Why You’ll Love This recipe
Easy to make and Budget friendly – minimal food prep is needed for this creamy curried sausages recipe.
Low carb and keto friendly – this sausage curry has no cornflour or wheat flour. The recipe is both gluten-free and grain-free.
Great Comfort Food – just like mum’s curried sausages you enjoyed growing up, this recipe is nostalgic and the 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 plant-based sausages for vegan sausages with curry sauce.
More Keto Curry Recipes: Old Fashioned Curried Mince / Red Curry Chicken
What are Curried Sausages?
These really are the best-ever curried sausages! Traditionally made with beef sausages, gravy, onions, and peas, this one-pot recipe has a little Mad Creations twist.
Australians refer to this classic curry meal as bangers and mash or curried snags. We are big on nicknaming everything! 😂 It has been a family favourite meal for decades.
An Australian curried sausage recipe is not usually a hot curry like you might find in an Indian sausage curry. You can make it spicier if you like, though.
Curried sausages are best served over mashed potatoes or Cauliflower Mash (for an amazing low carb option). I have served mine with Lemon Gremolata. The gremolata herb sauce is a perfect match for the rich curry sauce.
Best Sausage Recipes to try: Easy Devilled Sausages / Rougaille Saucisse (Sausage Rougail)
Watch Me Make It
The Ingredients
Scroll to the bottom of this post for the quantity of each ingredient used in our best curry sausages recipe.
Curry powder – I use 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 too.
Sausages – choose the sausages you love the most. Beef sausages, pork sausages, chicken or vegetarian sausages. The choice is yours. I choose a low-carb gluten-free sausage to use with this curry recipe. I recommend a good-quality beef sausage that has lot of nice healthy fats. A leaner sausage will be tough and drier when cooked in the curry.
I choose low-carb sausages that are not too lean. My local butcher can make some with my own spice mix and no additives. The sausages used can be precooked sausages if you prefer, or even leftover BBQ sausages. Some recipes might have call for par-boiling the sausage. I don’t recommend boiling as you are removing the flavour.
Gelatin – I use powdered gelatin to thicken the curry gravy. Cornstarch, flour, or xanthan gum can be used as a substitute.
How To Make Curried Sausages
For your convenience, I have included stovetop and how to make Thermomix curried sausages.
Jump to Recipe Card for Full Ingredients and (both) Cooking Methods
Step 1. Pan fry the sausages over medium heat until browned all over. 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 2. Sauté the garlic, ginger, onion and curry powder. Once the onion is soft add half a cup of beef stock and the gelatin (or thickener you are using). Simmer until it begins to thicken.
Step 3. Add the tomatoes and cream and simmer until it begins to thicken
Step 4. Add the sausages and any extra stock you want. Simmer until thick and saucy. Serve.
How To Make Thermomix Curried Sausages
Step 1. Cook sausages in a large skillet until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces. Set aside.
Step 2. Add butter to mixer; melt 90 sec/100°C/stir. Add garlic, ginger, curry powder, and onion; chop 3 sec/speed 5. Scrape down sides of bowl; cook 5 min/100°C/stir/MC off. Leave to cool for 5 minutes.
Step 3. Add half a cup of bone broth and the gelatin; cook 4 min/100°C/speed 3.
Step 4. Add another half cup of broth, tomatoes, and cream (if using). Cook 4 min/100°C/speed 3. Add remaining broth if you want it saucier. Add sausages; cook 4 min/100°C/reverse/stir. Season to taste. Serve sausages with cauliflower mash and garnish with fresh herbs.
HOT TIP: The more stick you use in the Thermomix the less likely the sauce will thicken. You can however add an extra tablespoon of gelatin with the remaining stock. Extend the cooking time if needed to help thicken the sauce.
Variations
Talking Italian – use Italian sausages, leave out the cream and use a tablespoon of tomato paste in the sauce. Serve with parmigiano and Pesto Alla Genovese. A good Italian Chianti will help to help cut through the richness of the tomato sauce.
Sausage Casserole – After browning the sausages add all the ingredients to a Dutch oven and slow bake in the oven until thick. Top with piles of mashed potato or mashed cauliflower and sprinkle with parmesan. Bake until a crust forms on the mash.
Add more vegetables – my curried snags do not really have any veggies. Add more like diced celery, carrots, capsicum and/or a cup of frozen peas.
FAQs and Hot Tips
Absolutely! Spoon into individual portions and freeze in an airtight container for a freezer-friendly keto meal.
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.
To cook curried sausages in the Instant Pot; just add all ingredients to the pot (fry and slice sausages first) and stir well. Seal the lid and cook on Pressure/5 minutes/natural release. Stir and simmer to thicken the sauce if needed.
More Recipes To Try
For more easy keto dinners to make at home.
I hope you love our best curried sausages 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 Recipe
Ingredients
- 600 g (1 ⅓ lb) low carb sausages
- 1 tablespoon (1 tablespoon) butter or olive oil
- 1 clove (1 clove) garlic finely minced
- 1 tsp (1 tsp) ginger finely minced
- 1 tablespoon (1 tablespoon) curry powder or Malaysian Meat Curry Powder (click for recipe)
- 1/2 small (1/2 small) onion finely sliced
- 1-2 cups (1 cups) beef broth/stock click for recipe
- 1 tablespoon (1 tablespoon) gelatin
- 1/4 cup (¼ cup) crushed tomatoes
- 1/4 cup (¼ cup) cream or coconut cream
- Salt and pepper to taste
TO SERVE
- Cauliflower Mash
- 1 tablespoon (1 tablespoon) fresh parsley finely chopped
Instructions
CONVENTIONAL METHOD
- Cook sausages in a large skillet until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces. Set aside.
