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Curried Sausages

Curried Sausages might just be the ultimate retro winter dinner option. For many Aussies, this dish – made with Keen’s Curry Powder – was on regular rotation on dinner menus throughout the 1980s and 1990s.

But did you know it goes way, way back and was hugely popular throughout the 1920s, 1930s and 1940s, too? My research covering old Australian newspapers revealed many hundreds of mentions of this dish during this time period.

And some of these really old fashioned curries sausages recipes had a few secret ingredients that have been forgotten in the recipes that are around today. Until now! I’ve added Nana’s secret ingredients back into this dish to create the BEST curried sausages recipe.

Nana’s secret ingredients

This recipe has all the regular ingredients: beef sausages, onions, peas, carrots, Keen’s curry powder, flour and stock. Tick, tick, tick.

So, what are the secret ingredients that add a dash of nostalgia to this recipe?

Here they are. A little desiccated coconut, a grated apple and a chopped banana add the sweetness and flavour which elevate this recipe to a whole new level of retro goodness.

While we’re talking secrets, I want to mention another secret to success with this recipe.

Always use good quality beef sausages.

I was so thrilled when I moved to Maitland and found an old school butcher who makes sausages that taste like they used to taste when I was a kid. (And he even gives the kids a free frankfurt when they’re with me. Remember when they all did that?)

Making curried sausages

This dish doesn’t take long to prepare at all and is a great weeknight dinner.

It also freezes well, so is perfect to make up and freeze in portions.

The recipe card at the end of this post contains all of the ingredients, quantities and detailed instructions. But I’ll run through the basic steps you need to follow here, too.

First, you cook the sausages in a large frying pan for about 5 minutes or until browned. You then remove the sausages, slice into pieces diagonally and set aside.

Next, you cook the onion until translucent before adding the curry powder and flour. You stir this over medium heat for a couple of minutes to cook the flour before adding the coconut.

Now it’s time to add the stock, carrot, peas, apple and banana and simmer for 2-3 minutes. The sauce should start to thicken.

Then, add the sausages and simmer for another 10 minutes, or until the sauce thickens and sausages are cooked through. Finally, you can add salt and pepper to taste.

Serving Curried Sausages

Curried Sausages are perfect served with rice or mashed potatoes.

It’s not a hot curry by any means and is something that the whole family can enjoy.

You could also serve this with a side of green vegetables. But the good thing about this recipe is that it already contains veges so you don’t need to feel guilty if you don’t have time to create a vegetable side.

You could also experiment with variations on the recipe. Use plant-based sausages for a vegetarian dish, experiment with the veges you add (celery, beans or zucchini would work well), or up the curry quantity a bit if you like something a bit spicier.

The original recipes

I’ve based this recipe on the basic recipe that is around these days and some of the recipes I found in old newspapers from the early to mid 1900s.

The recipe in the newspaper clipping below is one of the old recipes that inspired this recipe.

Remember, you’ll need to keep scrolling past this clipping to find the Cooking with Nana Ling version of Curried Sausages below.

The Goulburn Evening Penny Post, 14 May 1928.
curried sausages in frypan

Curried Sausages

Best ever curried sausages recipe. Just like grandma made!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Australian
Keyword: curried sausages
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 683kcal

Equipment

  • large frying pan

Ingredients

  • 600 grams thin beef sausages (6 or 7 sausages)
  • 1 medium onion sliced
  • 1 tablespoon olive oil
  • 1 carrot peeled and slice diagonally
  • 1/2 cup peas
  • 1 apple grated
  • 1 banana chopped into cubes
  • 1 tablespoon Keen's Curry Powder
  • 3 tablespoon plain flour
  • 1/4 cup desiccated coconut
  • 2 1/2 cups chicken stock (625 ml)
  • salt and pepper to taste

Instructions

  • Heat half of the oil in a large frying pan over med-high heat.
  • Add the sausages and cook for 5 minutes or until browned. Remove sausages from the pan and slice into pieces diagonally. Set aside.
  • Add the remaining oil to the frying pan and cook onion over medium heat until translucent.
  • Add curry powder and stir over heat until onion is well coated. Add flour and stir over heat for a couple of minutes. Add coconut and stir to combine.
  • Pour stock into frying pan and stir over heat for 30 seconds.
  • Add carrot, peas, apple and banana and simmer for 2-3 minutes.
  • Add sausages and simmer for 10 minutes, or until sauce thickens and sausages are cooked through. Add salt and pepper to taste.

Nutrition

Calories: 683kcal | Carbohydrates: 31g | Protein: 29g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1185mg | Potassium: 875mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2862IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 3mg

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