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Curried Sausages

Curried sausages are a popular dish in many parts of the world, especially in the UK, Australia and New Zealand. This dish is a classic comfort food that is easy to prepare and delicious to eat. It is made by cooking sausages in a curry sauce, which can be made with different spices and ingredients.

The origins of curried sausages are not clear, but it is believed that they were first made in the UK, where curries and sausages were both popular dishes. This dish then made its way to Australia and New Zealand, where it became a staple in many households.

Curried sausages are traditionally made with pork sausages, but other types of sausages can also be used, chicken, beef and lamb all work well. It is a hearty and flavourful dish that can be served with rice or mashed potatoes.

One of the reasons why curried sausages are so popular is that they are easy to prepare. They can be made on the stovetop or in a slow cooker, which makes them a great option for busy families. Additionally, they can be made in large batches and frozen for later use.

Curried sausages are also a versatile dish that can be customized to suit different tastes. Some people prefer a mild curry sauce, while others like it spicy. 

Curried sausages are a classic comfort food that is loved by many people around the world. Whether you are looking for an easy weeknight dinner or a hearty meal for a family gathering, curried sausages are a great choice. With its rich and flavourful sauce and tender sausages, this dish is sure to satisfy your taste buds and leave you feeling satisfied.

Curried Sausages

Sharon Green
A classic comfort food that is easy to prepare and delicious to eat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine uk
Servings 4 servings

Equipment

  • 1 large frypan or skillet

Ingredients
  

  • 2 tsp oil
  • 8 sausages (minimum 500g/1.1 pounds) pork, beef, lamb, chicken (note 2)
  • 2 medium onions sliced
  • 3 cloves garlic chopped/crushed/minced
  • 600 ml (20.2 fl. oz) chicken stock
  • 1 cup peas
  • 1 large carrot (or 2 small-medium) peeled and sliced into coins
  • 1 92g packet of curry roux (3.25oz) (see note 1 for extensive details)

Instructions
 

  • To your frypan, add the oil and heat on medium heat. Add the sausages, turning as required until the sausages are cooked through. Remove sausages from the pan.
  • To the frypan add onions and garlic and cook stirring often until soft and fragrant, around 5 minutes. Add chicken stock and carrots, and bring mixture to a simmer.
  • Slice the sausages into bite size pieces, and return to the frypan. Chop up curry roux blocks into smaller pieces and add to the frypan.
  • Simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency and the carrots are tender.
  • Add peas to the frypan and mix well. Heat for 2 additional minutes to warm peas through.
  • Serve with buttery mashed potatoes or serve it over rice and enjoy.

Notes

NOTE 1 - I use "Golden Curry" curry roux blocks, in a 92g packet. However you can also use "Vermont Curry" or "Java Curry" if that is what you can find. Golden Curry is found in the Asian section of Coles and Woolworths in Australia, as well as in Asian grocery stores. Most curry rouxs come in a mild, medium and hot. I can highly recommend mild for young children, it's not hot at all. Medium is quite nice, not too spicy, but with a bit of spice. I've not tried hot. 
NOTE 2 - Pretty much any kind of sausages will work in this dish. Pork, lamb, beef or chicken. The only thing I would avoid is highly flavoured sausages that may have flavours that clash with the curry. Simple sausages are best. 
Keyword 30 minute meals, sausages