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.
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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.
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Curried Sausages Recipe
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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
109 responses to “Easy Curried Sausages Recipe”
Delicious! Even my fussy husband enjoyed it! I used the xanthum gum to thicken and it was great. I had cauliflower mash and hubby had potato!! Thank you
Amazingly great! As always. I cooked mine on the stovetop while I did the Creamy cauliflower mash in the thermo. It’s was basically done at the same time. I used xanthan gum. However I cooked my sausages first as I did a double batch and had extra sausages for my daughter to cook up. She 3 so curry isn’t her thing YET. So after doing onion,powder,garlic,ginger I put the sausages back in. I also didn’t have any lemongrass so subbed it for lemon zest and a touch of juice. Now I’m not normally a fan of sausages. It’s usually a once a year if I have to sort of thing. But ohhh my word I loved this recipe and goes really great with Megan’s Creamy cauliflower mash. 👍💜
After seeing so many posts declaring curried sausages as the absolute favourite I thought I must be missing something. ( had never even heard of them until I lived in Melbourne )
So made this recipe tonight. I used the gourmet pork chipolatas from my local butcher and thickened with inulin.
The sauce is truly delicious, could have had that as soup, inulin doesn’t thicken like xanthan just gives a very satisfying ‘body’.
I’ll definitely make it again but will use chicken or maybe white fish next time. (I was right, sausages are not for me😊). But the sauce… oh the sauce. Thank you Megan, such a quick, easy and absolutely delicious mild curry.
I tried it with gelatin but it didn’t thicken enough so a made a slurry of arrowroot and water I also added more curry powder as we like it a bit spicier but they were delicious especially with cauli mash I used a pork sausage called The Godfather they are a bit spicier
This was yummy and so easy to make. I made this on the stovetop and used xanthan gum as thickener. This worked really well, the sauce was like a thick gravy. I made the mistake of using herbed chicken sausages, will try plain beef next time. Thanks for the recipe Meg😊Haha! I am sure it was still good with chicken snags too Sarah. Thanks for the review and I am so happy you enjoyed it.
This one is definitely going in the rotation! Used tomato paste because I didn’t have tomatoes, used Babas meat curry powder and made zoodles instead of the mash. It sat on low for 30+ min, the gravy thickened nicely with Xanthan gum and it was tasty and delicious! Enough for left offers tomorrow night for the two of us. Thanks Megan!You are most welcome Rachel and I am so glad you enjoyed it. Also thanks for leaving a review on how you made it and what you thought. x
This was exceptional. Easy to make and easy to eat. I haven’t had curried sausages for decades and this brought back amazing memories of my childhood. I thickened with zanthum and cooked using the conventional method. This will be a new regular easy go to dinner.Yay! So glad you enjoyed it Sue. Always good for a little wander down memory lane with great food (without the carbs). Thanks for giving it a try and coming back to leave a review.
This was fabulous. Made in the frypan. And use xanthan gum to thicken. I couldn’t find lemongrass paste in the shops so made my own with fresh lemongrass. Was universally loved my the family. Even my super fussy 4 year old are without a peep.
Delicious, creamy with enough spice to make all your childhood, winter comfort memories come flooding back.
The recipe is easy to follow, with easy to find ingredients, which I cooked in my TM6.
I used English style chipolata, along with coconut cream, and the gravy thickened nicely with Xantham gum.
Served with cabbage (that’s what was in the fridge), this will be a regular on the weekday menu.Oh, Louise that is so great that you enjoyed it and it worked perfect in the thermie. We all love an easy meal that is fuss free but has a bit of comfory and nostalgia. I am glad you loved it and thanks so much for taking the time to come back and leave a review too.
Easy and delicious.
Four adult kids and hubby devoured it.
Used thermomix and gelatin.
Will be making it regularly.Yay! I am loving that the families are loving this dish. Old school is totally in vogue again! Thanks for giving it a try Kathy and for letting us know how it went with the judges… I mean family! 😂
Delicious, took all my will power not to eat the whole thing in one sitting. I used Cumberland sausages. I didn’t have lemon grass so I omitted it and used coconut milk rather than cream as it’s what I had in. Thickened it with xanthan gum. Highly recommended *****I am so happy you enjoyed it Simon. I love Cumberland sausages too and I imagine they went perfect with the sauce. Thanks for giving it a try and letting us know how made it. Oh, and for coming back and leaving a review. It is so appreciated. Cheers
I tried this recipe tonight with the new cauliflower mash. It was a big hit! Delicious creamy gravy and thick tasty mash. I used conventional method and fresh lemongrass. Just enough bite in the curry. I used keens curry powder and xanthum gum for the thickener. It’s a winner!Yay! Thanks for trying it Tracey and leaving a review with how you made it. I am so happy that you enjoyed it.
Tested this recipe with conventional method. I used xanthan gum and it was absolutely delicious. My husband said better than the original. Thankyou for another easy superb recipe. 😁Yay! So glad you enjoyed it and thanks for coming back and letting us know how the recipe went. So good with the hubsters tick of approval too.
Tested with the Thermomix method using Xanthan gum. Served with dairy- free Cauliflower Mash and steamed vegs. Great flavour, everyone enjoyed itAwesome Michelle! So glad you made it and enjoyed it with a dairy free mash. I have a vegan mash coming out soon for you to try x.
What great flavours. Not the usual curried sausages. The family loved it. Will definitely be on the menu regularly. I used the thermie method to make the sauce then when adding the sausage and veg I cooked it on the stove top. I went with the gelatin and I also doubled the sauce ingredients because I added some veg as well. Thickened up really nice. You won’t go wrong making this.So glad it was a family favourite Kathy and worked with the gelatin for a thickener. Thanks for also taking the time to come back and let us know how it was.
A very delicious curry, lots of sauce I used just the gelatin to thicken, cooked in the thermomix and really didn’t thicken at all, will use xanthum gum next time. I also added zucchini and pumpkin in the sauce. Served with cauliflower and broccoli mash. Megan a great recipe, definitely worth making 😋I am so happy you enjoyed it Sharon. If do use a good quality gelatin and tend to add more as needed like you would with cornflour in a gravy. The xanthan definitely does the trick though. Thanks for leaving the review and I am glad you found it worth making.
This was plate licking good, I made Megan’s curry spice mix, cooked on the stove top,next time I’ll cut back on the stock, couldn’t get it to thicken with the gelatin and ended up using gum at the end. Was still quite runny but we just ate the sauce like a soup. Will definitely be making it again. Many thanks.Glad you enjoyed it Lynne and made the Malayasian Meat Curry Powder. You can just add a little more gelatin (and time) to thicken it but yes the xanthan gum does thicken it much quicker. It makes me happy to know you will give it another run one day too. x
So easy to make! I used what I had in my pantry which meant lemon zest as I didn’t have lemongrass paste and I used gelatin instead of Xanthan gum. Even hubby was impressed. A simple snag made very tasty.I am so glad you found it easy and tasty. Another tick from the hubster is a win in my opinion. So glad you both enjoyed a good home cooked meal.
Tested with the Thermomix method using xanthan gum. So delightful. Everyone loved it. I have now 300 to 500 ml of left over curry sauce that will be the base for a delicious soup.That is so awesome Olivier. Thanks for the super-fast test and feedback.
Yum can’t wait to make it .. loving all your new recipes Megan 😍Awesome Lynda! Let us know what you think x
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