I love this dish because it’s simple, satisfying, and bursting with flavour. The curry powder gives it that comforting retro taste without being too spicy, making it ideal for both adults and kids. The chutney adds a lovely sweetness that balances the savoury sauce, and simmering the sausages in the curry broth makes them tender and full of flavour. It’s one of those recipes that tastes even better the next day — true comfort in a bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp Olive oil 800 g Thin beef sausages 1 Large brown onion, Thinly sliced 2 Carrots, Peeled and thinly sliced 2 Garlic cloves, Crushed 1 tbsp Curry powder 2 tbsp Fruit chutney 2 cups Chicken stock 1 cup Frozen peas Steamed white rice, To serve Parsley leaves, To serve
Directions
I start by heating the olive oil in a large, heavy-based saucepan over medium-high heat. I cook the sausages in batches, turning them often, for about 5–6 minutes or until they’re browned all over. Once they’re nicely coloured, I transfer them to a large plate and set them aside.
Next, I add the sliced onion, carrot, and crushed garlic to the same pan. I cook them for about 5 minutes, stirring regularly, until the onion softens and turns translucent. Then I sprinkle in the curry powder and cook it for another 30 seconds, stirring well until the spices release their aroma.
I stir in the fruit chutney and pour in the chicken stock, scraping up any browned bits from the base of the pan for extra flavour. I return the sausages to the pan, cover, and bring everything to the boil. I then reduce the heat to medium-low and let it simmer uncovered for about 25 minutes. This step really helps the sauce to thicken and the flavours to come together beautifully.
Finally, I stir in the frozen peas and cook for another 1–2 minutes until they’re heated through. I season to taste and serve the curried sausages over steamed rice, topped with fresh parsley.
Servings and Timing
This recipe serves 4. Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Variations
I sometimes swap the beef sausages for chicken for a lighter flavour. For extra creaminess, I stir in a splash of coconut milk at the end. If I want more vegetables, I add chopped capsicum, zucchini, or green beans. For a slightly spicier version, I add a pinch of chilli flakes or extra curry powder. I’ve also served this over mashed potatoes instead of rice for an even heartier version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave until piping hot. The flavours deepen overnight, so it tastes even better the next day. It can also be frozen for up to 3 months — I defrost it in the fridge overnight before reheating.
FAQs
Can I make this ahead of time?
Yes, I often make it a day in advance. The flavours only get richer after sitting overnight.
What curry powder should I use?
I use a mild curry powder, like KEEN’S Traditional, for that classic retro flavour.
Can I make it vegetarian?
Yes, I use veggie sausages and vegetable stock for a meat-free version.
Can I serve it with something other than rice?
It’s delicious with mashed potatoes, couscous, or even crusty bread for dipping.
How do I thicken the sauce more?
I simmer it a bit longer uncovered, or stir in a teaspoon of cornflour mixed with water.
Can I use mango chutney?
Yes, mango chutney adds a lovely fruity sweetness and works perfectly.
Can I freeze curried sausages?
Yes, it freezes really well for up to 3 months. I just thaw and reheat gently before serving.
Can I add coconut milk?
Yes, I sometimes stir in ¼ cup at the end for a creamy twist.
How spicy is this recipe?
It’s mild and family-friendly, but I adjust the curry powder or chilli to taste.
Conclusion
I love this curried sausages recipe for its warmth, nostalgia, and unbeatable comfort. It’s a simple dish that transforms humble ingredients into something rich and flavourful. Whether I serve it with rice, mash, or buttered bread, it’s always a hit at the table — a true classic that never goes out of style.
This classic curried sausages recipe is hearty, nostalgic, and full of flavour. Tender sausages are simmered in a mild curry sauce with carrots, onions, and a touch of fruit chutney for sweetness. Served over rice, it’s the ultimate comforting family dinner that’s simple, budget-friendly, and satisfying.
Ingredients
1 tbsp olive oil
800 g thin beef sausages
1 large brown onion, thinly sliced
2 carrots, peeled and thinly sliced
2 garlic cloves, crushed
1 tbsp curry powder
2 tbsp fruit chutney
2 cups chicken stock
1 cup frozen peas
Steamed white rice, to serve
Parsley leaves, to serve
Instructions
Heat olive oil in a large saucepan over medium-high heat. Cook the sausages in batches for 5–6 minutes, turning often, until browned all over. Transfer to a plate and set aside.
Add the sliced onion, carrot, and garlic to the same pan. Cook for 5 minutes, stirring until the onion softens.
Sprinkle in the curry powder and cook for 30 seconds until fragrant.
Stir in the fruit chutney and chicken stock, scraping up any browned bits from the bottom of the pan.
Return the sausages to the pan, cover, and bring to the boil. Reduce heat to medium-low and simmer uncovered for 25 minutes, until the sauce thickens slightly.
Stir in the frozen peas and cook for 1–2 minutes until heated through. Season to taste.
Serve over steamed white rice and garnish with parsley leaves.
Notes
Swap beef sausages for chicken for a lighter flavour.
Add coconut milk at the end for a creamy version.
Include extra vegetables like capsicum, zucchini, or green beans.
Use mango chutney for a fruitier taste.
Store leftovers in the fridge for up to 3 days or freeze for 3 months.
