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.
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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.
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