Curried Sausages is a comforting, old-fashioned dish that brings together simple ingredients with bold flavors. This hearty meal features sausages simmered in a rich, mildly spiced curry sauce loaded with onions, carrots, and peas. It is the kind of dish that feels like a warm hug on a cold day and is popular in Australia, New Zealand, and the UK as a family favorite.
The magic of Curried Sausages comes from the balance of savory sausage flavors with the warmth of curry powder. The sauce is usually made with a combination of stock, a touch of flour for thickening, and sometimes a splash of cream or milk to add richness. The curry flavor is mild and comforting rather than overpowering, making it suitable for both kids and adults.
One of the best things about this dish is its versatility. You can use any type of sausage you like, from beef and pork to chicken or plant-based alternatives. The vegetables are just as flexible, carrots, peas, green beans, or potatoes all work beautifully. Some recipes even add apple slices for a subtle sweetness that complements the savory curry sauce.
Curried Sausages is also an incredibly budget-friendly and easy meal to prepare. It requires minimal prep, cooks in one pan, and is ready in about 30 minutes. Serve it over mashed potatoes, steamed rice, or buttered noodles to soak up all that delicious sauce.
The flavors are comforting, familiar, and satisfying. The combination of juicy sausages with creamy, savory curry gravy makes it a hit at any dinner table. Whether you are making it for a quick family meal or prepping leftovers for the next day, Curried Sausages is the kind of dish that always delivers. It is simple, filling, and packed with flavor, proving that sometimes the most humble recipes are the most loved
Ingredients
- 8 pieces sausages Use your favorite type of sausage, such as beef or pork
- 1 tablespoon olive oil For frying
- 1 large onion Chopped
- 2 cloves garlic Minced
- 2 tablespoons curry powder Adjust to taste
- 2 cups vegetable broth Or chicken broth
- 1 cup coconut milk For a creamy texture
- 2 tablespoons tomato paste Adds richness
- 1 tablespoon cornstarch Mixed with water to thicken
- to taste salt and pepper For seasoning
Instructions
- In a large pan over medium heat, add the olive oil and sausages. Cook them until they are browned on all sides. Remove from the pan and set aside.
- In the same pan, add the chopped onion and garlic. Sauté until the onion becomes translucent.
- Stir in the curry powder and cook for another minute until fragrant.
- Pour in the vegetable broth, coconut milk, and tomato paste. Stir to combine.
- Return the sausages to the pan and bring to a simmer. Cook for about 20 minutes.
- In a small bowl, mix the cornstarch with a little water to form a slurry. Add this to the pan to thicken the sauce.
- Season with salt and pepper to taste and serve hot.
Nutrition
Simple recipe but sooo good! My kids loved it. Will make again!
This is my kinda meal—easy and flavorful. I used pork sausages and added a little extra tomato paste for more depth. Served over rice and it was gone fast. 10/10.
I don’t trust recipes with coconut. They always turn out bad. Sorry.
Wow! Just wow!!! I never thought sausages could taste this good. This is a whole new level!
I totally agree! This recipe is a game-changer. I never knew curries could be so versatile!
Really? I don’t know, sausages and curry seem like a weird mix to me. Anyone else feel that way?
Garlic and onion sauté smell is unreal. I did salt and pepper “to taste” and accidentally under-salted at first. Fixed it after tasting and it was way better.
I tried this and it was fine, but mine tasted a little flat even after salting. Maybe my sausages were kinda salty already? Still, the smell was legit.
Yesss that garlic-onion step really makes it. I also under-salt stuff sometimes—good call tasting and fixing it. What curry powder did you use?
Not gonna lie, this sounds weird to me—sausages with coconut milk? I tried it anyway and it wasn’t terrible, just… different. My kids didn’t love it.
Not convinced. Coconut milk makes it sweet-ish and the sausages are already rich. I tried something similar once and it tasted off. Maybe use cream instead? Or less curry?
I get what you mean—coconut milk in savory stuff always feels a little “wrong” at first 😅 But I’ve found the curry powder + tomato paste kind of balances it out. If your kids didn’t like it, maybe add a touch less coconut milk next time?
Wow. It tastes like something from a takeout place. Next time I’m throwing in some peas or carrots for color.
