Sausage Recipes Australia: Classic Curried Sausages

Australian curried sausages are browned sausages simmered in a mild curry gravy with onion, carrot and peas, then served hot over mashed potato or rice. This practical stovetop version uses familiar supermarket ingredients, and the gentle simmer gives the sausages time to cook while the gravy thickens; family versions vary in their vegetables, curry powder and sweetness.

Ingredients

1¾ lb (800 g) beef or beef-and-pork sausages, kept whole
1 tbsp (15 ml) neutral vegetable oil
1 medium brown onion, about 7 oz (200 g), thinly sliced
2 medium carrots, about 7 oz (200 g), peeled and cut into ¼-inch (6 mm) half-moons
2 tbsp (30 ml) mild Australian-style curry powder, or mild curry powder of choice
1 tbsp (15 ml) tomato paste
2 tbsp (16 g) all-purpose flour
1¾ cups (420 ml) low-sodium beef stock
1 cup (240 ml) water
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) brown sugar
1 bay leaf
1 cup (145 g) frozen peas
¼ tsp (1 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper, plus more to taste

Instructions

Prepare the ingredients, about 18 minutes. Slice the onion and carrots, measure out the curry powder, flour and stock, and set the peas aside while frozen. If the sausages are linked, separate them without piercing the casings. Keeping them whole helps them hold their shape as they simmer.
Brown the sausages, 8 minutes. Heat the oil in a large, deep frying pan or sauté pan over medium heat. Add the sausages in one layer, working in batches if needed so they are not crowded. Turn them every couple of minutes until they are browned on several sides. They do not need to be cooked through yet. Transfer them to a plate; leave the drippings in the pan.
Soften the vegetables, 5 minutes. Add the onion and carrots to the pan. Cook, stirring often, until the onion begins to soften and the carrots look glossy. If the pan is very dry, add a tablespoon of water rather than more oil. Scrape up any browned bits, which will add savoury flavour to the gravy.
Cook the curry aromatics, 2 minutes. Stir in the curry powder and tomato paste and cook for 1 minute, stirring so the spices do not catch on the pan. Sprinkle over the flour and stir for another minute, coating the vegetables evenly. Cooking the flour briefly helps prevent a raw flour taste in the finished sauce.
Make the gravy and simmer, 20 minutes. Pour in the stock and water gradually, stirring as you go to smooth out the flour. Add the Worcestershire sauce, brown sugar, bay leaf, salt and pepper. Return the sausages and any plate juices to the pan. Bring the liquid just to a gentle simmer, then lower the heat, cover partly and cook for 20 minutes, turning the sausages once. Keep the sauce bubbling gently rather than boiling hard, which can split casings and reduce the gravy too quickly. Sausages are ground meat: USDA FSIS gives 160°F (71°C) as the safe minimum temperature; check the centre of a sausage with a food thermometer. If it has not reached that temperature, continue simmering and recheck.
Finish with peas, 2 minutes. Stir in the frozen peas and simmer uncovered for 2 minutes, until they are hot and bright green. Remove the bay leaf, taste the gravy and adjust the salt and pepper. If it is thicker than you like, add a splash of hot water; if it seems thin, simmer briefly without the lid, stirring gently.

Tips

Choose sausages with a flavour you like. Beef sausages give a classic savoury result, while beef-and-pork sausages are often a little richer. Mild sausages suit the curry gravy best; very spicy sausages can overwhelm the curry powder. Avoid piercing them before browning, since holes let juices escape.
Adjust the curry powder carefully. Australian curry powders vary in heat and saltiness. Start with a mild blend if you are unsure, then add a pinch of chilli or extra curry powder to the gravy near the end. If you only have a hot curry powder, use 1 tablespoon (15 ml) to start and taste before adding more.
Use the right pan and heat. A wide, heavy pan gives the sausages room to brown and helps the gravy simmer evenly. Crowding makes them steam rather than colour, so brown in batches. Once the stock is added, keep the heat low enough for small, steady bubbles.
Make it gluten-free if needed. Replace the all-purpose flour with 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water. Simmer the gravy without flour, then stir in the slurry a little at a time near the end until it reaches the thickness you want. Check sausage, stock and Worcestershire labels too, as ingredients and gluten statements vary by product.

