Old-fashioned curried sausages

This one's been a regular on dinner tables for decades!

  • 8 hrs 20 mins cooking
  • Serves 6
  • Print
Some recipes spark nostalgia more than others, and this one is a doozy. Brace yourself for a culinary trip down memory lane with this dish that's locked in your minds and heart forever.
This curried sausages recipe makes a delicious and convenient midweek dinner, complete with a hearty dose of nostalgia.


  • 12 thick (1.8kg) beef sausages
  • 1 tablespoon vegetable oil
  • 2 medium (300g) brown onions, sliced thinly
  • 2 tablespoons mild curry powder
  • 400 gram (12½ ounces) canned diced tomatoes
  • 1 cup (250ml) beef stock
  • 1 cup (250ml) water
  • 4 medium (800g) potatoes, unpeeled and cut into thick wedges
  • 1 cup (120g) froze peas, thawed
  • 1/2 cup (80g) sultanas


  • 1
    Place sausages in a large saucepan, add enough cold water to cover sausages; bring to the boil. Boil, uncovered, about 2 minutes; drain.
  • 2
    Heat oil in same pan; cook onion, stirring, until softened. Add curry powder; cook, stirring, until fragrant. Remove from heat; stir in tomatoes, stock and the water.
  • 3
    Place potatoes in a 4.5-litre (18-cup) slow cooker; top with sausages and onion mixture. Cook, covered, on low, about 8 hours.
  • 4
    Stir in peas and sultanas. Season to taste.


Not suitable to freeze.
Suggested to be served with crusty bread.

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