I used spicy sausage and extra curry powder. Turned out great, but I think 20 minutes might depend on sausage thickness—mine were done sooner.
Too much curry for me. I’m not a fan of spicy stuff! Maybe I’ll use half as much next time.
Way too much curry powder for me. I know it says adjust to taste, but 2 tbsp was like eating straight spice. I ended up adding more broth and coconut milk. Halved next time.
This recipe is a game changer! The curry flavor is just perfect. My kids loved it!
I totally agree! This curry recipe is so easy and delicious. My kids devoured it too. Thanks for sharing!
Looks good, but my kids are picky eaters. Not sure if they would like it. Any alternatives to the coconut milk?
Didn’t like it. Sausages were mushy. What did I do wrong?
I followed it mostly, but my sauce came out a little thin even after the slurry. Next time I’ll use a bit more cornstarch or simmer longer. Still tasty though!
Glad you tried it! Thin sauce is usually just not enough time for the cornstarch to fully thicken—simmering a few extra minutes can help a lot. Next time I’d also mix the slurry in while the sauce is actively bubbling.
Hmm, cornstarch can be a little moody. If your slurry wasn’t added to a simmer, it might not set right. Also, did you measure the coconut milk/broth exactly? Too much liquid = RIP sauce thickness.
I tried making these but it turned out too salty for my taste. Maybe I added too much broth?
Curried sausages? Sounds weird but I gave it a shot. Not bad, I guess. 🤷♂️
Honestly, curried sausages sound amazing! I never thought of that combo. Gotta try it! 😍
Curried sausages??? Honestly I doubted it. But I had sausages to use and it turned out way better than I expected. Onion cooking time is key—once it’s translucent the whole thing comes together.
This recipe is amazing! The coconut milk makes it so creamy. Definitely a keeper!
Coconut milk in curry? That’s a bit weird. I thought it was just for desserts.🤔
I can’t believe how good this turned out! I’ve never liked coconut milk before, but you can barely taste it. Definitely making it again!
The ingredient list is good, but step 6 says cornstarch mixed with water to thicken—how much water though? I guessed and it got a bit too thick, almost like pudding. Still tasty, just needs clearer measurement.
Ahh that makes sense—step 6 is vague. I usually do 1 tbsp cornstarch + 2 tbsp cold water, mix into a smooth slurry, then stir in and simmer 1–2 minutes. If you want it thicker, repeat a tiny bit rather than adding more water/ starch at once.
I just eyeball it too 😅 but yeah, too thick like pudding is usually because I used too little water. I’d say start with 1 tsp cornstarch per 1 tbsp water? Then add slowly. Otherwise it seizes quick when it hits heat.
This recipe is AMAZING! The flavor is off the charts. Definitely a keeper!
I added some bell peppers for color and it was delicious! Thanks for the recipe!
I made this for dinner last night and the whole family ate it up! Will make again.
I used beef sausages and it came out super rich. The simmer time of about 20 minutes was right—sausages got really flavorful. Could use a little more salt though; I had to bump it.
I tried it but the curry was too strong for my taste. Maybe less next time.
Looks simple, and it is. However, 20 minutes felt a bit short for my sausages (they were thick). I simmered closer to 30 and then it was perfect.
I had the same thought—20 min was nowhere near enough for thicker sausages. Good call on simmering ~30 though!
Pretty solid weeknight idea. Browning the sausages first definitely helps the flavor. I used chicken broth and it tasted great, not too heavy.
Totally agree about browning the sausages first—makes a huge difference. I’ve never tried chicken broth though, good to know it doesn’t get too heavy.
The method is easy, but I’m skeptical about cornstarch—every time I thicken with it in curry it sometimes goes lumpy. I followed the slurry step carefully though and it turned out okay.
The instructions are clear, but ‘to taste salt and pepper’ is annoying lol. I added too much pepper and now I’m regretting it. Still delicious.
Eh, I tried it but the coconut milk was too much for me. Maybe just use a bit?
2 cups broth + 1 cup coconut milk felt like too much liquid to me, so I reduced the sauce too. But flavor is great! Next time I’ll use chicken sausage? idk maybe.
I burnt mine… 😅 Followed all steps but idk what went wrong.
