I've eaten more versions of curried sausages than I can count. Between my parents, grandparents, and my own trial-and-error, I've learned exactly what makes this humble dinner tick. Over the years, I've taken what each family member did best and created my own curried sausages with rice and vegetables to make it extra-budget friendly, suitable for meal prepping, and easy enough to pull together after a long day.
TL;DR
- Prep time: 10 minutes Cook time: 20 minutes
- Meal prep: Balance of carbs from the rice, veggies and protein from the sausages
- Fridge storage: 3-5 days (store rice separate or on opposite side of container)
- Freezer storage: drizzle with tablespoon water then reheat 1 min intervals (approx. 3 min)
- Reheating: 3-6 months
- Customise: swap sausages, adjust spice, use different types of milk, swap rice for mash or have on toast for breakfast
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Why you'll love this recipe
Sausages. An affordable protein option that stretches across multiple meals. You can even repurpose leftovers into sausage tomato pasta for another night's dinner.
Frozen vegetables. A cost-effective way to add colour and nutrients without chopping. Any extras can be used in curried mince and rice
One pan. Minimal mess, less washing up, and perfect for quick clean-up nights. Similar in ease to Pad see ew noodles with beef or cashew chicken and vegetables.
Ingredients
Sausages. Traditionally, curried sausages are made with plain pork or beef sausages (you can find in any Aussie butcher or supermarket).
Chicken sausages can be a leaner option and plant-based can also be used.
I recommend avoiding heavily seasoned or herbed sausages as they'll overpower the curry.
Curry powder. Most Aussie kitchens have a tin of Keen's Curry Powder hiding in the cupboard, and honestly, it's hard to beat for this recipe.
For non-Aussies, you can use any type of curry powder you like.
For homemade, mix together turmeric, coriander, cumin and some chilli powder. Adjust as needed.
Milk. I use a soy milk as my partner is dairy-free. This doesn't change the overall flavour from what I remember growing up.
Other people use coconut, but this can be slightly runnier (so you may have to adjust your roux).
You can use regular cows milk or even a barrister oat (as it's thicker) for alternatives.
Butter. I often use an oil-based butter (such as nuttelex), but you can use a dairy butter. I've tried with both, and both work well for the roux.
Stock. I use my homemade chicken stock but you could use store bought and any variety (beef, vegetable etc.) I recommend checking the sodium levels of storebought so you're not just adding a heap of salt into the dish.
Frozen vegetables. I use diced frozen vegetables for convenience and cost. They save chopping time and prevent waste.
But you could use any vegetables you have leftover in your fridge.
Rice. Jasmine or basmati rice are my favourites because they stay fluffy even after reheating.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Serve with. I've served curry sausages with rice for meal preps because it keeps really well in the fridge (or freezer).
You could also substitute with mashed potatoes or even have it on some toast (this is what we did growing up!)
Swap veggies. Some of the vegetables that would work well include:
- Zucchini
- Carrots
- Onions
- Peas
- Corn
- Bell pepper / capsicum
- Spinach
- Beans
How to make curried sausages
Step 1: Add sausages and onion to the pan and cook for approx. 10 minutes (turning every couple of minutes) or until cooked.
Remove sausages and onions from the pan. Cut sausages into bite sized chunks.
Step 2: Make a roux by melting the butter over a medium-low heat, add flour and stir until combined, then pour milk and combine (it'll be like a thick paste).
Step 3: Add curry powder (to taste) and stock. Stir to combine.
Step 4: Once the curry sauce mixture is combined, add in the sausages and vegetables.
My Top Tips
Brown sausages. This helps increase the flavour of the sauce and stops them from breaking apart when you add them later (it's also easier to chop them up when they've been browned)
Taste and adjust. Every curry powder and stock is different so always taste at the end. If it's too spicy, add an extra dash of milk; not spicy enough, add more curry powder or even a pinch of chilli flakes.
Storing
Let the meal cool slightly, then portion into airtight containers (preferably glass as they don't stain).
Store rice separately so it doesn't absorb all the sauce. Refrigerate for 3-5 days.
