Picture this: you sink your fork into juicy browned sausages bathed in a silky, aromatic curry gravy. Steam rises, carrying the scent of warm spices as golden sauce cascades over fluffy mashed potatoes. That’s curried sausages for you – a retro comfort dish that transforms simple ingredients into what feels like a warm hug on a plate.

Gone are the days of boiling sausages until they’re sad and lifeless. This modern approach browns them first, creating those irresistible caramelized flavors that make all the difference. The best part? Everything comes together in just 20 minutes using a single pan – perfect for those evenings when you need something comforting without spending hours in the kitchen.

Ever tried this nostalgic dish that’s making a major comeback in home kitchens? If not, you’re in for such a treat.

Why You’ll Love French Onion Curried Sausages

• Quick and effortless: From fridge to table in 20 minutes with minimal prep work
• One-pan wonder: Less cleanup means you can actually enjoy your evening
• Budget-friendly comfort: Transforms everyday ingredients into something special
• Versatile base: Works with whatever vegetables you happen to have on hand
• Freezer-friendly: Make a double batch and thank yourself later when you need a quick dinner

Recipe Essentials

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 569 per serving (excluding sides)

Equipment Needed:

• Large skillet or frying pan (preferably with high sides)
• Wooden spoon or silicone spatula

Ingredients for Curried Sausages

Sausages (600g/1.2lb): The heart of this dish. Look for quality pork sausages with visible meat and fat – those uniform pink ones usually contain more fillers than actual meat. Beef or chicken sausages work wonderfully too if that’s your preference.

Curry powder (1 tbsp): This is what transforms ordinary sausage and gravy into something special. Mild curry powder creates a family-friendly meal, while hot curry powder adds more kick if that’s your thing.

Chicken stock/broth (2 cups/500ml): This creates our flavor base. I find low-sodium varieties give better control over the final taste. While homemade stock is amazing, store-bought works perfectly fine for weeknight cooking.

Flour (3 tbsp): This thickens our gravy. All-purpose flour is standard, but any type works. For gluten-free friends, cornstarch makes a great substitute.

Garlic (2 cloves, minced): Builds our flavor foundation. Fresh is best, but I’ve definitely used jarred minced garlic on busy nights with good results.

Onion (1, halved and sliced): Creates sweetness and depth. Yellow or brown onions are ideal, but red onions add a slightly different flavor profile in a pinch.

Carrot (1, diagonal slices): Adds natural sweetness, color, and nutrition. I cut them diagonally because they cook faster and look prettier than round slices.

Peas (1 cup, frozen): Brings bright color, sweetness, and texture. No need to defrost – they’ll heat through quickly in the hot gravy.

Oil (1/2 tbsp): For browning sausages. Any neutral oil with a high smoke point like vegetable or canola oil works great.

Sugar (1 tsp): Balances the curry flavor. This is optional – many home cooks skip it without any issues.

Salt (1/2 tsp): Brings all the flavors together. Start with this amount and adjust to taste.

Black pepper (1/2 tsp): Adds subtle depth and warmth.

How to Make French Onion Curried Sausages

1. Brown the sausages. Heat oil in a large skillet over medium-high heat. Add sausages and cook until browned on all sides, about 6-8 minutes. They don’t need to be cooked through completely. Transfer to a plate and slice diagonally into bite-sized pieces if you’d like.
2. Sauté aromatics. In the same pan with those flavorful sausage drippings, add the sliced onion and minced garlic. Cook for about 2 minutes until the onion becomes translucent and fragrant. Keep an eye on the garlic – burnt garlic turns bitter fast.
3. Develop curry flavor. Add the curry powder to the onion mixture and stir constantly for 30 seconds. This step is magic – it blooms the spices, releasing their essential oils and aromas. You’ll notice the curry becoming more fragrant – that’s exactly what you want!
4. Create the roux. Sprinkle the flour over the curry and onion mixture, stirring constantly for another 30 seconds to cook out the raw flour taste. The mixture will look dry and paste-like – that’s perfect.
5. Form the gravy. Gradually pour in the chicken stock while stirring continuously to prevent lumps. Use your spoon to scrape up any browned bits from the bottom of the pan – those little bits pack massive flavor!
6. Add vegetables. Stir in the sliced carrots, sugar (if using), salt, and black pepper.
7. Return sausages and add peas. Place the browned sausages back into the pan and add the frozen peas straight from the freezer.
8. Simmer to perfection. Bring everything to a simmer and cook for about 3 minutes, until the sauce thickens to a silky consistency that coats the back of a spoon and the carrots have slightly softened but still maintain some bite.
9. Rest briefly. Remove from heat and let stand for 2 minutes – this allows the sauce to settle and flavors to meld together.
10. Serve hot. Ladle generously over mashed potatoes, rice, or your preferred base.

Texture and Final Result

When you nail this recipe, these curried sausages deliver a beautiful mix of textures and flavors. The sausages stay juicy with that satisfying snap from their browned exteriors, all swimming in a silky, glossy curry-infused gravy that’s rich but not heavy.

