The Best Curried Sausages

Few meals hit quite like a steaming bowl of curried sausages on a cold Brisbane evening. This is one of those no-fuss, fill-the-family dishes that has stayed on Australian dinner tables for generations — and for good reason. It’s inexpensive, filling, easy to throw together on a weeknight, and absolutely packed with comforting savoury flavour.

This version is built around A Place 2 Meat’s Gluten Free Thick Pork Sausages, and for good reason. Pork sausages have a richer, juicier flavour than their beef counterparts, and that extra depth pairs beautifully with a mild curry gravy. You get browned sausages, sweet softened onions, fragrant curry powder, a savoury stock base, and a generous handful of green peas — all coming together in a thick, glossy sauce that clings to every bite.

Serve it over creamy mashed potato and you’ve got the kind of dinner that earns serious praise without demanding much effort. Let’s get into it.

 

What Are Curried Sausages?

Curried sausages are exactly what they sound like: sausages simmered in a mild, curry-flavoured gravy alongside onions and vegetables. They’re a staple of Australian home cooking, and once you understand what makes them tick, it’s easy to see why they’ve stuck around.

This isn’t the same thing as a traditional Indian curry. Australian-style curried sausages use a single curry powder rather than a complex blend of fresh spices. The resulting sauce is mild, savoury, and gravy-like — warming rather than hot, and deeply comforting rather than punchy. Think of it as a fusion between an old-school sausage gravy and a gentle weeknight curry.

A Brief History of Curried Sausages

Curried sausages have quietly become one of the most beloved dishes in the Australian home cooking repertoire. English-style curried meat dishes arrived in Australia through British colonial influence, and by the mid-20th century — particularly through the 1950s to 1970s — curried sausages had become a firmly established weeknight staple in Australian homes.

It’s worth clearing up a common mix-up: curried sausages are not the same as currywurst. Currywurst is a German street food that involves a sliced sausage topped with a curry-spiced tomato sauce — it’s bold, tangy, and designed to be eaten standing up at a kiosk. Australian curried sausages, on the other hand, are a home-style meal built around sausages, softened onions, a savoury curry gravy, and vegetables. Different dish, different tradition, different experience entirely.

Why Are Curried Sausages So Popular in Australia?

Ask any Australian of a certain age about curried sausages and you’ll see it on their face immediately — pure nostalgia. This is classic family dinner territory.

Beyond the nostalgia, the dish continues to earn its place on the weekly menu for a stack of practical reasons:

• Budget-friendly — Sausages are one of the most affordable proteins going around.
• Easy to stretch — Throw in extra vegetables and a bigger batch of gravy to feed more people with minimal extra cost.
• Ideal for families — Mild enough for the kids, satisfying enough for the adults.
• Perfect for cold evenings — There’s nothing better when the temperature drops.
• Flexible sides — Pairs effortlessly with mashed potato, rice, pasta, or noodles.
• Excellent leftovers — The flavours actually develop overnight, making it arguably better the next day.

 

Why You’ll Love This Curried Sausages Recipe

Here’s the short version of why this particular curried sausages recipe earns its place in your rotation:

• Simple ingredients — No complicated spice blend or hard-to-find pantry items required.
• Big flavour — Curry powder and stock combine to create a rich, savoury gravy.
• Perfectly mild — Family-friendly heat level that won’t have anyone reaching for a glass of water.
• Thick pork sausages — Gives the dish a juicy, meaty texture that holds up beautifully in the gravy.
• Gluten-free sausages — This recipe uses A Place 2 Meat’s Gluten Free Thick Pork Sausages, so it’s easy to adapt for those avoiding gluten.
• Ready in around 45 minutes — From prep to table.
• Easy to customise — Add carrots, potatoes, capsicum or whatever else is in the crisper.
• Excellent leftovers — Make a big batch and enjoy it twice.

 

Ingredients for Curried Sausages

This recipe keeps things deliberately simple. No complicated pastes, no obscure pantry items — just good quality ingredients that work together to create a properly satisfying homemade curried sausages dish.

Main Ingredients

Ingredient	Amount	Notes
Gluten Free Thick Pork Sausages	6 sausages	From A Place 2 Meat
Vegetable oil	1 tbsp	For cooking
Onions	2, thinly sliced	Adds sweetness and body to the gravy
Curry powder	1 tbsp	Keen’s Curry Powder recommended for classic Aussie flavour
Chicken or vegetable stock	350 ml	Lighter and better balanced with pork; beef stock can be used for a darker gravy
Cornflour	1 tbsp	Thickens the curry gravy
Cold water	2 tbsp	Used to make the cornflour slurry
Green peas	1 cup	Fresh, frozen or canned all work
Salt and pepper	To taste	Season at the end

Using two onions is a deliberate choice here. They break down as they cook, adding natural sweetness and helping to create a fuller, more rounded gravy — not just a thin curry-flavoured liquid.

