Old Fashioned Curried Sausages NZ: Perfect Recipe

Anyone who grew up in a New Zealand kitchen knows the smell of curried sausages simmering on the stove. It’s a retro classic that’s been passed down through generations, but the method has changed. This guide breaks down the old-fashioned way — with a modern twist that delivers deeper flavour — and answers the questions that home cooks ask most.

Curry powder amount in classic Edmonds recipe: 2 tablespoons ·
Common stock type: Beef stock ·
Traditional thickener: Flour slurry ·
Modern approach to sausages: Sear, not boil ·
Typical servings: 4-6

Key facts about the classic dish are summarized below.

Do you boil sausages for curried sausages?

The short answer: no — not if you want the best flavour. Boiling sausages was once common in New Zealand homes, partly because it was seen as a way to reduce fat and partly because it was the method printed in early editions of the Edmonds Cookbook. But modern chefs and food bloggers have a different take.

Why do people boil sausages before frying?

• Boiling was a traditional method to reduce fat, but modern recipes prefer searing
• Some older recipes call for parboiling to ensure sausages are cooked through without burning the exterior

RecipeTin Eats (Australian food blog) explicitly advises: “Skip the old school method of boiling sausages; browning adds so much more depth.” The same view is echoed by VJ Cooks (NZ food blogger), who sears her sausages before building the curry gravy.

The implication: boiling is a shortcut that sacrifices texture. Searing creates a caramelised crust that adds savoury notes to the final dish — and it only takes a few extra minutes.

How much curry powder to put into curried sausages?

The classic Edmonds recipe — the gold standard for many Kiwi cooks — uses 2 tablespoons of curry powder per kilogram of sausages. That’s a solid starting point, but the amount can vary depending on the brand and your heat tolerance.

What curry powder is best for sausages?

• Mild curry powder is recommended for sausages — it complements the meat without overwhelming it
• Adjust amount based on spice preference and brand strength

VJ Cooks (NZ food blogger) uses “mild curry powder” in her recipe. MAGGI New Zealand (convenience meal brand) sells a Mild Curry Sausages recipe base — a sign that the market leans toward mild, family-friendly heat.

The trade-off: stronger curry powders can be used, but they may mask the sausage flavour. Start with 2 tablespoons and adjust up if you want more kick.

What thickens curried sausage?

Traditional curried sausages rely on a flour slurry — a mix of flour and cold water stirred in at the end — to create a thick, gravy-like consistency. It’s the method found in the Edmonds Cookbook and most home recipes.

• Flour slurry (flour + water) is the traditional thickener
• Cornstarch can be used as a gluten-free alternative
• Long simmering also naturally thickens the gravy

Sprinkles and Sprouts (food blog) uses flour to thicken. Just a Mum’s Kitchen (NZ home cook blog) notes that you can add a little extra flour if the gravy is too thin. For a gluten-free version, cornflour (cornstarch) works well — use half the amount, mixed with cold water.

The pattern: the thicker the gravy, the better it clings to the sausages and mash. A slurry gives you control, while simmering alone can leave a watery sauce.

Do you use chicken or beef stock for curried sausages?

Beef stock is the preferred choice among most NZ home cooks. It gives a richer, heartier flavour that stands up to the curry powder. Chicken stock works but produces a lighter gravy — more suited to a creamy variation.

• Beef stock is preferred for a richer, heartier flavor
• Chicken stock works but produces a lighter gravy
• Homemade stock adds depth; store-bought is fine

VJ Cooks (NZ food blogger) uses beef stock, and RecipeTin Eats (Australian food blog) also calls for beef broth. If you use chicken stock, consider adding a splash of Worcestershire sauce or a teaspoon of tomato paste to boost savouriness.

Why this matters: stock choice is the foundation of your gravy. Beef stock gives you that classic dark, rich NZ curry gravy; chicken stock is a viable shortcut if you’re out of beef, but you’ll lose some depth.

How to give curried sausages more flavour?

There are several ways to elevate the dish beyond the basic recipe. These tweaks are common in both home kitchens and modern food blogs.

