Curried Sausages

This is a childhood favourite recipe of mine.  My nan used to add whole boiled eggs to this recipe and it was so fun to find it amongst the sausages.

I like it with boiled egg, because that’s what she used to do. But you can omit the boiled egg if you prefer. This is my favourite vegetable combo for this recipe, however, you don’t have to limit yourself to these vegetables, just use whatever you have in the fridge.

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Curried Sausages

  • Author: Katrina
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins

Ingredients

Scale
  • 1 tablespoon olive oil
  • 8 thick beef sausages
  • 1 brown onion, thinly sliced
  • 1 tablespoon curry powder
  • 2 tablespoons plain flour
  • 2 cups chicken stock
  • 1 carrot, peeled and chopped
  • 1 zucchini, diced
  • 2 tablespoons thickened cream
  • 4 boiled eggs, halved
  • White rice, to serve

Instructions

  1. Cook rice following packet directions.
  2. Meanwhile, in a large frying pan, heat oil over medium-high heat.
  3. Add sausages. Turn occasionally for 8-10 minutes or until just cooked through. Remove from pan and slice into bite-sized pieces.
  4. Add onion to the pan. Cook for 3-5 minutes or until browned.
  5. Sprinkle in curry powder. Stir for 2 minutes.
  6. Add flour and stir for another minute.
  7. Pour in stock. Mix well to create a smooth sauce.
  8. Add carrots, zucchini and sausages to pan. Stir and bring to the boil.
  9. Reduce heat to low and simmer for 15-20 minutes or until sauce has thickened.
  10. Add cream and boiled eggs. Heat through for 3 minutes.
  11. Serve over steamed rice.

Notes

Reduce or increase curry powder quantity to suit your desired taste.

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11 comments

nikke miller June 5, 2011 - 7:54 PM

I have a family recipe for curried sausages that is under great demand.. so nice and so easy.. will email it to you if you desire!

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Katrina June 5, 2011 - 8:10 PM

Woule love to see it, thanks Nikke

Reply
Kbrown August 18, 2011 - 6:58 AM

Would love to see a copy too

Reply
Julie Hill June 7, 2011 - 12:07 AM

We use the continental Dutch curry and rice soup mix but make it with milk, add the sausages and serve on pasta- yum and oh so easy!

Reply
Cynthia June 13, 2011 - 5:09 PM

Sorry, when do you add the carrots and zucchini? (I’m going to try adding it with the stock and hope they get cooked long enough) Thanks!

Reply
Katrina June 13, 2011 - 5:16 PM

sorry Cynthia, I forgot to add it, your right, put in when returning sausages to pan. Hope you enjoy it. I have also decreased the curry to 1/2- 1 1/2 tbs as we like spicy food, but others may not enjoy it as spicy, I usually add about 1 tbs.

Reply
Kylie Pringle October 5, 2011 - 6:33 PM

Made this for my family … added extra curry powder … a big mistake for the kids but my partner loved it sooooo much he said it was better than his mum’s!!!!!

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Therese June 9, 2016 - 11:28 AM

My Mum’s recipe is very similar to this one except that she boils the sausages rather than frying and then slices them. This keeps sausages from drying out and means they don’t soak up any extra oil or grease.

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Katrina - The Organised Housewife June 13, 2016 - 8:30 AM

great idea, does she also take off the skins Therese?

Reply
Therese June 13, 2016 - 10:18 AM

Yes she does remove the skins after she has boiled the sausages.

Reply
Trish November 12, 2019 - 3:51 PM

Recipe for curried sausages

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