Serving Suggestions

Serve the sausages and plenty of gravy over creamy mashed potatoes, which catch the sauce and make a filling plate. Steamed white rice is another familiar option, especially if you prefer the curry gravy to remain the main flavour. For a simple side, add steamed green beans, broccoli or cabbage; their fresh, mild taste balances the rich sausage and sauce. A slice of crusty bread can help mop up any gravy left in the bowl.

For a relaxed family meal, bring the pan to the table with the mash or rice served separately so everyone can choose their portion. If you are serving a larger group, keep the finished dish covered over very low heat only briefly and stir now and then so the bottom does not catch. A little chopped parsley on top is optional, but the recipe needs no garnish to taste complete.

Variations

Add different vegetables: Replace the peas with 1 cup (150 g) drained canned green beans, or add 1 cup (130 g) diced potato with the carrots and allow it to simmer until tender. If you add potato, cut it into small, even pieces so it cooks in the same time as the sausages. Sliced mushrooms can also be cooked with the onion, though they make the gravy earthier and less sweet.

Make the gravy creamier or sweeter: Stir in ¼ cup (60 ml) cream after the sausages have cooked, then warm the sauce gently without boiling. For a mild, slightly sweet family-style variation, add one peeled, grated apple with the onion; it softens into the gravy and adds fruitiness, so reduce or omit the brown sugar if preferred.

Change the spice profile: Use 1 tablespoon (15 ml) curry powder and add 1 teaspoon (5 ml) ground cumin for a warmer, less traditional variation. A pinch of chilli adds heat, while a squeeze of lemon at the table brightens a rich sauce. If you cannot find Australian-style curry powder, ordinary mild curry powder works; its blend may taste different, so adjust gradually rather than adding extra automatically.

Use another sausage style: Pork sausages can replace the beef or beef-and-pork ones without changing the method. Chicken sausages can also work, but they are still ground meat and must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Check the centre with a thermometer and allow extra simmering time if needed; do not rely on browned casings alone to judge doneness.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, preferably in a shallow airtight container. They keep for 3–4 days in the refrigerator. Store the sausages with the gravy so they remain moist, and cool the food promptly rather than leaving the pan on the counter until it reaches room temperature.

For longer storage, freeze portions in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating. Warm the sausages and gravy in a covered saucepan over low to medium-low heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened. You can also microwave a covered portion, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the centre with a food thermometer, and heat only the portion you plan to eat.

Frequently Asked Questions

Should I remove the sausage casings?

No. Keep the sausages whole and leave their casings on for this version. The casing helps each sausage keep its shape while browning and simmering. If you prefer a looser, mince-like texture, you can squeeze the sausage meat out of the casings and cook it as crumbles, but the dish will no longer have whole sausages; break the meat into small pieces and check that it reaches 160°F (71°C).

Can I make curried sausages ahead?

Yes. Cook the recipe fully, cool and refrigerate it within 2 hours, then reheat it when needed. The gravy may thicken as it chills, so loosen it with a little water or stock while reheating. For the freshest colour and texture, you can also prepare the vegetables and measure the dry ingredients ahead, then cook the dish on the day you plan to serve it.

Why is my curry gravy lumpy?

Lumps usually form when flour meets liquid too quickly or is not stirred in evenly. Coat the softened vegetables with flour first, cook it briefly, then add the stock gradually while stirring and scraping the base of the pan. If a few lumps remain, whisk the gravy gently before returning the sausages, or strain it; avoid blending the whole dish because that will break up the sausages and vegetables.

How can I thicken the gravy if it is too thin?

Remove the lid and simmer the sauce for a few minutes, turning the sausages gently so they do not stick. For a quicker adjustment, mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water, stir it into the simmering gravy and cook for about a minute. Add more only if needed; too much thickener can make the sauce pasty.

Can I use frozen sausages?

Thaw sausages in the refrigerator before cooking so they brown more evenly and can be checked reliably at the centre. If they are still frozen, do not leave them on the counter to thaw. Cooking from frozen can increase the cooking time and make browning uneven, so follow the package directions and use a thermometer to confirm the appropriate safe temperature before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).