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Classic curried sausages

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit
  • Serves4
  • Cook time45 minutes
  • Prep time10 minutes
curried sausages


  • 1 tbs olive oil
  • 8 Coles Thin Beef BBQ Sausages
  • 1 large brown onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs curry powder
  • 2 cups (500ml) Coles Liquid Chicken Stock
  • 400g can diced tomatoes
  • 1 cup (120g) Coles Frozen Australian Peas
  • Steamed white rice, to serve
  • Flat-leaf parsley leaves, to serve

Nutritional information

Per serve: Energy: 2525kJ/604 Cals (29%), Protein: 28g (56%), Fat: 42g (60%), Sat Fat: 19g (79%), Carb: 25g (8%), Sugar: 12g (13%), Dietary Fibre: 9g (30%), Sodium: 3020mg (151%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large deep frying pan over medium-high heat. Cook sausages in two batches, turning 5 mins or until brown all over. Transfer to a large plate and cut the sausages in half diagonally.

  2. Step 2

    Add the onion, carrot and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the curry powder and cook, stirring for 30 secs or until aromatic. Add the stock and tomatoes. Return sausages to the pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 mins or until the sausages are cooked through and the sauce thickens.

  3. Step 3

    Stir in the peas and season. Cook for 1–2 mins or until heated through. Divide the rice and curried sausages among serving bowls. Sprinkle with parsley to serve.

Recipe tip

Swap chicken stock to salt-reduced chicken stock if preferred.

Clever storage:
Place leftover curry powder in an airtight container that is opaque, so it doesn’t get exposed to light. Store this container in a cool, dry place for up to 6 months. 

Curried sausages recipe

Curried sausages, also known as ‘currywurst’, was a recipe invented in Berlin, Germany by a woman who mixed curry powder and tomato sauce and served this on pork sausage as a street food. It tastes pretty much how you imagine it to be, a savoury steamed or grilled pork sausage, and a spiced, savoury-sweet tomato sauce with curry flavour. Currywurst doesn’t carry the heat you get from chilli, though, so it’s beloved by children and adults alike. Of course, if you’re a fan of spicy foods, a simple dash of chilli powder is always welcome. Usually you chop the sausages up into bite-size pieces and serve it with deep-fried hot chips, which are also doused in that delicious curry sauce.

You can customise your curry sausages

Using this recipe for easy curried sausages, you can create a variety of different types of curried sausages. The key is to venture out and try various curry powders. Yes, there are many kinds! 

  • For an Indian-style currywurst, choose Madras curry powder, which is made up of cumin, coriander, red chilli and turmeric. 

  • For a Japanese-style sauce, mix Japanese curry with tomato sauce. This curry boasts flavours of coriander, fenugreek, cumin, pepper, chilli, orange peel and turmeric. 

  • Take your taste buds on a mini trip to Thailand with Thai curry powder, which is made up of coriander, cumin, fenugreek, turmeric and pepper. 

  • If you’re keen to taste Jamaican curry, look for Jamaican curry powder. It contains cloves, cumin, coriander, ginger, turmeric, allspice and cinnamon. 

A tip when using curry powder: add a tablespoon in your sauce first, taste it, then add more if you prefer. 

How to serve this curry sausages recipe

Anyone who gets a plate of curried sausage will ecstatically receive it. It’s comfort food at its finest, combining some of the tastiest ingredients into a single dish. This is the best curried sausages recipe, a meal to make if you need to use any leftover cooked sausages from a barbecue. Whip it up for a midweek dinner, complete with a side that you can ideally use to mop up that amazing curry sauce. Think steamed veggies, creamy mashed potato, pasta, hot chips, crispy potatoes, couscous, polenta or rice. Curried sausages also keep well as leftovers, so it’s great if you’re after a meal that you can pack for lunch at work the next day. You can also get creative and place it in little paper food boats as a party food.

Love this recipe?

Everyone loves good old fashioned curried sausages! For other ideas with how to spruce up sausages, so you can serve them proudly at potluck or a dinner you’re hosting, check out these recipes for Curtis Stone's herb and garlic sausages, cheesy sausage and bean skillet bake and one-pan pork sausages.