Rich, savory, and simple to make, Curried Sausages are a hearty and delicious dish.
To make a really great curry, you need a variety of spices and other ingredients, such as yogurt, tomatoes, and cilantro. It’s worth all the effort required, but what do you do when you crave curry but simply don’t have a lot of time? You make curried sausages; that’s what you do! And you won’t be sorry.
Although very popular in Australia, curried sausages were not invented Down Under. Legend has it that Herta Heuwer, a street food vendor in Berlin, Germany, was experimenting with different sauces to go with bratwurst in 1949. Ultimately, she mixed together a sauce that included ketchup and curry powder, and the dish became known as currywurst—it remains a fast-food staple in Germany today. Germans who immigrated to Australia after WWII brought their love of currywurst with them, and, in time, Aussie chefs and restaurateurs started adapting the dish to suit their tastes. As a result, curried sausages remain a beloved Australian comfort food.
I think it’s going to achieve that status in your house, too, once you discover the warm, spicy, earthy flavor the sauce brings to the sausages. And all you need is curry powder, garlic, onions, and chicken stock to create the mellow yet deeply savory taste, making it a great family meal. And the fact that it’s so easy to prepare means it might find its way into your weekly dinner rotation.
Tips For Perfect Curried Sausages
Choose high-quality, flavorful sausages for this dish. While we are using pork in our recipe, chicken or turkey sausages will also work very well. Get a deep brown color on the sausages for maximum flavor, and when you add the onions and garlic to the pan, use a wooden spoon to scrape up any browned bits in the hot oil. Be sure to coat all of the onions with flour and curry powder, and continue stirring as you add in the stock to create a smooth sauce. Finally, add the peas from frozen so they maintain their bright green color and solid bite.
How Do I Store Leftovers?
Cooked and cooled curried sausages stored in an airtight container will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months.
Serving Suggestions
In addition to rice or potatoes, curried sausages are wonderful with all kinds of bread for dipping into or sopping up the sauce. My favorites to serve with this dish include soft, sweet Challah, crusty, tangy Sourdough, and, in keeping with curried sausage’s German heritage, Pretzel Bread. They’re all great plain but even better if you make some spreads, like Homemade Butter, Boursin Cheese, or putting Roasted Peppers in your food processor with a little bit of olive oil.
To keep the Indian flavors going throughout the meal, you can also serve curried sausages with Chana Masala or Chickpea Tikka Masala. And even though it’s not Indian, I really like to serve a Spinach Salad with this meal. The dark greens in tangy vinaigrette with fruits, nuts, and goat cheese are a wonderful complement to the sausage dish.
Curried Sausages
Ingredients
- 1 tablespoon vegetable oil
- 1 pound pork sausages
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 1/2 tablespoons curry powder
- 4 tablespoons all-purpose flour
- 2 1/3 cups chicken broth
- 1 large carrot peeled and sliced
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sausages and cook for 7-10 minutes, until they are browned on all sides. Remove from the pan and set aside.
- In the same pan, add the sliced onion and minced garlic. Cook until the onion is soft, about 3 minutes.
- Add the curry powder and flour and stir. Cook for 1 minute.
- Slowly pour in the chicken broth, stirring to combine and prevent lumps. Bring it to a simmer.
- Slice the sausages into bite-sized pieces and return them to the pan. Add the carrots and peas.
- Cook for about 10 to 15 minutes, or until the sauce thickens and the carrots become tender.
- Season with salt and pepper to taste. Serve hot over rice or mashed potatoes.
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