Easy curry sausage recipe

The ultimate retro recipe for sausages – curried Sausages. It’s the top 80’s old-fashioned recipe – curry sausage gravy with carrots and beans.

Curried Sausages

As retro as bell bottoms, pants are curried sausages. Flares are slowly making a comeback ….., as fashion-savvy people are aware.

Curried sausages have always stayed in style, in my opinion!!

If you are still deciding about this retro favorite, consider this: Curry Sausages are just sausages in gravy with an addition of curry flavor.

If you enjoy these three things, then this recipe is for you!

What you need

This recipe is simple. It’s the same as Sausages and Gravy.

Some old recipes call for water instead of broth or stock when making curried sausages, but it lacks flavor.

Some older recipes suggest the sausages be boiled rather than browned. This made me cry!?

How To Make It

This quick and easy dinner recipe is called Curried Sausages. Browning the sausages takes about 6-8 minutes. Making the curried sausage gravy takes only 5 minutes!

  • Brown sausages. Remove and chop into pieces if desired.
  • Saute onions and garlic — essential flavor base for a simple sauce.
  • Cook off curry powder. This little extra step brings out the curry flavor, an essential step for a sauce. I do this in my chicken currycurried rice, and other simple recipes.
  • Cook off the flour. This will thicken the gravy.
  • While mixing, add the chicken stock in small amounts.
  • Add sausages, peas, and carrots.
  • Let the sauce simmer for a few minutes– it will thicken to a gravy consistency.
  • Serve over rice, noodles, or bread.


    • ▢ 0.5 tbsp of oil
    • ▢ Choose from 600g/1.2lb sausages (Note 1)
    • ▢ Two minced garlic cloves
    • ▢ Half and slice one onion
    • ▢ One carrot peeled and sliced diagonally.
    • ▢ Curry powder 1 tbsp or more
    • ▢ 3 tbsp of any flour (Note: 3 for GF).
    • ▢ Low sodium chicken broth or stock, 2 cups (500ml).
    • ▢ 1 tsp Sugar
    • ▢ Add more salt to taste.
    • ▢ Black pepper, 1/2 tsp
    • ▢ 1 cup frozen peas


    • Heat oil in a large pan over medium heat.
    • Remove sausages after browning all sides. Slice sausages diagonally if desired.
    • Add garlic and onions to the same pan. Cook for 2 minutes or until the onion is translucent.
    • Stir for 30 seconds.
    • Add the flour and stir for 30 seconds.
    • Pour in the chicken stock slowly while mixing continuously.
    • Stir well and add carrots, sugar, and salt.
    • Add the sausages and peas. Bring to a simmer, and cook for about 3 minutes until the sauce is thick.
    • Serve over mashed potato, rice, pasta, or noodles. Try mashed cauliflower for a low-carb option!


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