Curried Sausages

Curried Sausages is an Australian dish with sausages in a gravy of Keen’s curry and an absolute family favorite! It’s a quick and easy meal with ingredients that most people already have in stock.

My expactation of Australian food before I came to Australia: Kangaroo and emu steaks. As a traveler at heart, I couldn’t wait to have a taste of ‘the local delicacies’ as soon as I set foot in Australia for the first time.

Reality hit me like a truck when I traveled to the other side of the earth to find out that the only dead emu’s and kangaroos were found alongside of the highway. A.k.a. Roadkill. I didn’t get introduced to the ‘real Australian food’ until I got together with my partner. Who knew that mashed peas and Worcestershire sauce on pies could taste this good?! (although I think it’s more of a Queensland thing) Also, I tasted savoury mince for the first time and my personal favourite: Curried Sausages! My mind was blown when my mother in law made curried sausages for me for the first time. It’s so simple to make and SO GOOD. Too good not to share.

Usually, I make this dish with the cheap sausages, because they are often leftover from barbecues or ‘sausage sizzles’ as they like to call it here. Today however, we’ve got some really good thick sausages from the butcher left from our camping/fishing trip, so I’ll be using these ones. I’m also adding parsnip today, as I had it in the fridge and wanted to use it before it goes off, but it’s optional.

Ingredients Curried Sausages Recipe

We will need:

  • 500 gram sausages
  • 2 onions
  • 2 medium sized potatoes
  • 1 big carrot
  • 2 celery stalks
  • 1 parsnip (optional)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 sachet french onion soup
  • 1 cube beef stock
  • 600 ml boiled water
  • 2 tbsp minced garlic
  • 1 tbsp Keen’s curry powder
  • 1/2 cup thickened cream

This might look like a massive list, but most of the ingredients I usually already have in the freezer. Sometimes I buy a bag of freezer mix of carrot, peas and corn to save time cutting up the carrots. When I buy the big bunches of celery, I would use 2 stalks for the curried sausages and the rest I cut in pieces and freeze them in portioned bags, so I won’t have to throw it. A couple of the tops I freeze to use in chicken soup and the rest of the leaves I freeze for other recipes. Preferably, nothing goes to waste in my house😁.

Instructions Curried Sausages

After you gathered all your ingredients, we will start off by cooking the sausages. Usually I use this time to cut all my veggies, but I guess that depends on how fast you cook the sausages. I cook them quite slow on medium heat, but if you are a quick cook, or just like to be prepared, cut all of your veggies first. A good preparation is half the work, we say in the Netherlands.
Once the sausages are crispy on the outside, take them out of the pan and let them rest. (Of course, you may use two pans to finish dinner quicker, but I don’t like dishes, so I use just the one pan🙈)

In the same pan, heat up some more oil and cook the onions with the garlic. When the onions turn transparent, add the Keen’s curry powder and stir for about 1 minute, so the powder releases all its beautiful flavour.
If you haven’t already, this is a good time to turn on the kettle to make your beef broth. The reason I use a cube, is to get a more concentrated broth and therefore get more beef flavour in the dish. Mix the beef stock cube with 600ml of boiling water.

Next step, is to add the veggies that need to cook the longest, which are your potatoes, carrots, celery and parsnips. (Like I said before, the parsnips are optional. But if you happen to have some left over like me, this is a good way to use them!) Add about 150ml of the beef stock that you made and let simmer on a low heat for about 5 minutes.

You may notice that the broth has evaporated and soaked into the veggies by now. So this is when we add the packet of French onion soup. Stir it through the veggies, add the rest of the beef broth through and let simmer on low heat with the lid on top for another 10 minutes. Utilise the time it needs to simmer to cut the sausages.

The sauce should have a gravy kind of texture by this stage. If it is too dry, you might have to add a little bit more water.

Then throw in the corn and peas and simmer for another minute. I throw the veggies in last, is because they don’t need long and they can keep their texture. If I added these at the start, they would’ve been cooked to mush and the peas wouldn’t look pretty anymore. (Let’s face it; the eye wants something too)
Very last step is to stir in the sausages, thickened cream and salt and pepper to taste. Your Curried Sausages are all ready to serve.

We love our Curried Sausages on some Jasmin rice. Although it’s also really good by itself, as it already has potato in it as your source of carbs.

Bon appetit, eet smakelijk and enjoy your dinner!

Curried Sausages

Australian stew-like dish with sausages and Keen's curry powder
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4 people


  • 500 gr sausages
  • 2 onions (+/-160 gr)
  • 2 medium potatoes
  • 1 parsnip OPTIONAL (+/- 150 gr)
  • 1 big carrot (+/- 150 gr)
  • 2 celery stalks (+/- 65 gr)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 pack french onion soup
  • 1 cube beef stock
  • 2 tbsp minced garlic
  • 600 ml boiled water
  • 1 tbsp Keen's curry powder
  • 1/2 cup thickened cream


  • Cut the veggies, (make sure the potatoes aren't any bigger than 1cm cubes) and boil the water for the stock
  • Cook the sausages first. (Dependant on the thickness of your sausages and the heat of your pan, this usually takes me around 5 minutes) Once the sausages are done, take them out of the pan to cool down.
  • Mix the beef stock cube with 600 ml of the boiling water
  • In the same pan, heat up some oil and cook the onions and minced garlic until the onions turn a bit transparent
  • Then add Keen's curry powder, potatoes, celery, carrots and parsnips and stir
  • Add in 150ml of the beef stock and let simmer with the lid on top on low heat for 5 minutes. (stir occasionally, so it won't cook dry)
  • Add in the packet of French onion soup and the rest of the beef stock and let simmer for another 10 minutes
  • Cut the sausages
  • Then add the frozen corn and frozen peas and simmer for another 2 minutes
  • (The sauce should have a gravy kind of texture. If it's too dry, you could add a bit more water)
  • Add sausages, thickened cream and salt and pepper to taste. Stir through and it's ready to serve!
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