I’m not sure about the curry powder amount. 2 tbsp felt like a lot for my taste. Still, the flavor was nice once I added more coconut milk.
I followed the recipe but it didn’t thicken up. What did I do wrong? I guess I need to try again.
Did you add the cornstarch slurry at the end? That’s what helps it thicken up. Maybe try again and make sure it bubbles a bit after adding it!
Why would you put coconut milk in a curry? That seems wrong to me. I’ll stick to traditional methods.
Coconut milk adds a nice creaminess and flavor to the curry! Traditional methods are great, but trying new things can be fun too!
Nah, never heard of coconut milk in curry. Seems strange to me. Curry should be spicy not sweet!
Pretty tasty, though I think the curry powder amount is a bit strong depending on the brand. I started with 2 tbsp and it was almost too much; next time I’ll go closer to 1 tbsp.
Not bad! The sauce was creamy and had a nice aroma. I followed the steps, but my onions still had a little bite after sautéing—maybe I rushed.
I doubt this will taste that great… curry and sausages? Sounds weird.
Solid recipe, but I’d suggest using a bit less curry powder if your curry is strong (mine was). Also I ended up adding more salt at the end because it tasted kinda flat before simmering longer.
I made this with pork sausages and added a pinch of smoked paprika. The sauce came out really rich and the coconut really mellowed the curry. 20 minutes was perfect—tender sausages, thick gravy. Will do again.
Yum! 😋
But curry with sausages? That’s kinda weird, isn’t it?
Looks delicious! Can’t wait to try this recipe. 😍
Soo good!!! 🤤 Just used what I had and it turned out delicious! 10/10 would make again.
I totally agree! This recipe is a treasure! 😍
Curried sausages? Sounds weird but I gave it a shot. Not bad, but I wouldn’t do it often.
This is good, but I’d say it’s more like a curry-ish gravy than a true curry. Still delicious. I served it over rice and it soaked up the sauce perfectly.
Totally get what you mean—this is more of a curried gravy than a full-on curry. But soaked into rice? That’s exactly the best use for it 😄
This dish is amazing! I modified with chicken sausages and it was still outstanding. My kids devoured it!
Really? I think sausage is kinda gross with curry. How did yours not taste weird?
I’m glad to hear you liked it! Chicken sausages are a fantastic twist. My kids loved it too! 😊
OMG! Sooo good! I used chicken sausages instead and it was delish! 🥳
Yum! I used chicken sausage instead, and it turned out great!
Meh. I didn’t really get the “curried” flavor—more like a mild creamy stew. Maybe I used too low curry? Next time I’ll toast the spices longer.
Totally hear you—sometimes curry powder can end up tasting more “creamy” than actually curried if it’s not properly bloomed. Toasting it a bit longer (and maybe using a fresher/stronger blend) should help.
I don’t like onions so I skipped them. Still turned out alright, but might have been better with them.
Onions really do add a lot of flavor, but I’m glad it still turned out alright for you! Maybe next time give them a chance!
The instructions are clear, but the ingredient list says “to taste salt and pepper” without amounts. I had to guess. Ended up needing more salt than expected. Still turned out yummy.
So good!!!
I dunno… just doesn’t sound right with coconut milk and curry. My grandma used something else.
Absolutely love this recipe! The flavors are just perfect! 🥰
2 cups broth + 1 cup coconut milk felt like a lot of liquid—mine was more like curry soup than a thick sauce. Tasted great though, so I just reduced it longer.
That makes sense—2 cups broth + 1 cup coconut milk is definitely more soupy. Reducing longer is the right fix though. Glad it still tasted great!
Interesting. I usually find the cornstarch slurry thickens it pretty well—maybe you needed a bit more cornstarch or longer simmer after adding it?
My kids loved this! Will def recommend this to my friends.
Really tasty, but I had to use a bit more curry powder than the recipe says. Also 20 minutes simmer felt a little long for my sausages (they got a bit too soft).
I don’t usually do curry, but this was easy. Only thing: I didn’t have coconut milk so I used cream, and it still worked. Not the same, but still good.
I tried chicken broth and it was good. But honestly, next time I’ll use vegetable broth—I feel like curry already has enough character.
Can u use beef broth instead of veg broth? Will it make difference?
