By far the most popular recipe on my website to date has been my take on Healthy Homemade Curried Sausages. Every week it gets loads of hits and I always receive emails telling me how much people love it. Since posting that recipe back in 2015 it’s still a regular feature on our family meal plan but the recipe I use has evolved a little since then so I thought I’d share our new recipe for this family favourite so that everyone has a choice between the two.
Curried sausages is a meal most people that have grown up in Australia will be familiar with, I’m sure it’s a dinner that featured on most of our family tables. I originally developed the first recipe (which you can access here) because a lot of people I know often use the ready made sauces available in the supermarket to make this dish quick and easy. The thing is those ready made sauces are often really high in sugar, salt and additives. One popular brand in particular I checked out in the supermarket contained 902mg sodium per 100g. This is far too high, especially if you are feeding small children, we should be aiming for under 400mg per 100g when choosing processed foods. Learning easy ways to make sauces at home can really help to improve the nutritional quality of a lot of meals and also help you to save money in your food shop each week.
As this recipe has evolved it’s become dairy free because over the years we have drastically reduced our dairy consumption as it’s just not something that agrees with most of us, particularly my kids, so a lot of my recipes are dairy free now.
I usually serve these curried sausages up family style with everything in the middle so that we can sit down as a family and all enjoy the same meal. More often than not I will serve this up with some brown rice (always served separate so that the kids can choose whether to have their curry on top or eat each element separately). Extra veggies and some roti/naan bread are also served on the side in case someone decides they don’t like/don’t want to eat the curry. This rarely happens but there are times when one of my kids won’t want to eat this so I always have some other options there that I know they will eat. I never pressure or force anyone to eat at meal times, I trust that as long as I’ve served up something to suit everyone’s tastes that my kids will listen to their appetite and choose how much they will eat. Serving up extra veggies and bread also helps to stretch the meal and make it last further, even though my kids are still quite young (2 & 4) I’m always amazed at how much they can eat at meal times, especially during a growth spurt or if they have had a busy day, sometimes it can feel like I’m feeding an entire soccer team. If you do find yourself with leftovers this can be frozen and eaten at a later date or it does make a delicious lunch the next day.
Healthy Curried Sausages Take 2
An updated, dairy-free version of my popular curried sausages recipe. You can find the original recipe here
- 2 tbsp olive oil
- 8 good-quality sausages
- 2 garlic cloves, minced or 2 tsp minced garlic
- 2 tsp minced ginger
- 2 tsp mild curry powder
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 cup tomato paste no added salt if you can
- 1 cup beef bone broth or stock
- 4 white potatoes peeled and diced in 2cm cubes
- 2 cups frozen vegetable mix peas, carrot, corn
- 400 ml can coconut milk
In a small bowl add the garlic, ginger, curry powder, garam masala, cumin and tomato paste. Mix together to form a paste and set aside.
Heat one tablespoon of oil in a large, deep pan over medium-high heat. Brown sausages until golden and caramelised, don't worry if they're not cooked through yet. Remove from pan and slice lengthways first and then into four even pieces (see notes). Set aside.
Reduce heat to medium and add the remaining oil. Add the paste mixture and stir until fragrant - around 30 seconds. Add stock to the pan and mix to form a sauce.
Add in the diced potato and frozen veggies along with the tin of coconut milk and chopped sausages. Bring to the boil then reduce heat to a simmer. Simmer curry for 30 minutes or until the potato is cooked through.
Serve with some brown rice and your favourite sides.
Slicing lengthways first helps to eliminate the choking hazard for smaller children.
Chelsea Brown is a mum of two and a university qualified nutritionist. She works with families to help improve their health and shares practical advice to help take the stress out of mealtimes. She is passionate about a balanced approach to nutrition and developing a healthy relationship with food. Follow her over on Facebook and Instagram for more helpful tips and advice.