Curried Sausages
As a kid, cooked (almost burnt) sausages were one of my favourite things to eat. To this day I like them freshly cooked or a cold saussi with some good mustard is something I love to snack on. In fact I had never heard of curried sausages until I was married and my New Zealand born husband decided to cook them for me. It was his signature dish I was informed. Hilariously, it took him literally all day to make them, I am still not sure why! (And frankly I don't remember them being amazing!)
Aussie Curried Sausages have become a beloved staple in many Australian and New Zealand households, celebrated for their rich flavor and comforting appeal. Originating during the mid-20th century, this dish seamlessly blends British culinary traditions with Indian spices, reflecting Australia's diverse cultural influences.
As a budget-friendly and versatile meal, curried sausages quickly gained popularity, especially among busy families seeking delicious, hearty dinners. The recipe typically features juicy sausages simmered in a savory curry sauce, often accompanied by potatoes, carrots, and peas, making it a complete meal that’s both satisfying and easy to prepare.
Because we are a Thermomix recipe site of course, we have cooked the sausages in a frying pan to get that yummy sear, then added them to our Thermie cooked curry gravy. Over the years, curried sausage recipes have evolved with various regional twists, solidifying its place as a quintessential comfort food in Australian cuisine. I think if you take a look, you will find many sites that have a curried sausage recipe.
We used our own curry powder, but the best alternative that I like for this classic recipe is the Keens mild yellow curry powder.
We love all curries around here and have an entire book devoted to them, Currying Flavour. Go get your copy now! It comes with an ebook version or you can purchase just the ebook as well, or get the ebook free with your Insider Club membership! Time to join us!
Here are few of our favourite curries to get started on:
Mouclade~French Mussels in Creamy Curry Sauce
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Need
- 1 brown onion peeled and halved
- 1 dried chilli soaking in boiling water
- 4 cloves garlic
- 6 Teaspoons Landsdale Curry Powder or any mild curry powder of choice Recipe
- 1 Teaspoon ground turmeric
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 carrots, sliced
- 1 x 400g Tin crushed tomatoes
- 50 Grams tomato ketchup
- 300 Grams liquid chicken or beef stock
- 1 Cup frozen peas
- 2 Pinches pink salt flakes BUY
- 1 Pinch black pepper freshly cracked
- 1 Tablespoon coconut sugar
- 1 Kilo sausages of choice
- 1 Handful flat leaf parsley chopped for garnish
- 100 Grams cream BUY
Do
- 1
Place onion, drained chilli, garlic, curry powder, turmeric and EVOO into Thermomix bowl and chop 3 sec/speed 6. Sauté 5 min/Varoma/speed soft.
- 2
Add carrots and tomatoes, sauce and liquid stock. Cook 40 min/100ºC/Reverse/speed soft. Until carrots are well cooked
- 3
Fry sausages until perfectly browned and delicious. Allow to cool slightly before slicing into bite sized pieces. Add to the curry sauce and cook 5 min/Reverse/speed soft
- 4
Add peas and seasoning to taste and stir through 10 sec/Reverse/speed soft. Allow to rest in Thermomix for at least 10 minutes before serving with steamed rice, chopped parsley and a dollop of cream if desired.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
