Curried Sausages Recipe

Bringing an old fashioned curried sausages into the new millennium. This curried sausage recipe is low in carbs (3g net carbs) and so simple to make. Ready in just 30 minutes for the perfect midweek comfort food dish.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Why You’ll Love This recipe

Easy to make – minimal food prep is needed for this creamy curried sausages recipe.

Budget friendly – with the growing cost of living we all love a budget meal.

Low carb and keto friendly – keto curried sausages are pretty simple to make. These curried sausages have no corn flour or wheat flour. The recipe is gluten free and grain free.

Great Comfort Food – just like mums curried sausages you enjoyed growing up, this recipe is nostalgic and a good kind of old-fashioned.

Versatile – while this is a creamy curried sausage recipe you can make it without cream too. Add more vegetables, or even substitute vegan sausages for a great vegetarian curried sausages.

What are Curried Sausages

To me, curried sausages is a very old-fashioned recipe. I remember my mum making it for the family when I was very little. I had no idea it was still popular nowadays.

Traditionally made with beef stock, onions and a smattering of frozen peas this easy dish was on the plates of many families in Australia through the 70’s and 80’s. Lovingly referred to as bangers and mash it is usually served with mashed potato. To keep this recipe low in carbs and keto-friendly I serve it with our (amazing) Cauliflower Mash.

Related Recipes Thai Panang Chicken Curry / Keto Massaman Curry Chicken

Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our sausage curry recipe.

curried sausage ingredients

Curry powder – I use my Malaysian Meat Curry Powder which is similar to Babas Meat Curry Powder. You can use any curry powder you prefer. Keens Curry is most commonly used however it does contain rice powder. You can also use a curry paste in this sausage curry.

Sausages – choose the sausages you love the most. Beef sausages, pork sausages, chicken or vegetarian sausages. The choice is yours. I choose low carb sausages or get my local butcher to make some up with my own spice mix and no additives.

Stock – you can use beef or chicken stock in this recipe. If needed you can use vegetable stock as well. I do find the stock adds more flavour than broth.

How To Make Them

For convenience I have included both a conventional method and how to make keto curried sausages with a Thermomix. Either way you do it the recipe is fantastic. The method included with the Thermomix doesn’t involve any extra steps but still results in a very creamy and delicious curry sauce.

Step 1. Sauté the onion, in the butter with curry powder, lemongrass paste, ginger and onion. Once the onion is soft remove from the pan.

Step 2. Fry the sausages until almost cooked through. By not frying until they are done this will keep the moist and succulent. They will continue to cook in the gravy once added back to the pan (or Thermomix). Sausages can be steamed in the Thermomix, if preferred.

Step 3. Add 1 cup of the stock and xanthan gum (or gelatin) to the pan and cook until thick. Add remaining stock, tomatoes and coconut cream. Return the onions and sausages to the pan and cook until thick. Serve with Creamy Cauliflower Mash fresh parsley or coriander leaves.

bowl of sausages and mash in a brown bowl

FAQs and Hot Tips

Can I freeze curried sausages?

Absolutely! Spoon into individual portions and freeze in an airtight container for a freezer-friendly keto meal.

Can I make Curried Sausages in the Thermomix?

You sure can! I have included the method in the recipe card.

How to make curried sausages in the slow cooker?

Yes you can. Brown the sausages and slice them first. Add all the ingredients to the slow cooker and cook on low for 4-6 hours or high 2-3 hours. Turn the heat up to thicken as needed.

Can I make curried sausages in my Instant Pot?

To cook curried sausages in the Instant Pot just add all the ingredients to the pot and give a good stir Seal the lid and cook on Pressure/5 minutes/natural release. Stir to evenly distribute the xanthan gum and thin with extra stock or water, if needed.

I hope you love our keto curried sausages without cornflour recipe as much as I do! If you do, then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a recipe worth trying.

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Curried Sausages in a brown bowl with cauliflower mash.

Curried Sausages Recipe

Bringing an old fashioned curried sausages recipe into the new millennium. This sausage curry recipe is low in carbs (3g net carbs) and so simple to make. Ready in just 30 minutes for the perfect midweek comfort food dish.
4.98 from 42 votes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Lunch and Dinner
Cuisine: Australian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 547kcal
Author: Megan Ellam
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Servings: 4 people
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Ingredients

  • 1 tablespoon butter or olive oil
  • 1 clove garlic finely minced
  • 1 tsp ginger finely minced
  • 1 tablespoon curry powder or Malaysian Meat Curry Powder (click for recipe)
  • 1/2 small onion finely sliced
  • 600 g low carb sausages
  • 2 cups beef broth/stock click for recipe
  • ½ teaspoon xanthan gum or 1 tbsp beef gelatin
  • 1/4 cup crushed tomatoes
  • 1/4 cup coconut cream or cream
  • Salt and pepper to taste

TO SERVE

Instructions

CONVENTIONAL METHOD

  • Heat butter in a large frying over medium heat. Add garlic, ginger, curry powder, and onion; sauté until onion is translucent. Remove from the heat and set aside.
  • In the same pan cook sausages until golden and cooked through. Remove the sausages from the pan and slice into smaller pieces; add to the onion mixture.
  • Add 1 cup of the bone broth and xanthan gum (or gelatin) and cook whisking until the gravy thickens.
  • Add remaining bone broth, tomatoes, and coconut cream cook stirring until gravy thickens. Add sausages/onion mixture and cook a further 1-2 minutes until heated through. Season to taste. Serve sausages with cauliflower mash and garnish with fresh herbs.

