Traditional Curried Sausage Recipe - Strayed from the Table (2024)

  • ByLizzie Moult
  • July 25, 2013
  • 06 Recipes

‘Its got to be Keens’ my mum relayed over the phone.

I recently wanted to relive a childhood recipe my mum use to make for us kids all the time, curried sausages. It was a staple dish at the table and mum would often alternate between sausages or eggs in our house. When I first left home I use to make it often. However the other day I couldn’t remember the recipe, so thanks to my mum she came to the rescue and I finally have it written down and stored in my collection of recipes.

Just to make a few things clear, I loved curried sausage night, we use to have big fat beef sausages and mum would boil them before making the actual curry. She would cut them into slices so they were easy to eat for us youngsters. I hated curried eggs and talking with Roy while we were cooking up this recipe his family ate curried eggs quite a lot. I came from beef family and Roy came from eating a lot of vegetarian meals. The funny thing both of our mothers agree that Keens curry powder is the only one to use for this recipe. The recipes both handed down from their mothers and now to us, I love how the classics never die. Mind you we added some peas to the original recipe and next time I might even add some kale or silverbeet.

As an Australian I am not really sure that I am 100% proud of this dish. Why you ask? Well I grew up with this being a curry, when I was a kid there was no such thing as Thai Green Curry, Chicken Korma, Dahls or condiments that accompany them. Curry was in the form of Keens Curry Powder in a tin. Some times we would have stewed beef in a curry too. Yes I was uncultured but that is because when you live detached from the rest of the world on a farm you don’t need fancy curries. You just need to know that you have a cow coming each year to fill your freezer.

Tell me is there a recipe that has been handed down to you from several generations? Or have you lived in the dark about a certain type of food before?

Traditional Curried Sausages Recipe


Prep time

Cook time

Total time

Author: Lizzie Moult,

Recipe type: dinner

Cuisine: Australian

Serves: 4


  • 2 tbsp olive oil
  • 8 organic beef sausages
  • 1 large brown onion,
  • 2 tsp Keens curried powder
  • ½ cup chicken stock
  • 1 cup water
  • ¾ cup of frozen/fresh peas
  • 1 tbsp cornflour
  • 2 tbsp water
  • Salt and pepper


  1. In a deep heavy based frypan heat the olive oil over a medium heat. Add the sausages and cook for 1-2 minutes stirring occasionally*. Add the onion and curried powder and stir to soften the onions for 2 minutes.
  2. Cover the sausages with chicken stock and water and bring to the boil. Reduced the heat to a very low simmer. Take out one sausage at a time and cut to your desired length, I like them small. Place them back in to the mixture and repeat with the remaining sausages.
  3. Add the peas and simmer for 4minutes, in the meantime mix the cornflour and 2 tablespoons of water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check the seasoning and add salt and pepper to taste.
  4. Serve immediately over rice.


You can boil the sausages beforehand and cut them to size instead of frying them. I prefer to fry them so the good fats stay in the pan and add flavour to the meal.

Traditional Curried Sausage Recipe - Strayed from the Table (4)

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as Cognitive Behavioural Therapist to help people live a life with passion & purpose without people-pleasing, imposter syndrome and seeking approval at

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29 Responses

  1. I love recipes that remind me of childhood! And this sounds really delicious. I’ve never heard of curry sausage, but I love anything curry. The peas are a nice touch. I’m not sure if they have Keen’s in the U.S. but I bet I could make something similar. Yum 🙂


  2. I never had curry as a kid – it just wasn’t at all well known in the US when I was growing up. So most of the curries I’ve had have been Indian or Thai or whatever – not really what you’re talking about at all. Although when I was in high school I did discover a “curry” that was based on cheddar cheese soup (awful soup, but works great for a sauce) that I liked and still make sometimes today. That’s probably my “curry” equivalent of your sausage recipe (which looks pretty darn good, BTW!). And although I don’t use Keens curry powder in it (I’m not sure I’ve even seen it), it absolutely requires a commercial curry powder. Really fun post – thanks.


    1. I use sausage mince instead of taking out/cutting up sausages! Makes it that bit easier for a weeknight meal for the kids.


