%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 10g11%
Protein 25g50%
Vitamin A 5482IU110%
Vitamin C 21mg25%
Calcium 61mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.