Reheating
Add a tablespoon of water to the rice and curried sausages (this helps the sauce move more freely).
Add to the microwave on 1 minute intervals (stir only after the first reheat) until heated through (approx. 3 minutes).
You could also reheat gently on the stove with a small splash of water or stock, mixing regularly until heated through (approx. 5-10 minutes)
Can you freeze curried sausages?
Yes! If you're serving with rice, I recommend freezing this separately so the rice doesn't go mushy from the curry. Even better, make rice fresh when you want to eat the dish.
You can freeze the curried sausages in a ziplock bag, souper cube or freezer-safe container for up to 3-6 months.
When ready to eat, thaw in the fridge overnight and then reheat until hot.
My Top Tip: Freeze in single serves to make thawing and reheating easy for a single meal.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Frequently Asked Questions
A roux is a combination of flour and fat which is used as a thickening agent for the curried sausages sauce. The roux is then mixed with the curry powder to ensure the depth of curry throughout the dish.
The roux I made for this dish is dairy-free. I used nuttelex for the fat component and soy milk for the creaminess of the sauce.
Rice. Curried sausages with rice was how I traditionally ate this as a kid. The curry sauce from the sausages is absorbed by the rice and creates a really fragrant dish.
This is one of the easiest options to bulk out your curried sausages into a filling dish. You can make the rice yourself, or you can be a bit lazy and use microwaveable rice to get this dish on the table faster.
Potatoes. Curried sausages with potato is another traditional way to eat this meal. Potatoes are often found in curry dishes because they absorb the flavour of the curry making it extra delicious.
You could also have curried sausages with mash for something a little bit different!
Vegetables. Traditionally, curried sausages doesn't have vegetables in it. However, to bulk out the dish and make it into a meal prep recipe, I used carrot and capsicum. You could use any number of vegetable combination, however I would recommend steering away from the leafy greens as these would get lost in the curry. You want something with a bit of texture so it varies from the soft sausages & rice (if you choose to serve with rice).
Yes. This version uses soy milk (or regular milk) instead of coconut milk, making it suitable for those who want a no-coconut, no-cream option.
Other meal prep friendly meals
Or, you can have a browse through my meal prep recipes for more delicious eats.
Recipe
Curried Sausages No Dairy
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Equipment
Ingredients
- 100 g (3 ½ oz) brown onion, approx. 1,diced
- 1 kg (2 lb) sausages, approx. 12, See Note 1
- 20 g (1 tablespoon) butter, or dairy-free butter e.g. nuttelex See Note 2
- 10 g (1 tablespoon) flour
- 125 ml (½ cups) soy milk, see note 2
- 250 ml (1 cups) stock
- 5 g (1 tablespoon) curry powder, adjust to preferences, see Note 3
- 15 g (1 tablespoon) extra virgin olive oil
Serve with
- 200 g (2 cups) diced frozen vegetables, (See Note 4)
- 300 g (1 ½ cups) rice , yields approx.4.5 cups. cooked your way or follow my tips
Instructions
Prepare
- If serving with 300 g (1 ½ cups) rice , begin to cook the way you prefer, or look at my tips.
- Dice: 100 g (3 ½ oz) brown onion. Thaw: 200 g (2 cups) diced frozen vegetables.
Cook
- Over medium heat, heat the 15 g (1 tablespoon) extra virgin olive oil and add the 100 g (3 ½ oz) brown onion and 1 kg (2 lb) sausages. Cook for approx. 10 minutes (turning every couple of minutes) or until cooked.
- Remove sausages and onions from the pan. Cut sausages into bite sized chunks.
Create Roux
- Lower the heat, then slowly melt the 20 g (1 tablespoon) butter (lifting and moving it around the pan). Once the butter is melted, add the 10 g (1 tablespoon) flour and stir until combined there's minimal lumps.
- Once combined, add the 125 ml (½ cups) soy milk, 250 ml (1 cups) stock and 5 g (1 tablespoon) curry powder continuously until thickened.
Cook curried sausages
- Add veggies and sausages to the curry mixture and stir until combined.
- Serve on top of rice (or other side)
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