Best Ever Curried Sausages

Best Ever Curried Sausages

Prep / Cook / Total    -    10 / 45 / 55min


  • 8 thick beef sausages
  • 2 tablespoons oil
  • 2 large onions, thickly sliced
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 ½ teaspoons turmeric
  • 4 cloves garlic, crushed
  • 1-2 red chillies, thinly sliced
  • 1 ½ cups water
  • ½ cup coconut milk
  • 250ml PHILADELPHIA Light Cream for Cooking, cream alternative
  • 2 sliced carrots
  • ½ Cup of peas
  • 1 teaspoon brown sugar
  • 1 cup coriander leaves
  • Mashed Potato or steamed rice for serving
  1. PLACE the sausages in a large frying pan and cook gently until golden brown. Cool and cut into 1cm diagonal slices (optional).
  2. HEAT the oil in a saucepan and sauté the onion for 4-5 minutes or until softened. Add the spices, garlic and chilli and cook gently for a further 1-2minutes until fragrant.
  3. STIR in the water, coconut milk, carrot and sausages, cover and simmer for 20 minutes.
  4. STIR through the PHILLY, peas and sugar and cook a further 2-3 minutes until well heated then toss through half the coriander.
  5. SPOON over mashed potato or rice and garnish with remaining coriander leaves. Serve immediately.


Editor’s Note
“This curry sauce can be described as creamy, smooth, velvety and silky. Use curry with a combination of spices such as turmeric, ginger, chilli and coriander.”

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