Optional Ingredients

These aren’t essential to the core recipe, but each one adds something a little different:

• 1 tsp gravy powder — Extra savouriness and a deeper colour.
• Worcestershire sauce — Adds a hint of umami and subtle tang.
• HP sauce — A classic choice for depth and mild sweetness.
• Tomato sauce/ketchup — Balances the savoury elements with a touch of sweetness.

Taste the finished sauce before adding any of these and decide what, if anything, the dish is missing.

 

How to Make Curried Sausages

Getting the cooking order right is what separates a good curried sausages recipe from a great one. We brown the sausages first to build flavour, then soften the onions in that same pan before briefly blooming the curry powder. This sequence ensures nothing scorches and every element contributes properly to the finished gravy.

Step 1 – Brown the Sausages

Heat 1 tbsp of vegetable oil in a large frying pan or skillet over medium heat. Add the 6 thick pork sausages and cook, turning regularly, until well browned on all sides and cooked through — around 12–15 minutes.

Browning is not optional here. The Maillard reaction creates colour and savoury depth on the outside of each sausage, and that flavour carries into the finished gravy. Don’t rush it.

Once cooked, remove the sausages from the pan and set them aside to cool slightly. Slice each sausage into approximately 5 cm pieces and set aside.

Step 2 – Soften the Onions

With the sausages set aside, reduce the heat to medium-low. Add the 2 thinly sliced onions to the same pan, cooking them in the fat and juices left behind by the sausages.

Cook for 6–8 minutes, stirring occasionally, until the onions are fully softened and translucent. Don’t rush this step — properly softened onions add natural sweetness and help create a fuller, more rounded gravy. The leftover sausage drippings add extra flavour to the onions as they cook.

Step 3 – Bloom the Curry Powder

Add 1 tbsp of curry powder to the softened onions and stir through. Cook for around 30 seconds to 1 minute over medium-low heat, stirring continuously, until the curry powder becomes fragrant.

This briefly toasts the spices and activates their aroma — a technique known as blooming. The result is a noticeably deeper, more flavourful sauce compared to simply stirring powder into liquid. Keep the heat moderate and keep stirring — the liquid goes in immediately after this step, so the curry powder won’t be exposed to dry heat for long.

Step 4 – Build the Curry Gravy

Return the sliced sausages to the pan. Pour in 350 ml of chicken or vegetable stock and stir gently to combine everything — the curry-infused onions, the sliced sausages, and the stock.

Bring the mixture to a gentle boil, then reduce the heat to a low simmer. The stock forms the savoury backbone of the curry sauce. Chicken and vegetable stock both complement the lighter, sweeter notes of pork beautifully; beef stock works if that’s what you have on hand and will produce a slightly darker, richer gravy.

Step 5 – Thicken the Sauce

In a small bowl, mix 1 tbsp of cornflour with 2 tbsp of cold water. Stir until completely smooth with no lumps.

Slowly pour the cornflour slurry into the simmering curry while stirring gently. You’ll see the sauce begin to thicken almost immediately. Continue stirring until you reach your preferred consistency.

Important: Never add dry cornflour directly to the hot pan — it will form lumps and be difficult to incorporate. Always make the slurry separately first.

Step 6 – Add the Peas

Stir 1 cup of green peas through the curry. Cook for approximately 5 minutes, or until the peas are heated through and the sauce has thickened to your liking.

At this point the dish should be looking like the classic curried sausages you remember — glossy, thick, and smelling absolutely incredible.

Step 7 – Add Optional Extra Flavour

If you’d like a little extra something, this is the time to add it:

• 1 tsp gravy powder (for colour and savouriness)
• A splash of Worcestershire sauce (for umami depth)
• A dash of HP sauce (for a classic savoury-sweet note)
• A squeeze of tomato sauce/ketchup (to balance the flavour)

Stir through, taste, and adjust.

Step 8 – Season and Serve

Taste the curry and add salt and pepper as needed. Keep in mind that the stock, sausages, and any optional sauces may already carry significant salt, so always taste before seasoning.

Serve immediately while hot.

 

What to Serve with Curried Sausages

Getting the side dish right can take an already good curried sausages recipe from great to genuinely memorable. Here are the best options, ranked from most traditional to most versatile.

Mashed Potato

Mashed potato is the classic. Creamy, buttery mash soaks up the curry gravy in a way that no other side can match, and the combination is pure Australian comfort food at its finest. This is the pairing to go with for a hearty winter dinner — curried sausages and mash is a duo that simply works.

Steamed Rice

Plain steamed white rice is a close second. It keeps the meal simple and lets the curry gravy do all the talking. Brown rice works well if you prefer a heartier texture and a nuttier flavour.

Pasta

Not traditional, but surprisingly good — especially for stretching leftovers into a second meal. Short pasta like penne or rigatoni works particularly well.