• Add grated apple for sweetness and acidity
• Sauté onions and garlic before adding liquid
• Worcestershire sauce or tomato paste boosts savoriness
• Slow cooker deepens flavors over several hours
• Cream or coconut milk creates a creamy variation

How to make creamy curried sausages?

Stir in ½ cup of cream or coconut milk at the end of cooking. This creates a milder, richer sauce that pairs beautifully with rice or mashed potatoes. Food.com (recipe community) has a New Zealand version that uses coconut cream, coconut, and even bananas and sultanas — a distinctly sweeter, fruitier take.

Can you make old fashioned curried sausages in a slow cooker?

Yes. Brown the sausages first, then transfer to a slow cooker with the sautéed onions, curry powder, stock, and other aromatics. Cook on low for 4–5 hours. The long simmer melds the flavours beautifully. Wandercooks (food blog) describes an Australian-style version that uses gravy powder, Worcestershire sauce, and HP sauce for extra depth.

The catch: the sausages can become very soft in a slow cooker, so don’t cook them longer than necessary. If you prefer a firmer bite, add them only for the last 2 hours.

Comparison: Stovetop vs Slow Cooker vs Creamy Variation

Three approaches, one goal: a comforting plate of curried sausages. Here’s how they stack up.

The pattern: stovetop is the fastest and gives the most control. Slow cooker demands patience but rewards with deep flavour. Creamy is a variation that dials down the spice and adds richness.

Pros and Cons

The upsides outweigh the downsides for most home cooks.

Step-by-Step: Old Fashioned Curried Sausages NZ

This method follows the modern sear-first approach, but stays true to the retro Edmonds-style gravy. Yield: 4–6 servings.

1. Brown the sausages. Heat 1 tbsp oil in a large pot or deep frying pan over medium-high heat. Add 1 kg beef sausages and cook until browned on all sides, about 5–7 minutes. Remove and set aside. )
2. Sauté aromatics. Reduce heat to medium. Add 1 diced onion and 2 diced carrots to the pan. Cook for 3–4 minutes until softened. Add 2 cloves minced garlic if desired.
3. Add curry powder. Stir in 2 tbsp mild curry powder and 2 tbsp plain flour. Cook for 1 minute, stirring constantly, to toast the spices.
4. Pour in stock. Slowly add 2 cups beef stock, stirring to avoid lumps. Add 1 tbsp sugar (or to taste), 1 tbsp tomato paste, and a dash of Worcestershire sauce.
5. Simmer. Return the sausages to the pot. Bring to a gentle simmer, then cover and cook for 20 minutes, stirring occasionally.
6. Thicken (if needed). If the gravy is too thin, mix 1 tbsp flour with 2 tbsp cold water into a slurry and stir in. Simmer 2 minutes more.
7. Add peas. Stir in 1 cup frozen peas and cook for 2 minutes. Season with salt and pepper to taste.
8. Serve. Ladle over mashed potatoes, rice, or with crusty bread. Garnish with chopped parsley.

This method balances tradition with modern technique for the best results.

Clarity: What we know and what we don’t

These uncertainties highlight the gaps in the historical record, but the cooking method is now well-established.

Expert perspectives

“Skip the old school method of boiling sausages; browning adds so much more depth.”

— Nagi Maehashi, RecipeTin Eats (Australian food blog)

“I recommend using mild curry powder and beef stock for that authentic NZ flavour.”

— VJ, VJ Cooks (NZ food blogger)

These two perspectives — from an Australian food authority and a Kiwi home cook — capture the modern consensus: sear, don’t boil, and use beef stock for the richest gravy.

Summary

Old fashioned curried sausages remain a beloved New Zealand comfort food for good reason: they’re cheap, forgiving, and deeply satisfying. The debate over boiling versus searing is settled — browning delivers better flavour and texture. For the home cook who wants to honour the tradition while improving the result, the path is clear: sear the sausages, use beef stock, thicken with a flour slurry, and don’t be afraid to add a grated apple or a splash of cream. For Kiwi families, the choice is simple: invest five extra minutes in browning, and you’ll never go back to the boiled version.

Frequently asked questions

For more home-style cooking ideas, check out our article on Jamie Oliver Eat Yourself Healthy Recipes and Chicken n Things NZ.