The sauce itself flows slowly when spooned, like warm honey – not gluey, not watery, just right. Bright green peas pop with sweetness, while the tender-crisp carrots add a subtle crunch.

The dish looks as good as it tastes – golden-hued gravy glistening with vibrant orange carrots and emerald peas cradling burnished sausage pieces. And that aroma! Savory notes mix with warm, exotic curry scents that’ll have everyone asking when dinner’s ready.

The flavor hits that perfect spot between familiar comfort food and something a bit more exciting – the curry elevates everyday sausage and gravy into something that feels special.

Expert Tips for Success

• Give those spices time to bloom. Those 30 seconds of cooking the curry powder in the fat with onions and garlic? Non-negotiable. Skip this step and you’ll end up with that raw, dusty curry taste instead of deep, developed flavor.
• Never boil those sausages. Older recipes might tell you to boil them, but browning creates dramatically better flavor. Those caramelized edges contribute so much to the final taste.
• Get your gravy consistency just right. The sauce should coat the back of a spoon but still flow. Too thick? Add a splash more stock. Too thin? Let it simmer a bit longer. Many home cooks (myself included) sometimes prefer using slightly less flour (1.5-2 tbsp) for a silkier sauce.
• Use the same pan throughout. Those browned bits left in the pan after cooking the sausages (chefs call it “fond”) hold concentrated flavor that dissolves into your gravy, creating depth you can’t get any other way.
• Try slicing sausages on the diagonal. This creates more surface area and looks more appealing than straight cuts.

Storage & Make-Ahead

This dish actually gets better overnight! The curry flavors mellow and meld beautifully.

Refrigerator storage: Pop cooled leftovers in an airtight container for up to 3 days. The sauce might thicken in the fridge but will loosen when reheated.

Freezer friendly: This dish freezes exceptionally well. I often make a double batch specifically for freezing. Portion into individual containers, cool completely, then freeze for up to 3 months.

Meal prep tip: Some cooks freeze both the curry and mashed potato in the same container for complete ready meals, while others (like me) freeze them separately for more flexibility.

Reheating: For best results, thaw overnight in the refrigerator, then reheat gently in a saucepan over medium-low heat. Add a splash of stock or water if needed to loosen the sauce.

Variations & Customizations

Vegetable Additions

The curry gravy welcomes extra vegetables! Try:

• Diced bell peppers for sweetness and color
• Sliced mushrooms for earthy flavor
• Diced apples for natural sweetness (add during the last 5 minutes)
• Baby spinach stirred in right before serving
• Frozen mixed vegetables when the fridge is looking bare

Creamier Curry Option

For a richer, more indulgent sauce, substitute half the chicken stock with:

• Coconut milk for a Southeast Asian twist
• Heavy cream for pure indulgence
• Evaporated milk for a lighter but still creamy option

Protein Swaps

Not in a sausage mood? This curry sauce works beautifully with:

• Leftover roast chicken, shredded
• Sliced chicken breast (brown first, then remove and add back like the sausages)
• Firm white fish pieces (add during the last 5 minutes of cooking)
• Chickpeas for a vegetarian version

Dietary Adaptations

• Gluten-free: Skip the flour and use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead, adding it after the stock comes to a simmer.
• Low-carb: Serve over cauliflower mash instead of potatoes and use xanthan gum (1/4 teaspoon) instead of flour to thicken.

Serving Suggestions

The classic way to enjoy curried sausages is ladled over a cloud of buttery mashed potatoes, which creates the perfect vehicle for soaking up that flavorful gravy.

While mashed potatoes are traditional, these curried sausages also pair beautifully with:

• Steamed white rice for a curry-and-rice comfort meal
• Pasta shapes that capture sauce (like shells or penne)
• Mashed cauliflower for a lower-carb option
• Crusty bread for those nights when you just want to mop up all that delicious sauce

A simple side salad with a bright vinaigrette makes the perfect accompaniment, cutting through the richness of the curry sauce.

For a final fresh touch that elevates the dish, try:

• A sprinkle of fresh chopped parsley or cilantro
• A dollop of sour cream for richness and contrast
• Thinly sliced green onions for a mild bite and color

Recipe Background

Curried sausages represent that beautiful thing that happens when cultures meet in home kitchens. This isn’t a traditional Indian curry but rather a Western adaptation that became wildly popular in Australia, New Zealand, and parts of the UK during the 1970s and 80s.

The dish evolved from classic Bangers and Mash (sausages with gravy), adding curry powder which had become a pantry staple in Western homes. It’s comfort food with just a hint of the exotic – familiar enough to please traditional palates but with an interesting twist.

Today’s method delivers much better flavor than older versions that used water instead of stock and boiled rather than browned sausages. Despite these improvements, it still carries that nostalgic appeal that makes the dish so beloved.

Many people (myself included) have memories of parents or grandparents making curried sausages as an economical but delicious family meal. Despite its humble origins, it continues to appear on dinner tables today – proof that simple food made with care never truly goes out of style.

FAQs about French Onion Curried Sausages

Can I use different types of sausages?