  3. I really enjoyed this post Lizzie! Where I grew up on a sheep station in Western NSW there was no such thing as Thai Green Curry either. Curry only came in the form of Keens curry powder and curried sausages were a staple for us too. I remember loving curried sausages although I am not so sure I would love it now, silverbeet or kale would be a good addition.

    I simple cannot face curried eggs; another staple from my childhood!


  4. I love curried sausages! It was a staple in our house growing up as well although strangely I have never asked mum for the recipe instead I have always just made up my own versions with guesstimates. Looking forward to giving your recipe a try, it will make a perfect midweek dinner 🙂


  5. Wow Lizzie .. I adore curried sausages. Used to have them as a kid! Yummy


  6. Oh Lordy, we used to be served this at the boarding school I went too — although we didn’t have such a nice name for it. Now that I’m reading the recipe I’d like to make this…I have two boxes of Keens in the cupboard…not sure why, but I do.


  7. oh how this takes me back to my childhood too! with keens curry powder, yes, and the peas and ribbony onions! and served on rice, always, as you have done! lordy how amazing. my dad hates ‘new’ curries and preferes the old fashioned keens so he would love it if you served this up for him. great trip down memory lane, lizzy!!


  8. My mum used to make a dish of curried eggs and peas made with Keens, it was such comfort food. I should make it again, I wonder if I would enjoy it now as much as I did then


  9. We used to eat curried sausages growing up too, and I bet my mum used Keen’s! We sued to eat it with mashed potatoes.


  10. So pleased to see that I am not the only one who loves the old recipes. I started a blog, but am not very good at it, but it is about the food my mother prepared, I just revamp hers. One day I will learn how to make as good an effort as you have done with your blog.


    1. Thanks for your kind words Sally, what is your blog called?


  11. Thanks for a great recipe! I have fond memories of my late Granny’s curried sausages and until now have been unable to replicate it – but in your recipe I’ve found a winner. I added a few spoonfuls of sweet tomato chutney (as I’m told this was one of my Gran’s secret ingredients), served it up on mashed potatoes (also a staple of Gran’s dish!) and suddenly I was 5 again, tucking into a favourite childhood meal. Yum!


    1. Eliza, I am so glad that you enjoyed the recipe. I might just have to try adding some tomato chutney next time I make it.


  12. My husband was reminiscing about the Curried Sausages with Peas & Onions his Mum used to make when he was a youngster. I didn’t have the recipe so googled and found yours; it sounds like The One! It’s currently on the stove so will let you know the verdict later. Thanks!


    1. Hi Ingrid, Please do let me know how you go with the recipe, I want to see if it lives up to hubby’s expectations.


  13. Pingback: Mung Bean Dahl Recipe - Strayed from the Table

  14. Lol actually making it now


  15. I am about to try this receipe so fi gets crossed. Curried sausages were also a staple in our house along with curried left over lamb or chicken from the Dunday roast. For Christmas one year I made both my adult children a book of their favourite family receipes using the names the children would use which include things like Nannas Christmas pudding, Nannas Christmas biscuits, Mrs Mintwrs chocolate pudding, mums best ever sausage rolls, dad’s pike lets to name a few. Both the kids use this book often and love it. Each page was decorated with a photo of Nanna or the relevant child, or family member/friend as appropriate. I loved making it and overs thrilled with the finished product which was leather bound with a brass plate on the front with their name on it eg Sarah’s Receipe Book


  16. I don’t know why you wouldn’t be proud of this dish? It may not be a Thai Green Curry, but it’s nothing to be embarrassed about! It’s an Aussie staple. I have great memories of Mums curried sausages. It gives me very fond memories of my childhood, of a simpler time & great family moments. It’s comfort food! It’s tasty! It was something a little fancy when take away wasn’t the staple it is now. It’s definitely something to be proud of 😀


  17. Thank you! I grew up with curried sausages on the table too, and after 40 odd years I’m craving them now, hence Google, and now this recipe….
    I’m looking forward to a trip down culinary-memory lane


  18. I grew up on a farm too, born in ’82. Your recipe is nearly identical to the one my mum and nan cook except they use water in lieu of stock. As for cows – we used to fight over the lamb shanks and roasts that came from the lamb sides!