Noodles

If you want to turn the recipe into more of a noodle bowl, thick egg noodles are excellent.

Crusty Bread

Thick slices of crusty bread for mopping up the last of the curry gravy. Simple, satisfying, and endlessly effective.

 

Tips for Making the Best Curried Sausages

Follow the recipe and you’ll get a great result. Follow these tips and you’ll get the best curried sausages you’ve made.

1. Use good-quality sausages The sausage is the star of the dish. Using a quality thick pork sausage — like A Place 2 Meat’s Gluten Free Thick Pork Sausages — makes a genuine, noticeable difference. Cheap sausages with high filler content will break down and become mushy in the gravy. Quality sausages hold their shape and stay juicy.
2. Brown the sausages properly — and first Always brown the sausages before anything else. This builds savoury depth through the Maillard reaction, and the drippings left in the pan become the flavour base for the onions and gravy that follow.
3. Let the onions soften in the sausage fat Two onions might seem like a lot, but they cook down significantly and provide sweetness that balances the savoury curry. Cooking them in the sausage drippings adds an extra layer of flavour that you simply can’t get from oil alone.
4. Don’t burn the curry powder Thirty seconds to one minute over medium-low heat is all the curry powder needs. Add the stock immediately after blooming — the liquid will stop any risk of the spices scorching.
5. Choose the right stock Chicken or vegetable stock is the better pairing for pork sausages — it creates a lighter, more balanced gravy that lets the pork flavour come through. Beef stock works but can overpower the sweeter notes of pork.
6. Don’t make the gravy too thick The sauce should be thick enough to coat the sausages and cling to the vegetables, but still spoonable and pourable over mashed potato. If it gets too thick, a small splash of stock or water will bring it back.
7. Taste before adding salt Stock, sausages, gravy powder, Worcestershire sauce, HP sauce, and tomato sauce can all carry significant sodium. Always taste the finished dish before reaching for the salt shaker.
8. Keep the heat gentle after adding the stock A gentle simmer is ideal. Aggressively boiling the sauce will cook it down too quickly and may cause the gravy to become too thick or uneven in texture.

 

Easy Variations on Curried Sausages

One of the best things about a classic easy curried sausages recipe is how naturally it adapts. Here are the most popular variations worth trying.

Curried Sausages with Carrots

Slice 2 medium carrots and add them with the onions at Step 2. They’ll soften as the onions cook and add natural sweetness and extra bulk to the dish.

Curried Sausages with Potatoes

Dice 2 medium potatoes and add them with the stock at Step 4. Simmer until the potatoes are completely tender before thickening the sauce. This turns the dish into an even more substantial one-pot meal.

Spicy Curried Sausages

To dial up the heat, add chilli flakes, a pinch of cayenne pepper, or finely sliced fresh chilli when you bloom the curry powder in Step 3. Just be clear: traditional Aussie curried sausages are mild. This is a variation, not the classic version.

Creamy Curried Sausages

Stir through a small amount of thickened cream or coconut milk at the end of cooking for a richer, slightly more indulgent sauce. Coconut milk in particular adds a subtle sweetness that plays nicely against the curry powder.

Extra Vegetable Curried Sausages

Load up the dish with extra vegetables depending on what’s in the fridge: carrots, capsicum, corn, broccoli, cauliflower, or zucchini all work well. Add firmer vegetables earlier and softer vegetables later in the cooking process.

 

Can You Make Curried Sausages Ahead of Time?

Absolutely — and in many ways, making curried sausages ahead is the smarter move. Like most curry-style dishes, the flavours deepen and meld as the dish sits, making next-day leftovers arguably better than the freshly made version.

To make ahead:

1. Prepare the recipe completely following the steps above.
2. Remove the pan from heat and allow the curry to cool to room temperature.
3. Transfer to an airtight container and refrigerate promptly.
4. Reheat gently in a saucepan over low-medium heat, stirring occasionally, or in the microwave until piping hot throughout.
5. If the gravy has thickened too much in the fridge, add a small splash of stock or water and stir through as it heats.

 

How to Store Leftover Curried Sausages

Refrigerator

Store leftovers in a sealed, airtight container. Refrigerate promptly — within 2 hours of cooking. Reheat thoroughly before serving.

Freezer

Curried sausages freeze well. Portion into freezer-safe containers or zip-lock bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating where practical.

Reheating

Reheat over low-medium heat in a saucepan, stirring occasionally, until piping hot throughout. Add a splash of stock or water if the gravy has thickened during storage. Alternatively, reheat in the microwave in short bursts, stirring between each.

 

Frequently Asked Questions About Curried Sausages

What sausages are best for curried sausages?