- Melt the butter in the skillet; add garlic, ginger, curry powder, and onion; sauté until the onion is translucent.
- Add half a cup of broth and gelatin; cook, stirring until the gravy thickens.
- Add another half cup of broth, tomatoes and cream (if using); cook stirring until gravy thickens. Add sausages and more broth (if you want it saucier) and cook a further 1-2 minutes until heated through. Season to taste. Serve sausages with cauliflower mash and garnish with fresh herbs.
THERMOMIX METHOD
- Cook sausages in a large skillet until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces. Set aside.
- Add butter to mixer; melt 90 sec/100°C/stir. Add garlic, ginger, curry powder, and onion; chop 3 sec/speed 5. Scrape down sides of bowl; cook 5 min/100°C/stir/MC off. Leave to cool for 5 minutes.
- Add half a cup of bone broth and the gelatin; cook 4 min/100°C/speed 3.
- Add another half cup of broth, tomatoes, and cream (if using). Cook 4 min/100°C/speed 3. Add remaining broth if you want it saucier. Add sausages; cook 4 min/100°C/reverse/stir. Season to taste. Serve sausages with cauliflower mash and garnish with fresh herbs.
INSTANT POT METHOD
- Cook sausages in a large skillet until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces. Place into pot.
- Add remaining ingredients to the pot and give a good stir. Seal the lid and cook on High Pressure/5 minutes/natural release for 5 minutes then quick release. Stir and simmer until the sauce thickens.
Video
Notes
Your Own Notes
Nutrition
108 responses to “Easy Curried Sausages Recipe”
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can I use some merguez sausage? the recipe looks so comforting, especially in these cold winter times!-
You sure can.
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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!-
Yay!
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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.-
So happy you enjoyed it Marilynne
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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.-
You are very welcome Tracy. So good to hear everyone enjoyed theirs.
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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!-
So happy you enjoy them Helen.
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This was a quick easy meal that my boys loved. Will definitely make this again, its going to become a regular in our household.
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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 🥰 -
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 -
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.-
That is so awesome Narelle. I love it when a recipe is enjoyed by the whole family.
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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. -
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 -
Very tasty 😋 -
Hubby said not enough stars for the rating so that in itself has to tell you how much he enjoyed it he loves curried sausages the sauce is unbelievable so yummy I will be making this again but using either chicken or prawns as the protein-
Yes I too think a good curry prawns and cauliflower rice would be fabulous! Thanks for the feedback and the few extra stars from the hubster *******
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These are very delicious sausages. Spicy, but not too hot so all members of the family enjoyed them. Tried to thicken with the gelatin, but it didn’t work, so used the xanthan gum and it was great. Thanks-
So glad you enjoyed them Vicki. The gelatin does take a bit longer to thicken but xanthan gum works incredibly good with this recipe.
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Wow what a taste sensation. I haven’t had curried sausages in years so this was a winning dish for me and my family. I used xanthum gum as my thickener and cooked conventional method. I cooked the sausages first as I had my 2 year old grandson with me and he happily ate a plain sausage with cauliflower mash. My daughter in law loved it too. She took the rest home for lunch and it got a huge thumbs up from her. I will be making this on a regular basis. It’s a truly great recipe.-
Yay! Thanks for letting us know it was a winner Lynda. And a big thank you for letting us know how it went with the family. Always love to hear when you have a win in the kitchen xx.
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Amazing! We have new fave on our menu. Cooked with thermo method and xanthan gum.
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Got to love how the thermi makes this even easier too. Thanks, Cherry, for giving it a try and letting us know how it went. I am so happy you have a new fave to enjoy x.
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This is my sons favourite meal. He had double serves of this recipe. Everyone loved it. I used the xantham gym as the thickener and cooked in stove top. Will be doing this recipe again.-
Oh, that is so awesome Casey. It is so great to make a meal that everyone loves and loves you all the more for making it. Thanks for taking the time to leave a review too it means a lot to me too.
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Made this for tea tonight. Got the thumbs up from everyone!
Used pork sausages from ALDI, made my own lemongrass paste.
Very tasty and easy to make!-
Yay! I am so happy you enjoyed it and got a thumbs up Fran. Thank you also for leaving a review and letting us know how it went.
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This is such a great recipe and so easy to make. I used the conventional method and xanthan gum. Also used minced ginger and garlic instead of fresh. It was absolutely delicious and hubby went back for seconds. Will be making again for sure. Keep up the good work Megan!!-
Thanks Kelli, now you have to keep up the good work haha! Meals enjoyed together are the best ever!
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Very nice. Served with the cauliflower mash and the Family enjoyed it. I didn’t make my own curry powder, I just used store bought. I used Xanthan gum as thickener and allowed the sauce to reduce down, so it was thicker than what others have done. Thanks Megan, I will make it again and might experiment with the curry powder for different flavours. It’s a keeper.
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