Absolutely! While traditional pork sausages are most common, beef, chicken, or even vegetarian sausages work well. The key is choosing quality sausages with good flavor, as they’re the star of the dish. Flavored varieties like herb and garlic can add another dimension, but I’d avoid strongly flavored ones (like Italian) that might compete with the curry.

What if I don’t have curry powder?

In a pinch, you can create a simple substitute with 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and a pinch each of ground ginger and cayenne. For a more complex flavor, add a pinch of cinnamon and cardamom. That said, picking up a quality curry powder is worth it for the best results.

How can I make this dish spicier?

You’ve got options! Use hot curry powder instead of mild, add 1/4-1/2 teaspoon of cayenne pepper with the curry powder, include a finely diced fresh chili with the onions, or stir in a teaspoon of sambal oelek or sriracha at the end. You can also serve with hot sauce on the side so everyone can adjust to their own taste.

Can I make curried sausages in a slow cooker?

Yes! Brown the sausages and sauté the onions, garlic, and curry powder as directed, then transfer everything to a slow cooker. Mix the flour with the stock until smooth, then add to the cooker along with remaining ingredients. Cook on low for 4-6 hours. The sauce may need thickening at the end – if so, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Is this dish healthy?

Curried sausages can fit into a balanced diet, especially when made with leaner sausages and served with vegetables. The dish provides approximately 28g of protein per serving. To make it more nutritious, choose low-fat sausages, increase the vegetable content, and serve with cauliflower mash for a lower-carb option. The curry spices themselves contain compounds like curcumin (in turmeric) that have anti-inflammatory properties.

How do I know when the sauce is the right thickness?

The perfect curry sauce should coat the back of a spoon – when you run your finger across the back of the spoon, it should leave a clear path that doesn’t immediately fill in. When you stir the sauce, you should briefly see the bottom of the pan before the sauce flows back. Too thick, and it’ll be gloppy; too thin, and it won’t cling properly to the sausages and vegetables.

Can this be made vegetarian?

Definitely! Substitute vegetarian sausages and use vegetable stock instead of chicken. Add the vegetarian sausages near the end of cooking since they typically need less time than meat versions. Consider adding extra vegetables or chickpeas for additional texture and protein.

This retro classic might seem simple, but one bite of these curried sausages will remind you why comfort food has such staying power. The combination of juicy sausages, velvety curry gravy, and colorful vegetables creates a meal that satisfies on every level – from quick preparation to fantastic flavor.

Whether you’re rediscovering a childhood favorite or trying curried sausages for the first time, this 20-minute wonder deserves a spot in your regular meal rotation. Your weeknights (and your taste buds) will thank you.

Have you tried curried sausages before? What’s your favorite way to serve them? Share your experience in the comments below!

20-Minute Curried Sausages: The Ultimate One-Pan Comfort Meal

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• Author: Catherine
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

20-Minute Curried Sausages: A quick and comforting one-pan meal featuring browned sausages in a rich, aromatic curry gravy with vegetables.

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Ingredients

Scale1x2x3x

• 600g/1.2lb sausages (pork, beef, or chicken)
• 1 tbsp curry powder
• 2 cups/500ml chicken stock/broth
• 3 tbsp flour
• 2 cloves garlic, minced
• 1 onion, halved and sliced
• 1 carrot, diagonal slices
• 1 cup frozen peas
• 1/2 tbsp oil
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Brown the sausages. Heat oil in a large skillet over medium-high heat. Add sausages and cook until browned on all sides, about 6-8 minutes. They don’t need to be cooked through completely. Transfer to a plate and slice diagonally into bite-sized pieces if you’d like.
2. Sauté aromatics. In the same pan with those flavorful sausage drippings, add the sliced onion and minced garlic. Cook for about 2 minutes until the onion becomes translucent and fragrant.
3. Develop curry flavor. Add the curry powder to the onion mixture and stir constantly for 30 seconds to bloom the spices, releasing their essential oils and aromas.
4. Create the roux. Sprinkle the flour over the curry and onion mixture, stirring constantly for another 30 seconds.
5. Form the gravy. Gradually pour in the chicken stock while stirring continuously to prevent lumps. Scrape up any browned bits from the bottom of the pan.
6. Add vegetables. Stir in the sliced carrots, sugar (if using), salt, and black pepper.
7. Return sausages and add peas. Place the browned sausages back into the pan and add the frozen peas straight from the freezer.
8. Simmer to perfection. Bring everything to a simmer and cook for about 3 minutes, until the sauce thickens to a silky consistency.
9. Rest briefly. Remove from heat and let stand for 2 minutes.
10. Serve hot. Ladle generously over mashed potatoes, rice, or your preferred base.

Notes

• Bloom spices by cooking the curry powder with onions and garlic for better flavor.
• Do not boil the sausages; browning gives more flavor.
• Adjust gravy consistency by adding stock if too thick or simmering longer if too thin.
• Use the same pan throughout to incorporate flavor-packed browned bits into the gravy.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Western

Nutrition

• Serving Size: 1 serving
• Calories: 569
• Sugar: 1g
• Sodium: 500mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 70mg