This I would have to say is the best curried sausage recipe you’ll ever need. Absolutely delicious and a recipe my nan taught me from a young age. I loved watching my nan make this and helping in her small kitchen in Deloraine, Tasmania. Curried sausages with mash potato – is pure yumminess with a touch of childhood memories, have loved this comfort food all my life.
I have been making this dish forever, my kids grew up on this and I am sure they will make it for their children one day. When I worked as a childcare chef for almost 3 years, I put this on the menu and it was a massive hit with the kids. I wasn’t allowed to take it off the menu. I had parents and staff asking me for the recipe.
Curried sausages is an Australian staple, a simple dish to make but packed with flavour. You of course can make your own curry mixture, but for the traditional Aussie way to make this is with Keens Traditional Curry Powder.
The other ingredient that is a “must” when making this Aussie icon dish is Fruit Chutney. The flavours of Hov’s Traditional Kitchen Fruit Chutney, along with Keen’s Curry powder and the gravy is what makes this dish outstanding and coming back for seconds and thirds.
Time to make this all time Aussie favourite ..
Get your ingredients together – 1kg of beef sausages. I slice them on an angle instead of having the whole sausage. This way, it’s just more appealing to the eye and easier to eat too!
1 onion sliced thinly, 1 carrot peeled and sliced thinly and then cut on an angle just like the sausages. 4 garlic cloves chopped finely. 1/4 cup of Hov’s Kitchen Traditional Fruit Chutney 1 Tbsp of Keens curry powder, 2 cups of chicken stock (I use Massel) 1 cup of peas, 1/4 cup of plain flour.
In a large skillet or a non stick fry pan, heat 1 tbsp of olive oil and add the sausages. Cook them until they have browned and then take them out of the skillet and set aside.
Add another tbsp of olive oil and add the sliced onion and sliced carrot – saute until they have softened. Then add Hov’s Fruit Chutney the curry powder, garlic and peas and give it a good stir.
Once you have given it a good stir, add the flour and thoroughly combine, then add the chicken stock and put the sausages back in the skillet. The sauce will begin to thicken to a gravy. Turn the heat down to a simmer, and simmer for around 15 minutes, keep giving it a stir so it doesn’t burn.
Once the gravy is thick and the sausages are cooked through, it’s ready. Serve with a nice creamy mash potato or steamed rice.
The Best Curried Sausages
- 2 tbsp olive oil
- 1 kg thin beef sausages sliced on an angle
- 1 large onion sliced thinly
- 4 garlic cloves minced
- 1 tbsp curry powder
- 1/4 cup Hov's Kitchen Fruit Chutney
- 1/4 cup plain flour
- 2 cups chicken stock
- 1 carrot peeled and sliced thinly and cut on an angle
- 1 cup frozen peas
- In a skillet add 1 tbsp of olive oil to a skillet or non stick pan and brown the sausages – then set the browned sausages aside.
- add the other tbsp of olive oil and add the onions and carrot. Fry until they have softened and then add the curry powder, fruit chutney, peas and garlic. Give it a good stir.
- Add the flour and stir in thoroughly through and then add the chicken stock. Add the sausages back into the pan
- Turn the heat down to a simmer, and simmer for 10 – 15 minutes. Keep giving it a stir every couple of minutes. The sauce will be thickened.
- Add some salt and pepper to your liking.
- Serve with creamy mashed potato