Old-fashioned curried sausages

  • 30 mins cooking
  • Serves 4
  • Print
Photography by Brett Stevens. Styling by Julz Beresford.


  • 800g good-quality thick beef sausages
  • 2 tablespoons olive oil
  • 2 large (600g) brown onions, sliced
  • 2 tablespoons curry powder
  • 2 tablespoons plain flour
  • 400ml can apricot nectar
  • 400g can crushed tomatoes


  • 1
    Preheat oven to 200°C (180°C fan-forced). Place sausages on a baking paper-lined oven tray; bake for 15 minutes or until sausages are browned and almost cooked through. Slice sausages diagonally into 1cm pieces.
  • 2
    Heat the oil in a medium heavy-based saucepan over a medium-high heat. Add the onion; cook, stirring, for 3 minutes or until softened. Add the curry powder and stir for another minute.
  • 3
    Add flour to onion; cook, stirring, for 1 minute. Pour in a little of the apricot nectar and stir until thickened. Gradually add the remaining nectar, stirring. Add the tomatoes and the chutney. Season to taste. Add the sausages to the pot and simmer for 10 minutes.
  • 4
    Serve with steamed green beans, if desired.