Curried sausages recipe
Why we love this curried sausages recipe
As a meal, curried sausages has enough kick to know you’re alive, but it’s not too spicy for kids, making it an ideal midweek dinner for families – and it’s pretty easy on the budget too!
Whether it's served with creamy mash or fluffy white rice, it's bound to please everyone at the table.
Key ingredients that bring flavour to curried sausages
- Fruit chutney: the natural sweetness of carrots coupled with the fruity chutney is a perfect match for the piquant curry powder and hearty sausages. (You can use any fruity chutney you like or have open in the fridge).
- Curry powder: bringing warmth (but not too much heat) to this recipe, curry powder is what gives this dish its distinct flavour (and name!).
- Beef sausages: you can use any unflavoured sausage you like, but beef sausages are a delicious match for the curry sauce.
- Chicken stock: a staple ingredient in so many classic dinners, chicken stock brings its brothy flavour to this gravy-like sauce. You can use beef or vegie stock if you don't have chicken stock.
- Onion: sausage and onion goes together like bread an butter (and also go really well in bread and butter). The sweet-savoury richness of a brown onion brings added depth to curried sausages, but you can use a red onion if that's what you have at home.
Curried sausages can be served with rice (as a nod to curry) or mashed potato (hello bangers)! My guilty pleasure, however, is serving it with the sausage already cut up, in a bowl, with thick slices of buttered bread, on the couch!
Additional recipe notes by Alison Adams - Food Writer and Recipe Tester.
How to make the best curried sausages: full recipe below
- Step 1Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
- Step 2Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add fruit chutney and stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.
- Step 3Stir in peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and sprinkled with parsley leaves.
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