THERMAL METHOD

  • Add the butter to the mixer; melt 90 sec/100°C/stir. Add garlic, ginger, curry powder, and onion to mixer; chop 3 sec/speed 5. Scrape down the sides of the bowl; cook 5 min/100°C/stir/MC off. Leave in the bowl to cool for 5 minutes.
  • Cook the sausages in a pan over medium-high heat until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces; set aside.
  • Add 1 cup of bone broth and xanthan gum (or gelatin) into the mixer; cook 4 min/100°C/speed 3.
  • Add the remaining broth, tomatoes, and coconut cream. Cook 2 min/100°C/speed 3. Add sausages to mixer and stir to cover. Cook for a further 4 min/100°C/reverse/stir. Season to taste. Serve sausages with cauliflower mash and garnish with fresh herbs.

Notes

INGREDIENTS AND SUBSTITUTES
Any vegetable(s) of choice can be added to the curried sausages. 
Find low carb sausages at the supermarket or ask your butcher to make them. I use Three Aussie Farmers sausages from Coles supermarkets. They have a range of sausages that are between 1-2 g net carbs per sausage.
Curry Powder – I have used my Malaysian Meat Curry Powder but you can use your favourite curry powder, like Keens Curry Powder or any curry paste you like. We have a great Massaman or Red Curry Paste that would go great with this curry sausage recipe.
For a delicious keto vegan curried sausages option simply replace the sausages for vegan sausages and swap the broth for a vegetable broth.
Always use xanthan gum sparingly as it can leave a slimy mouth feel. If the gravy is slimy simply add more broth to thin it out. Glucomannan powder, arrowroot flour, or corn flour can be used in its place.
This recipe yields approximately 4 servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4. The result will be the weight of one serving. 
Nutritional values shown are a guideline only. They are for 1 serving using the ingredients listed. 
All recipes have been tested using all of the cooking methods included by various recipe testers.
You can freeze curried sausages. Store it in the fridge for a max of 3-4 days or freeze in individual portions for simple lunches and dinners.
 
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

Nutrition

Serving: 1SERVE | Calories: 547kcal | Carbohydrates: 5g | Protein: 24g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 1012mg | Potassium: 501mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 3mg | Magnesium: 32mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    66 Comments

  • Tania McKewin says:

    5 stars
    Wow this was so easy and super delicious. I doubled the recipe as I wanted to make it for lunches or dinners this week while I’m working. Cooked sausages in frypan, made sauce in the thermomix and then added sauce to frypan and let it simmer for 10 minutes. Will definitely be making again that’s for sure. Hubby loved it too!!
    Thanks Megan, your a gem xx

  • Tionee says:

    5 stars
    Absolutely delicious!! Was super tasty and full of flavor,
    Best curried sausages I have ever had. More delicious than tranditional curried sausages.
    I forgot beef stock (woops!)
    I had chicken stock in my pantry and so used that instead and was still soooo good!
    Can’t wait to make it again.

  • Narelle says:

    5 stars
    We had this for dinner during the week. 4yr old grandson went back for seconds. Will definitely be making again this week and will double recipe so we have leftovers for lunch. Definitely will be cooking this one over and over.

  • DEBRA CALDERWOOD says:

    5 stars
    made this again tonight but used prawns instead of sausages once again it was so yummy and once again hand hubby gives it the big thumbs up have leftovers for hubby’s lunch tomorrow

  • Sioux R says:

    I swore I would never make curried sausages when I left home. Mum (god bless her) made them so memorable that I didn’t want to eat them again. EVER.
    Stage left, Megan Ellam. These are soooo darn good that I’ve made them numerous times & my husband loves them.
    Thank you Megan. Another excellent eternal recipe for the collection 🥰

  • Amanda says:

    This was a quick easy meal that my boys loved. Will definitely make this again, its going to become a regular in our household.

  • Helen J says:

    5 stars
    I love curried snags.. and I especially love this recipe. I made it exactly to the flavours this time and it is delicious. The xanthan is definitely the thickener of choice. I also added in a large zucchini. Very flavoursome and great way to use sausages. Is a winner in this household for sure!

  • Tracy Wilkinson says:

    5 stars
    This recipe doesn’t disappoint, so tasty and quick, keto ticks all the way. We added our leftover veggies of carrot, celery, broccoli, tomatoes and zucchini to this recipe and was heavenly. The recipe doesn’t need a hit of veggies but we tend to bulk our meals up with veg to make it go further. We have our adult son living with us and he needs carbs to he will have this with rice or mashed potato. We will have ours plain or with keto mash. Thanks again Meg this is a winner.

  • Marilynne Read says:

    5 stars
    This is so tasty! I used Keen’s Curry Powder as it’s milder than the one suggested. I added an extra half cup of beef broth, green beans, and zucchini.

  • Eileen C says:

    5 stars
    Had these with Creamy Cauliflower Mash & they were delicious. There being only 2 of us, I put half away for later in the week. WOW! Those few days in the fridge with the flavours developing meant that our second serving tasted absolutely amazing! I shall be making this dish a day or so before eating it in future – just like a regular curry, it’s always better the next day! Thanks, Megan – I’d never had curried sausages before, but thanks to you, I’ve discovered that I love them!

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