Delicious Curried Sausages

These curried sausages might be old school but are absolutely delicious and seriously good Aussie comfort food. Beautifully cooked sausages in an amazing curry flavoured gravy with carrots and peas.

This is a apart of my childhood on a plate. The other night Bec and I were just chatting about what meals we were going to do and somehow curried sausages came into the conversation and sure enough, we had curried sausages the next night. Both our mothers cooked very similar dishes growing up, but with this dish I grew up having it with mashed potato where Bec had hers with rice.

We had curries sausages a fair bit as kids and that delicious curry smell always reminds me of certain times growing up. It’s amazing that this is one of those dishes that has stood the test of time to be cooked and eaten with as much love today as it was back then.

Curried sausages are delicious, nourishing, and full of that well known curry flavour. They’re also pretty quick and easy to prepare and not too hard on the hip pocket either. You can use your favourite sausages. We use veggie sausage in these pics as Bec is a Vegetarian in case you weren’t aware. The only must for me in this recipe, is to use Keens curry powder. You will not get a better quality or tasting curry then theirs.

Serve it up with creamy mashed potato or you could easily mix things up by serving it on top of rice. Enjoy!

Delicious Curried Sausages

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Australian


Prep time


Cooking time




  • 1 Tbsp 1 olive oil

  • 600 g 600 your favourite sausages

  • 2 2 garlic cloves minced

  • 1 1 onion halved & sliced

  • 1 1 carrot sliced on the diagonal

  • 1 cup 1 frozen peas

  • 1 Tbsp 1 curry powder or more if you want it spicy

  • 3 Tbsp 3 plain flour

  • 2 cups 2 vegetable stock

  • 1 tsp 1 sugar

  • Salt & pepper to taste


  • Heat oil in a large skillet over medium high heat.
  • Cook sausages, turning to brown all over then remove. 
  • Take them out of the pan & slice them into diagonal pieces.
  • In the same skillet, add garlic & onion. Cook for 2 minutes until translucent.
  • Add curry powder &  stir for 30 seconds.
  • Add flour & mix for 30 seconds.
  • Gradually pour in vegetable stock, mixing constantly.
  • Add carrots, sugar, salt & pepper, stir well.
  • Add sausages & peas, bring to a simmer & cook for 3 minutes or until sauce thickens.
  • Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

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