Traditional Aussie Sausage and Onion Curry

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty and flavorful curry featuring classic Australian pork sausages simmered in a rich onion and tomato sauce with warm spices. This Australian-inspired pork recipe, ready in about 45 minutes, pairs pork sausages, large onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 links (about 450 g) pork sausages
• 1, thinly sliced (150 g) large onion
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 400 g canned diced tomatoes
• 1 cup (240 ml) beef or vegetable stock
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup for garnish chopped fresh coriander
• to serve steamed white rice

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pan over medium heat. Add 6 pork sausages and brown them on all sides for 8 minutes. Remove sausages and set aside.
2. Step 2: In the same pan, add 1 thinly sliced large onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to release the spices' aroma.
4. Step 4: Add 400 g canned diced tomatoes, 1 cup beef or vegetable stock, and 1 tbsp brown sugar. Stir well and bring to a simmer.
5. Step 5: Return the browned sausages to the pan, cover, and simmer gently for 20 minutes until sausages are cooked through and the sauce thickens.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Garnish with 1/4 cup chopped fresh coriander and serve hot over steamed white rice.