Curried sausages are one of those easy, comforting dinners that never seem to go out of style. Juicy sausages are simmered in a rich, mildly spiced curry sauce with plenty of vegetables making this an easy, hearty family meal that’s perfect for busy weeknights.
What we love most about this version is the addition of the diced tomatoes. They give the sauce plenty of flavour while keeping the curry lovely and mild, which is just how our family enjoys it.
Served with creamy mashed potatoes or rice to soak up all that lovely sauce, it’s a simple, comforting dinner that always goes down well.
Why You’ll Love This Recipe
- Quick and easy- Ready in around 30 minutes
- Flavour packed
- Family- friendly
- Simple Ingredients – Everyday pantry and supermarket ingredients
- One pan cooking – Less washing up!
- Budget-friendly – Keeping the budget down, one meal at a time.
Ingredients To Make Curried Sausages
- Sausages – Thin or thick beef sausages work well
- Carrots – Cut them quite thin so they soften in the cooking time
- Onion – Cut the onion in half and then slice
- Diced tomatoes – Any brand works well here
- Curry powder – We use Keen’s curry powder, which is nice and mild
- Brown sugar – Adds a lovely caramelised flavour and helps cut the acidity of the tomatoes
- Salt – We have used sea salt here, use what you have and prefer
- Pepper – We used ground pepper as it’s a bit milder for the little ones
- Garlic cloves – Fresh garlic gives the best flavour but crushed can also be used
- Sweet paprika – It adds an addition depth of flavour and richness
- Oil – We have use olive oil here, use what you have and love
- Peas – Frozen peas work just fine here from frozen
- Carrots – Slice finely to ensure they are soft by the end of cooking time
How To Make Curried Sausages
1. Brown the sausages in oil, remove and cut into slices.
2. Sauté the carrots and onions.
3. Add all the seasonings and continue to stir until cooked off and fragrant.
4. Add diced tomatoes and sausages and stir, reduce heat and simmer.
5. Add peas at the last minute, stir, then serve!
Tips For the Best Results
- Cut carrots thin! I’ve made this a few times, tweaking the recipe and found if they’re not cut quite thin, they can be crunchy at the end of the cooking time.
- Be sure to add the frozen peas in the last few minutes. I have added them at the same time as the diced tomatoes and sausages before, and they became mushy, bland and dull in colour when added too soon.
- Buy good quality sausages from the butchers if you can, they add so much more flavour.
Equipment and Tools
- Use a large frying pan for this recipe; it makes a generous amount of food, so ideally a decent large size.
Variations
- Add chili powder or chili flakes
- Try a different curry powder if you like more heat
- Add coconut cream for a creamier finish to the dish
- Add different veggies that you need to use up
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Frequently Asked Questions
Cutting the carrots too thick, then they stay crunchy and don ‘t cook in time. Slice them thin.
Adding the peas way too early. They’ll become mushy and dull in colour. Add them almost at the end of the cooking time.
Try adding a different curry powder that has more heat. Or you could try adding chilli powder or chilli flakes.
Make sure to cook the seasonings off for about a minute before adding the liquid and sausages; this way, they’ll become more aromatic, the curry will taste less powdery, and the flavour will become deeper, blending into the sauce rather than tasting like they were just stirred into the dish.
Storage and Reheating
Refridgeration
- Store in an airtight container in the fridge for up to 3 days.
Freezer
- Up to 3 months for the best quality. Allow to cool completely, then place into an airtight container, or zip lock bag and squish the air out, lay flat and freeze.
Reheating
- Thaw overnight for best results.
- You can reheat curried sausage gently in a frying pan over medium-low heat until steaming hot all the way through. A dash of water or stock can be added if it has thickened up quite a lot.
- Reheat in the microwave for 1 minute, stir, then heat in 30-second increments until steaming hot.
- Cover with a microwave-safe bowl to prevent it from drying out and splattering everywhere.
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Curried Sausages
This easy sausage curry is a comforting family favourite made with tender sausages in a mild, flavorful curry sauce with diced tomatoes and vegetables. It’s a simple, hearty dinner that’s perfect served with fluffy rice or creamy mashed potatoes.
- Total Time37 minutes total
- Yield6 Servings 1x
- DietHigh-Protein
Ingredients
- 10 thin beef sausages
- 2 carrots, thinly sliced
- 1 brown onion, sliced
- 2 x 400g cans of diced tomatoes
- 1 tablespoon curry powder
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 garlic cloves, crushed
- 1/2 teaspoon sweet paprika
- 1/2 cup peas
- 1 tablespoon olive oil
Instructions
- Brown the sausages. Heat the oil in a large frying pan over medium heat. Add the sausages and cook for 5 minutes, turning occasionally, until browned. See Note 1.
- Cook the onion and carrots. Add the onion and carrots and cook for 3 minutes, stirring occasionally. See Note 2.
- Sauté garlic. Add the garlic to the pan and fry for just 30 seconds, stirring continuously.
- Cook off the spices. Add the curry powder, brown sugar, salt, pepper and paprika and sauté for 1 minute until fragrant, stirring continuously.
- Simmer the diced tomatoes and sausages. Add the diced tomatoes and sausages to the frying pan, stir and reduce heat to low-medium and simmer for 20 minutes with the lid off. See Note 3.
- Cook the peas. Add the frozen peas into the pan and stir through for 3 minutes. Serve!
Notes
- The sausages don’t need to be fully cooked through at this stage.
- If there’s enough oil remaining from cooking the sausages, don’t add any more. If there isn’t much left in the pan, another tablespoon of oil may be added here.
- A lid can be added here to reduce splatter; just tilt the lid so some liquid can evaporate a bit.
- Prep Time: 5 minutes
- Cook Time: 32 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Modern Australian