The retro classic your nan had on high rotation
Ask anyone who grew up in Australia in the seventies or eighties and they'll tell you exactly what curried sausages taste like — that mild, golden gravy over mash, carrots and peas doing their bit. It's not fancy, and it was never meant to be. Made with proper grass-fed beef sausages, though, this retro classic quietly becomes a genuinely good dinner. Everything comes from the pantry, it all happens in one pot, and the kids will ask for it again.
Ingredients
- 5 Your Farmer grass-fed beef sausages
- 1 tbsp butter
- 1 brown onion, halved and sliced
- 2 carrots, sliced into rounds
- 1½ tbsp mild curry powder
- 2 tbsp plain flour
- 500ml beef stock
- 1 cup frozen peas
- 1 tsp brown sugar
- Mashed potato or steamed rice, to serve
Instructions
Put the sausages in a large saucepan, cover with cold water and bring to a gentle simmer. Cook for 10 minutes until just firm, then drain, cool slightly and slice into thick diagonal pieces.
5 sausagesWipe out the pan and melt the butter over medium heat. Cook the onion and carrot for 5–6 minutes until softening.
1 tbsp butter1 onion2 carrotsStir in the curry powder and flour and cook for 1 minute, until fragrant.
1½ tbsp curry powder2 tbsp plain flourGradually stir in the stock. Bring to a simmer, stirring, until the gravy thickens, then stir in the sugar.
500ml beef stock1 tsp brown sugarReturn the sliced sausages and simmer gently for 10 minutes, adding the peas for the last 3. Season to taste.
1 cup frozen peasServe over mash or rice, with the gravy over everything.
Appears in
In every beef share — Sausages (5 pack, 550g)
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Why Simmer the Sausages First
Old-school curried sausages always start the same way: the sausages get a gentle simmer in water before they go anywhere near the gravy. It looks odd the first time, but there's good sense in it. The simmer firms the meat so the sausages slice cleanly into fat, coin-sized pieces without crumbling, and it means they finish cooking gently in the curry gravy without the casings splitting.
Your Farmer® grass-fed beef sausages are built for exactly this kind of treatment — preservative-free, gluten-free, and coarse enough to hold their own in a sauce. There's a pack in every beef share we deliver, which is why this recipe earns a permanent spot in the rotation: the whole thing comes from the pantry, and the star is already in your freezer. One quiet tip — if the curry powder has been in the cupboard since last winter, give it a sniff first. It fades, and a fresh tin is the difference between golden and beige.
Swaps and Variations
The old country-hall versions often had a sliced apple or a handful of sultanas simmered in for sweetness — try it before you knock it. A cup of coconut milk swapped in for some of the stock makes a creamier, milder version little kids tend to love. If anyone at the table is strictly gluten-free, thicken with a tablespoon of cornflour mixed into cold water instead of the plain flour — the sausages themselves are already gluten-free. And if bangers and gravy is more your family's speed, try our grass-fed beef sausages with caramelised onion gravy and mash — same pack, different mood.
Storage and Leftovers
Curried sausages might be the single best leftover in Australian cooking. The gravy soaks into everything overnight, and day two is better than day one. Keep it in the fridge for up to three days or freeze for up to three months, and reheat gently in a saucepan with a splash of water to loosen the gravy. Leftover idea from our kitchen: pile it into a jaffle with a little grated cheese. You can thank us later. And if you need more sausages before the next box lands, the five-pack is here.
Frequently asked questions
Can I skip simmering the sausages first?
Which curry powder should I use?
Can I make it in the slow cooker?
Is this gluten-free?
Does it freeze well?
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