Curried sausages

Curried sausages was not something we had regularly growing up – if ever, actually?? – and it was not until Rob and I were married a good few years that I was properly introduced to them. I am a massive fan of anything with curry powder in it 😄 so I am actually surprised it took me so long to give this meal a go. Curried sausages is a great family meal – quick and easy to prepare, as well as budget friendly. Most kids I know are happy to eat sausages, and you can absolutely adjust the amount of curry you put in to make sure it is suitable for all tummies. I like to serve our curried sausages with steamed rice, although Rob tells me that ‘mashed potatoes is really where it is at’ 😄. Either way you fancy, the curried sausages are the star of the dish and you can pick your side depending on what your tummy tells you that day (or what is in your pantry).

My disclaimer for my pictures below is that this is by no means a glamorous dish – it would definitely score higher marks for personality than for looks – but it is a delicious and homestyle meal that the family will enjoy and is quick and easy to prepare!


1 tbsp olive oil
800g thin barbecue sausages
1 clove of garlic, minced
1 onion, peeled and sliced
1 tsp curry powder (adjust to your taste, but I find that 1 tsp is mild enough for Evelyn)
2.5 cups of chicken stock
1 large carrot, peeled and diced
3/4 cup frozen peas
3/4 cup frozen corn kernels
1/4 cup fruit chutney (I use Mrs Balls Chutney)
2 tbsp Worcestershire sauce
1 tbsp brown sugar
salt and pepper to taste
white rice to serve
dried or fresh parsley (optional, for garnish)

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4 people


Warm oil in a large, heavy based saucepan. Add sausages and cook, turning frequently until they are cooked through. (Y0u may need to do this in a couple of batches depending on the size of your saucepan). Transfer to a plate to cool. Once they are cooled, cut the sausages into bite sized pieces and set aside.


Add the onions, garlic and carrots to the saucepan and sauté until softened. You will likely have enough oil in the pan from cooking the sausages first, but if you don’t, add a touch more olive oil to fry in.


Add the curry powder and stir through until fragrant.


Add the fruit chutney and stir through to combine.


Add the stock to the pan and then return the sausages into the mixture. Add the Worcestershire sauce and brown sugar and stir to combine.


Bring the curried sausages to the boil, then turn the heat right down and simmer, uncovered, for about 20 minutes until the liquid reduces and you are left with a thicker sauce. Keep an eye on the mixture as it simmers and if you need to add a little bit more hot water, do so. You do want the sauce to thicken but there needs to be some liquid remaining to serve over your rice or potatoes.

Once your sauce has thickened, add your frozen peas and corn. Stir through for 1-2 minutes until cooked through.


Taste your sausages and sauce and add salt and pepper to taste. Then, serve with your steamed rice or mashed potato and garnish with parsley (if desired). ENJOY! 💜





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