Easy Sausage Curry | These curried sausages with mashed potatoes is a classic kind of dish, a one-pot comfort food dream with savory sausages, a rich curry gravy, and lightly cooked vegetables. I like to serve this sausage curry for dinner over mashed potatoes but it would be just as good over rice or noodles.
This sausage curry might look and feel like a bit of a retro kind of recipe but trust me, it's homey, delicious and very easy to make - the cooking time is only twenty minutes!
Plus you can double up on the vegetables and skip the sausage if you're cutting back on your budget or eating less or no meat. I like to add in red bell pepper when I'm skipping the sausage in this recipe.
This sausage curry starts with frying up rounds of sausage and then cooking onion, carrot and garlic in the browned flavorful bits in the bottom of the frying pan.
Curry powder and chicken stock are the main flavors in the silky gravy. A touch of flour and some cream thicken the sauce, giving it the perfect gravy consistency.
If you're looking for a basic curry sauce for on top of fries, like chips and curry then try my Curry Sauce for Fries recipe which uses a can of coconut milk.
Both this sausage curry and my curry sauce linked above are curries that are kind of inspired by the simpler curry powder based curry sauce of British inspired pub meals of fries and curry that I've had.
I feel like this curry is also kind of similar to Japanese curry in a way, and not similar to Indian or Thai curries - the ingredients and quite different.
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About the ingredients for this recipe. See the recipe card below for exact amounts.
- Sausages – I usually use a regular sausage or Italian sausages for this curry recipe. I slice them carefully into diagonal rounds before frying them.
- Onion + garlic – an onion, cut into large petals and a couple of garlic cloves start of the layers of flavor for the curry sauce.
- Carrots – this is the vegetable I like with sausage and in a curry sauce because they hold up well in cooking. I slice them on a diagonal just for looks and keep the slices a bit on the thicker side to ensure the carrots don't over soften during cooking. I add peas in the last few minutes of cooking for a sweet and earthy pop of flavor.
- Butter, curry powder, all-purpose flour – These ingredients make a basic roux for us. Melting the butter and then frying the curry powder and flour in it helps bring out the flavor in the curry powder and starts the cooking of the flour.
- Soy sauce + chicken stock – I like adding soy sauce in with this style of curry and the chicken stock is our cooking liquid and flavor.
- Cream – I just use a 10% coffee cream but I'm sure coconut milk would be a good replacement.
Watch the recipe video to see exactly how to make this easy sausage curry.
- Chop onions into large petals and carrots into thick slices
- Slice the sausage into rounds
- If you're using frozen peas, let them sit in a bowl to start thawing
- Start a side dish before you start cooking, like potatoes, noodles, or rice. I like using my Instant Pot to do this in a hands off way.
Step 1. Fry the sausages. I use soft sausages in their cases. Cut them carefully with a very sharp knife. Add a swirl of oil to a large non-stick skillet and cook the sausage over medium heat, for 3-4 minutes per side, or until pretty much cooked through. (Photo 1)
Add the onion and carrot and cook for 5 minutes or so to get some color on them. Add the garlic and cook only for about a minute, until very fragrant. (Photo 2)
Step 2. Make the gravy. Start by adding the butter and allowing it to melt. Add the curry powder and all-purpose flour and cook, stirring for one to two minutes, until the curry powder is fragrant and the flour is cooked. (Photo 3)
Add the chicken stock and soy sauce and bring to a boil. (Photo 4) Once boiling, turn the heat down to medium low and add the peas. (Photo 5)
Step 3. Simmer. Simmer the curry for 5 minutes or so. Add the cream, stir it through until heated and then serve the sausage curry. (Photo 6)
RECIPE TIP: To omit the sausages, add in extra vegetables instead. I like the use 5 carrots instead of 3 and add in a chopped red bell pepper when I'm leaving out the sausage.
✔ To make this dish vegetarian, leave out the sausage and use vegetable stock instead of chicken stock. See the recipe tip above for more suggestions.
> To make this spicier, add more red pepper flakes.
For a simpler but similar curry to serve over baked fries try my curry sauce recipe.
I use my favorite large non-stick pan for this recipe.
Store leftover curry in the fridge for about 3 days. To reheat either warm up in the microwave for a few minutes until hot, or heat the curry up in a pot on the stovetop. You may need to thin it out with a splash of water.
More easy dinner recipes
- 1 tablespoon oil (for frying)
- 5 sausages (sliced into inch thick rounds)
- 1 onion (chopped)
- 3 carrots (peeled and sliced)
- 2 cloves garlic (minced)
- pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon curry powder
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- 2 cups chicken stock
- ¼ cup cream (10%)
- 1 cup peas
- Heat oil in a large skillet, over medium high heat.
- Add sausage slices and cook for about 3-4 minutes per sides or until browned and cooked through.
- Add oil, if needed and the onion and carrot. Cook for about 5 minutes, stirring, until browned and starting to soften.
- Add the garlic and cook for about 30-60 seconds, or until fragrant, not browned.
- Add the butter and melt it.
- Add the flour and curry powder and stir them into the melted butter. Stir everything in the pan together and cook for a minute or two, cooking the flour and the curry powder.
- Add the chicken stock and soy sauce, and bring to a boil. Turn the heat down to medium low, and add the peas. Simmer for 3 minutes or until peas are heated through.
- Add the cream and heat for a minute or two.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
I usually use plain pork sausages, and sometimes Italian flavored sausages.
You can leave the sausages whole in this recipe instead of slicing them first. You can also slice them after cooking if you prefer.
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