Thick pork sausages are the pick of the bunch for this recipe. Their richer flavour pairs naturally with the mild curry gravy, and their size and density means they hold up well during simmering without breaking down. Beef sausages also work, but pork delivers a noticeably juicier, more flavourful result.

Are curried sausages spicy?

No — traditional Australian curried sausages are mild. Curry powder provides warmth, aroma, and a depth of savoury flavour, but it shouldn’t deliver significant chilli heat in a classic version. If you want to add heat, that’s easy enough to do with chilli flakes or cayenne pepper, but the base recipe is family-friendly by design.

What vegetables go with curried sausages?

Onions and green peas are the core vegetables in this recipe. For extra bulk and nutrition, sliced carrots, diced potatoes, capsicum, corn, broccoli, and cauliflower are all popular additions.

What do you serve with curried sausages?

Mashed potato is the most traditional and most satisfying option. Steamed rice, pasta, noodles, or thick crusty bread all work well depending on what you’re in the mood for.

Can I use pork sausages instead of beef sausages?

Yes — and that’s exactly what this recipe recommends. Pork gives the dish a slightly richer, juicier character that pairs particularly well with the mild curry gravy, and is the choice that makes this version stand out.

Can I make curried sausages gluten-free?

Yes, but you’ll need to verify every other packaged ingredient alongside the sausages — particularly the stock, curry powder, gravy powder, and any sauces. Start with A Place 2 Meat’s Gluten Free Thick Pork Sausages, then check everything else against its label.

Can I freeze curried sausages?

Yes. Allow the dish to cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

How do I thicken curried sausages?

Use a cornflour slurry — 1 tbsp of cornflour mixed with 2 tbsp of cold water until smooth, then stirred into the simmering curry. The sauce will thicken noticeably within a minute or two of adding it. Never add dry cornflour directly to the pan, as it will form lumps.

 

The Best Curried Sausages Recipe

Classic Australian-style curried sausages made with thick pork sausages, onions, mild curry powder, peas, and a rich savoury gravy.

Prep Time	~10 minutes
Cook Time	~35 minutes
Total Time	~45 minutes
Servings	4

Ingredients

• 1 tbsp vegetable oil
• 6 A Place 2 Meat Gluten Free Thick Pork Sausages
• 2 onions, thinly sliced
• 1 tbsp curry powder
• 350 ml chicken or vegetable stock (beef stock can be used for a darker gravy)
• 1 tbsp cornflour
• 2 tbsp cold water
• 1 cup green peas
• Salt and pepper, to taste

Optional:

• 1 tsp gravy powder
• Worcestershire sauce, HP sauce or tomato sauce to taste

Method

1. Brown the sausages. Heat oil in a large frying pan over medium heat. Add sausages and cook, turning regularly, for 12–15 minutes until well browned and cooked through. Remove from the pan and set aside. Once cool enough to handle, slice into approximately 5 cm pieces.
2. Soften the onions. Reduce heat to medium-low. Add sliced onions to the same pan and cook in the remaining fat for 6–8 minutes until softened and translucent.
3. Bloom the curry powder. Stir in curry powder and cook for 30–60 seconds over medium-low heat until fragrant. Add the stock immediately after.
4. Build the gravy. Return sliced sausages to the pan. Pour in stock, stir to combine, bring to a gentle boil, then reduce to a simmer.
5. Thicken. Combine cornflour and cold water in a small bowl. Stir until smooth, then pour into the pan and stir gently until the sauce thickens.
6. Add peas. Stir in the peas and cook for approximately 5 minutes until heated through and the sauce has reached your preferred consistency.
7. Add optional flavourings. Stir through gravy powder, Worcestershire sauce, HP sauce or tomato sauce if desired.
8. Season and serve. Season with salt and pepper. Serve hot with mashed potato, rice, pasta or noodles.

 

The Best Curried Sausages Start With the Best Sausages — From A Place 2 Meat

You can have the perfect method, the right curry powder, and a beautifully balanced gravy — but if the sausages aren’t up to scratch, the dish won’t hit the way it should. The sausage is the centrepiece, and it deserves to be treated like one.

That’s why this recipe calls for A Place 2 Meat’s Gluten Free Thick Pork Sausages. These are thick, well-seasoned pork sausages that hold up beautifully in the gravy — no splitting, no shrinking down to nothing, no mystery fillers. Just proper sausages that deliver a juicy, flavourful result every time.

They’re available in both 500g and 1kg options, making it easy to scale this recipe up for a bigger crowd or stock the freezer for a later batch.

Beyond curried sausages, these sausages are incredibly versatile — brilliant on the barbecue, excellent in a toad-in-the-hole, and just as good kept simple with a bit of mash and gravy. You can explore the full sausage range at A Place 2 Meat to see what else is available.

If you’re in Brisbane and you want quality sausages from a butcher that takes its product seriously, A Place 2 Meat is the one to know. Order online today and make your next batch of curried sausages the best one yet.