Easy Sausage Curry | These curried sausages with mashed potatoes are a classic kind of dish, a one-pot comfort food dream with savory sausages, a rich curry gravy, and lightly cooked vegetables, sure to please the whole family.
I like to serve this sausage curry for over creamy mashed potatoes but it would be just as good over steamed rice or egg noodles.
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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 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 onions, carrots, and fresh garlic in the browned flavorful bits in the bottom of the pan.
Curry powder is the main flavor in the silky curry gravy, with chicken stock and soy sauce enhancing the sauce. A touch of flour and some heavy cream thicken the sauce, giving it the perfect gravy consistency.
If you're looking for a basic curry sauce for serving on top of fries, like chips and curry then try my Curry Sauce for Fries recipe which uses coconut milk instead of heavy cream.
Both this sausage curry and my fries with curry sauce 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.
This easy sausage curry recipe also reminds me of Japanese curry.
Ingredients
About the ingredients for this recipe. See the recipe card below for exact amounts.
- Sausages – I usually use regular pork sausages or Italian sausages for this curry recipe. Use the type of sausages you prefer.
- Onion + garlic – an onion, cut into large petals, and a couple of garlic cloves start off 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. 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 curry roux. Melting the butter and then frying a tablespoon of curry powder with the flour 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 to this style of curry for more depth of flavor and the chicken stock is our cooking liquid and flavor.
- Cream – I just use a 10% coffee cream.
Substitutions
- onions: I use yellow onions, but you can try white or red onions.
- carrots: you can add more carrots as well as some red bell pepper if you're skipping the sausage. Try adding in your other favorite vegetables like green beans.
- vegetarian: leave out the sausage and use vegetable stock instead of chicken stock.
- spicy curry: To make this spicier, add more red pepper flakes, to your own taste, and use a Madras curry powder that is spicy.
- cream: use heavy cream or coconut milk instead for similar results.
To omit the sausages, add 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.
Instructions
Prep Tips
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 heat oil over medium heat. Add the sausage and cook for 3-5 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 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, season with salt and black pepper, and then serve. (Photo 6)
Tips for making sausage curry
- Cook the curry powder - this helps bring out more flavor from spices.
- Vary the ingredients to suit your preferences. Not a carrot fan? Try green beans.
- Make this spicy by adding more red pepper flakes. I also use a madras curry powder instead of my grocery store brand of curry powder when I want more heat.
What to serve with sausage curry
This is one of my favourite recipes to serve during the winter on top of mashed potatoes. You can add homemade bread on the side, or more vegetables like roasted green beans, brown sugar brussels sprouts, or roasted sesame broccoli.
Equipment
I use my favorite large non-stick pan for this recipe.
Storage
Store leftover curry in the fridge in an airtight container for 4-5 days. To reheat either warm up in the microwave for a few minutes until hot or heat the curry in a pot on the stovetop. You may need to thin it out with a splash of water.
FAQs
For sausage curry, I use pork sausages, and sometimes Italian flavored sausages. Use the type of sausages your prefer.
You can leave the sausages whole in this recipe instead of slicing them first. You can also slice them after cooking them if you prefer.
Recipe
Sausage Curry
Ingredients
- 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
Instructions
- 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.
- Serve.
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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This post was originally posted on March 14, 2022.
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