Classic Aussie curried sausages

This is a recipe by Lauren Samuelsson for curried sausages inspired by a 1960 recipe from the Australian Women’s Weekly – with a few updates. Curried sausages is a classic Australian family dinner, based on an English-style curry, but made Aussie. The first recipes appeared in the early 1900s!

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 500 g thick beef sausages
• 1-2 tbsp ghee
• 1 brown onion, thinly sliced
• 2 tbsp plain flour
• 2 tbsp curry powder (see Note)
• 1 tsp sugar
• 1 tsp salt
• 2 cups (500 ml) beef stock
• 1 tsp apple cider vinegar
• 2 garlic cloves, crushed
• 2 carrots, peeled and sliced into rounds
• 1 Granny Smith apple, peeled and chopped
• 1 cup frozen peas
• Cooked basmati rice, to serve

Instructions

1. Use a sharp paring knife or a fork to lightly prick the sausages. Heat a large, heavy-based frying pan over medium-high heat. Add the sausages and cook, turning occasionally, until browned on all sides. Remove to a plate (it’s fine if the sausages aren’t cooked all the way through). Thickly slice the sausages.
2. Add enough ghee to the rendered sausage fat in the pan to give you approximately 2 tbsp fat for the sauce. Return the pan to the heat, then add the onion and cook for 2 minutes, or until slightly softened.
3. Add the flour, curry powder, sugar and salt and cook until fragrant. While stirring, gradually pour in the stock, vinegar and garlic. Add the carrots, apple and sliced sausage to the pan. Simmer on low heat for 10-15 minutes, or until the sauce thickens and the sausages are cooked through.
4. In the final minutes of cook time, add the peas to the sauce and stir until heated through.
5. Divide the classic curried sausages between bowls. Serve with rice on the side.

Note

For retro authenticity, use Keens Curry Powder.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.