Curried Sausages

Curried Sausages

Course:
Main

Serves:
4

Prep time:
10 mins

Cook time:
30 mins

Course:
Main

Serves:
4

Prep time:
10 mins

Cook time:
30 mins

Curried sausages are a family favourite for young and old – as a bonus, they’re nice and quick to pull together when you don’t want to be in the kitchen all night long.

Ingredients

  • 2 tablespoons olive oil

  • 2 onions, sliced

  • 3 cloves garlic, peeled and chopped

  • 1 carrot, sliced into rounds

  • 1 tablespoon grated fresh ginger

  • 8 sausages (I like pork)

  • 2 tablespoons curry spice blend

  • 1 tablespoon tomato paste

  • 2 tablespoons plain or gluten free flour

  • Half a litre chicken stock (cubes are fine)

  • 1 cup fresh or frozen peas

  • Salt & Pepper

Method

  • Sweat onion, carrot, garlic & ginger with a pinch of salt in the olive oil for five minutes with lid on over a medium heat.

  • Add sausages on top of sweating onions and replace the lid, allow to steam for five minutes, remove sausages and allow to cool slightly before slicing into rounds.

  • Add curry spice blend to onion mix and fry for a minute or two. Then add tomato paste and cook for another couple of minutes.

  • Stir in flour and cook for a couple of minutes before adding stock and sausages to the pan.

  • Bring to a boil, stir and turn down to a simmer and allow to cook for eight minutes or so.

  • Add peas and cook for a further couple of minutes and serve with rice.

A Hearty History & Perfect Pairings for Curried Sausages

Curried sausages might feel like a comforting, home-style dish, but their history reveals a fascinating story of cultural fusion, practicality and flavour.

Somewhere between post-war Britain, Commonwealth kitchen tables and European street food stalls, the idea of sausages in a curry-spiced sauce took root. According to food historians, the combination became popular in the 1940s and 50s when curry powder (cheap, long-lasting and flavourful) was used to elevate basic ingredients into something vibrant and satisfying.

Among the most iconic examples is Germany’s Currywurst: invented in Berlin around 1949, the dish paired a pork sausage with a tomato-curry sauce and became a national comfort food.

At Cromwell Farms, we source premium, locally produced sausages from Devine Quality Meats in Mullumbimby – because we know that they are a butcher committed to regenerative farms, sourcing local, hormone and antibiotic-free meat, and transparent sourcing practices. You’ll often see our pork in the window – just ask Jay and the team and they’ll be able to help you find it!

Using this kind of craftsmanship means that when we bathe the sausages in our curry sauce, every bite speaks not only of spice and comfort but of place, quality and sustainability.

Now, let’s talk serving suggestions: because good food deserves more than just a plate.

Starters/Sides: Begin with a crisp, lightly spiced pumpkin and coconut soup, warmed by a touch of turmeric – it sets the scene for the curry flavours without competing. Or, our mustard greens are a great way to add colour and slight spice.

Main event: Your curried sausages arrive over buttery basmati rice or coconut rice, accompanied by sautéed greens (like chard or kale) and a fresh mango-and-lime relish. The luscious sweetness and brightness lift the dish and the sausages shine all the more.

Side note: For something heartier, offer charred flatbread or warm naan and a cooling cucumber salad with yoghurt on the side. This is perfect for mopping up the sauce and giving variation in texture.

Dessert suggestion: After the richness, go for something clean and seasonal — like our strawberries, rose and sour cream. It complements the warm spices of the main without overwhelming.

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