    Such a classic lol – and yep, Keen’s was all we knew ‘curry’ to be, growing up. I had my first real curry – some Indian, when I was about 20 and couldn’t believe the difference in what I thought curry was and what it actually is! How times have changed 🙂

    I’m making this tonight, feeling nostalgic for a childhood comfort. But I’ll do it your way with the stock, that’s bound to be an improvement. Thanks!


  19. Hi, You don’t have to be born on a farm. My Great Grandmother born around 1875 in England bought a similar recipe with her to Australia in 1912. She was very happy that she could purchase Keens Curry Powder in Australia. The only thing I have changed is I fry the sausages. I hate the soft boiled ones we ate as kids.


  20. My late father used to make curried sausages a lot, much to mothers dislike. I loved them. Your recipe is the closest I have found that tastes like his. I also had a bit of chutney to it. It’s now a family favorite and so easy to make too!


    1. YES, chutney to it. YUM. Yes, this is how my mum and my grandma make it. And I still make it occasionally too.


  21. Dad used to make this all the time when I was a kid. I can’t get enough of it. Although I have to add a tad bit of milk in it for my son lol. Brings back many memories


    1. I guess adding a little milk helps it to be creamy and would probably suit kiddos


  22. Thanks so much for taking me back to my childhood smells and comfort food. You are right. It must be Keen’s. Beautiful flavour. I made this with pork thin sausages as they rarely have fat sausages that look good to me an$ added small cubes of precooked potato and peas. Delicious and soooo filling. Great recipe.


Traditional Curried Sausage Recipe - Strayed from the Table (8)


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Traditional Curried Sausage Recipe - Strayed from the Table (2024)


Where did curried sausages originate? ›

Currywurst is believed to have been invented by Herta Heuwer in West Berlin in 1949. Historians believe that she experimented with pepper and paprika until she formulated her well known curry sauce. Currywurst has become so popular in Germany that there is an entire museum dedicated to it in Berlin.

How long do curried sausages last in the fridge? ›

Storage: Leftover curried sausages can be stored in the fridge for up three days. Reheat until piping hot before serving. For freezing instructions, check out the FAQs section above.

What culture is curried sausages? ›

This dish of sausage in a spicy sauce is a German favourite, enjoyed as a midnight snack, takeaway lunch and everything in between, but how exactly it came about is a matter of debate. This article was produced by National Geographic Traveller (UK). Germany and curry make for an unlikely pair.

What ethnicity invented curry? ›

India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region.

What's the difference between Deville and curried sausages? ›

Devilled sausages and curried sausages are very similar in that both dishes typically use sausages as a primary ingredient, but they are not exactly the same. Devilled sausages are made with a tangy, mildly spicy tomato-based sauce, whilst curried sausages are made with a sauce containing curry powder or curry paste.

What can I use instead of curry powder? ›

Cumin and chili powder work together as a swap-out ingredient for curry powder that deliver spicy warming notes. These spices work with meat dishes, stews and curries.

How do you make curried sausage less spicy? ›

Top five ways to make a curry or chilli less spicy
  1. More vegetables. ...
  2. Coconut milk or cream. ...
  3. Lemon, lime or vinegar. ...
  4. Yogurt or soured cream. ...
  5. Sugar or ketchup.
Dec 21, 2020

Where did Caribbean curry come from? ›

According to Sen's book, 1.5 million Indians migrated to other parts of the British Empire between 1834 and 1917, including 114,000 to Trinidad and Tobago and 36,000 to Jamaica. The mass migration resulted in an influx of new cooking techniques, ingredients and dishes, including curry.

What is the curry sausage is from Berlin and is very popular in German? ›

Berlin currywurst is one of the most famous curries in Germany. It is often served with a thicker and spicier sauce than the basic recipe, and usually comes with fries or bread. Berliners also like to add curry powder on top of the sauce. Hamburg currywurst is often served with a mustard or mayonnaise sauce.

Why is there curry in German food? ›

The currywurst's origins are attributed specifically to the German capital. In 1949, a resourceful German housewife, Herta Heuwer, traded some spirits with British soldiers for ketchup. The trade created the dish - composed of German sausage, or wurst, sliced and doused in ketchup and sprinkled with curry powder.

Where did British curry originate? ›

It really began with the British, resident in India during the 18th and 19th centuries. They lumped together many Indian dishes and adapted them to suit their own requirements, under the heading of curry.

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