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Sometimes the most comforting meals come from the simplest ingredients. This recipe for Curried Sausages takes me back to my grandmother's kitchen where delicious aromas would fill the house. The magic happens when juicy sausages meet a richly spiced curry sauce creating a budget friendly dinner that my family requests again and again.
The Beauty of Simple Cooking
Life gets busy in my kitchen but this recipe never fails me. I love how the ingredients are pantry staples that transform into something special. The one-pan approach means less cleanup which is always a win. When my kids have friends over I make a double batch since it freezes perfectly for those hectic weeknight dinners.
Kitchen Essentials
- Sausages: 1 lb (500g), beef, pork, chicken, or vegetarian. Use high-quality sausage links for the best flavor and texture.
- Onions: 1 medium, sliced. Choose brown, white, or red onions.
- Carrots: 2 medium, peeled and sliced. Adds a natural sweetness and texture.
- Frozen Veggies: 1 cup of peas and corn. Versatile and easy to use.
- Curry Powder: 2 tablespoons. Use your preferred blend for the desired level of spice.
- Broth: 2 cups (500ml), beef, chicken, or vegetable. Forms the base of the curry gravy.
- Flour: 2 tablespoons, all-purpose. Thickens the curry sauce; substitute with cornstarch for a gluten-free option.
Let's Cook Together
- Cook the Sausages
- In a large pan, cook the sausages over medium heat until browned on all sides. Remove from the pan and set aside.
- Sauté the Onions and Veggies
- In the same pan, add sliced onions and carrots. Sauté until softened, about 5 minutes. Stir in the frozen peas and corn.
- Add the Curry Powder
- Sprinkle curry powder over the veggies and stir well to coat. Cook for 1–2 minutes to toast the spices.
- Thicken the Gravy
- Sprinkle flour over the mixture and stir to combine. Slowly add broth, stirring constantly to prevent lumps, until the sauce is smooth and thickened.
- Simmer the Sausages
- Return the sausages to the pan, cover with the curry gravy, and simmer for 10–12 minutes until heated through and flavors meld.
From My Kitchen Journal
Through years of making this dish I've discovered some lovely variations. Last week I tossed in some diced apple which added such wonderful sweetness. When my sister visits I spice things up with extra cayenne since she loves heat. For special occasions a splash of cream makes the sauce absolutely luxurious.
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Serving Suggestions from My Table
Nothing beats this curry ladled over clouds of mashed potatoes in my favorite serving bowl. My husband prefers his with fluffy rice while the kids love dipping crusty bread into the sauce. Some nights I serve it with roasted potatoes when we need extra comfort.
Kitchen Wisdom
Sunday afternoons in my kitchen often involve making a double portion of this curry. I portion it into my favorite containers and pop them in the freezer. They last beautifully for 3 months though they rarely stick around that long. A quick thaw in the fridge overnight and dinner is practically done.
Frequently Asked Questions
- → What type of sausages work best for this recipe?
You can use any type of sausages including beef, pork, chicken, or turkey. Good quality sausages are recommended as they hold their shape better and provide better flavor. Pre-cooked sausages from the chiller section also work well.
- → Can I make this recipe ahead of time?
Yes, you can make curried sausages ahead of time. The dish stores well and can be reheated when needed. The flavors often develop more deeply when left overnight.
- → What can I serve with curried sausages?
This dish pairs perfectly with rice, mashed potatoes, or fries. The curry sauce works great with any of these sides. You can also add extra vegetables to make it more filling.
- → What type of curry powder should I use?
You can use any curry powder blend available to you. Different brands will give slightly different flavors, so choose one you enjoy. The recipe works well with both mild and medium curry powders.
- → Can I freeze this dish?
Yes, curried sausages freeze well. Let it cool completely before freezing in an airtight container. When reheating, thaw overnight in the fridge and warm gently on the stovetop or microwave.