Pretty tasty, but I think 20 minutes is a little long for smaller sausages. Mine got slightly too firm. Sauce was great though—thick and flavorful.
Could have used more seasoning—mine was kinda bland until I added extra salt and black pepper. Also curry powder brands vary a lot, so adjust accordingly.
Totally agree—mine needed a lot more salt too. I also doubled the black pepper and it came out way better. Curry powder brands really do change everything.
I’m skeptical about curry powder + tomato paste together, but I tried it anyway. It actually works—more depth than I expected. The sausages stayed juicy too. Great weeknight meal.
Does anyone really use cornstarch? I just let mine cook down. Seems easier.
I used to skip cornstarch too, but it really helps thicken sauces perfectly! You should give it a try.
Not my thing. The tomato paste reads a bit too strong against the coconut for me. I’d try less tomato next time or add a touch of sugar.
Can I use chicken sausages? Or do I HAVE to use pork? 🤔
Yeah, you can totally use chicken sausages! They’ll taste great in there, just adjust the cooking time a bit if they’re thinner than pork. 🙌
meh… it was okay. My curry powder was old so the flavor was weak. Also 8 sausages felt like a lot for my pan lol.
I added extra broth because my slurry made it weirdly sticky lol. But after adjusting, it tasted like something you’d get from a curry house. Would make again.
That’s awesome—extra broth is such a good save when the slurry acts up 😄 Glad it turned out curry-house style!
I’m not usually a curry person, but the tomato paste balance helped a lot. Smelled amazing while cooking. Would totally make again.
Totally agree! I’m usually skeptical of curry with sausages, but the tomato paste really makes it taste “round” instead of just spicy. Great call on making it again.
Wait—tomato paste AND coconut milk sounds weird but honestly the balance would be good. Did you use spicy curry powder or mild? I might try it mild next time.
Too spicy for my taste. Next time I’ll use less curry. 🙁
Pretty solid comfort food. I followed it mostly, but I cooked the onions a bit longer because they were still crunchy at first. Sauce thickened nicely after the cornstarch slurry. Next time I’ll add a pinch of chili flakes.
Not gonna lie, my onion didn’t turn “translucent,” it turned kinda brown 😅 maybe my heat was too high. Still tasted good, just more caramel vibes than curry vibes.
“Caramel vibes” honestly sounds delicious 😄 I bet lowering to medium/medium-low would help keep the onion translucent next time, but browned onions = more flavor!
Wait—onion brown before curry powder sounds like you accidentally made a gravy base? 😂 I’ve had that happen when the pan is too hot. Still, if it tasted good, run it.
Made this for dinner and it was super comforting. The coconut milk + curry combo tastes way better than I expected, and the sausages stayed juicy. I added extra curry powder just because—no regrets.
Not bad, but 20 minutes felt a little long for my sausages—they got a tad tough. Flavor was still there though.
I don’t understand why we need coconut milk. Isn’t that for dessert?
I followed it pretty much exactly, but my sauce never really thickened. I used cornstarch slurry like it said, but maybe I needed more time simmering. Flavor was still good!
Not gonna lie, I messed up step 6 and added cornstarch straight without slurry 😅. It turned a little lumpy, so I had to blend the sauce. Even then, flavors were great.
Made this tonight and it’s sooo cozy. The curry + coconut combo is perfect, and the sausages stayed juicy. I added a pinch of chili too—highly recommend.
Pretty good, but mine was a little thick after adding the cornstarch slurry. Next time I’ll use a bit less slurry or simmer longer without it.
Tastes good! But kinda confusing with all these ingredients.
Made this tonight—so cozy. The curry + coconut milk combo is legit, and the sausages stayed juicy. I used chicken broth and added a pinch of chili. 10/10.
Not gonna lie, I was skeptical about curry + tomato paste, but it worked. I used chicken broth and regular yellow curry powder and it came out smooth.
Made this tonight and it was surprisingly good—really cozy. The coconut milk makes the curry taste round and not too sharp. I used chicken broth and added extra curry powder at the end. Would definitely make again.
The tomato paste gives it a nice depth, but I had to double it because I like stronger flavor. Sauce ended up a little dark—still yummy.
This is the best curry recipe ever! So creamy and delicious! 😋