A deliciously comforting and tasty retro sausage curry, perfect for a quick and easy midweek meal that brings a little nostalgia to the dinner table.

Save this recipe for later?
A Quick Look At The Recipe
✅ Recipe Name: Sausage Curry
🕒 Ready In: 35 minutes (if sausages are pre cooked)
👪 Serves: 4
🍽 Calories: 260 per serving
🥣 Main Ingredients: Sausages, Onion, Garlic, Ginger, Mild Curry Powder, Chicken Stock, Peas, Double Cream, Mango Chutney
📖 Dietary Info: Protein rich, freezer-friendly
👌 Difficulty: Easy
Summarise & Save This Content On
As an 80s child, sausage curry featured on the menu quite often in our house, usually served steaming hot at the kitchen table after school.
It was one of those comforting, no-fuss dinners that everyone happily tucked into, and the smell alone still takes me straight back. I thought it was about time for a revival of this classic dish!
There's something so satisfying about creamy curried sausages simmering away in a rich sauce, and I love how adaptable it is depending on what you have in the fridge. It's proper comfort food, the kind that makes you want seconds.
If you love mild curry recipes you might also like my easy chicken pasanda, mild chicken curry for kids and prawn korma!
Fast and easy. I had everything on hand and was able to whip it up quickly. ⭐️⭐️⭐️⭐️⭐️
- Anne
Jump to:
✔️ Why you'll love this sausage curry recipe
- Quick and fuss-free - ready in 35 minutes, making it perfect for busy weeknights, or cook it in the slow cooker for an easy, hands-off dinner.
- Flexible ingredients - use your favourite sausages (chicken, lamb, beef or traditional pork all work well), keep the peas as they are, or bulk it out with extra vegetables such as carrots, mushrooms, cauliflower, spinach or green beans. For an even heartier option, stir through noodles at the end to turn it into a filling one-pot meal.
- Gently spiced and creamy - I use mild curry powder for a family-friendly flavour, but you could swap it for a blend of turmeric, cumin, coriander and a pinch of pepper if you prefer to mix your own spices.
- Comforting and nostalgic - A retro classic that's simple, satisfying and perfect for feeding the whole family.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.

Sausages - I used chipolata sausages (small fresh sausages), but thick pork sausages work just as well. Chicken, beef or lamb sausages are also great alternatives. The sausages need to be cooked before adding to the curry sauce - either air fry, grill or bake them until browned and cooked through.
Onion - 1 medium onion, peeled and finely chopped. A brown onion (yellow onion) works perfectly here.
Garlic - 2 cloves, peeled and finely chopped or crushed.
Ginger - a thumb-sized piece of fresh ginger, peeled and finely chopped or grated. You can substitute 1 teaspoon of ginger paste if preferred.
Olive oil - for frying the onion and spices. Vegetable oil or sunflower oil can be used instead.
Flour - plain flour (all-purpose flour) helps thicken the curry gravy. For a gluten-free version, use cornflour (cornstarch) mixed with a little cold water.
Curry powder - I use mild curry powder for a family-friendly flavour, but hot curry powder can be used if you prefer more heat.
Chicken stock - forms the base of the sauce. Use a good-quality stock cube dissolved in hot water, fresh stock, or vegetable stock if you prefer.
Double cream (heavy cream) - thickens the sauce and gives it a rich, creamy flavour. You can substitute single cream (light cream), crème fraîche, coconut cream, or even coconut milk for a dairy-free option.
Peas - frozen peas, stirred in for the final few minutes of cooking, add colour and sweetness. No need to defrost first.
Mango Chutney - Adds a gentle fruity sweetness that balances the spices. If you don't have any, a small spoonful of apricot jam with a squeeze of lemon juice works as a substitute.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Extra vegetables - add peppers or sweet potato for variety.
- Spicy twist - add a pinch of chilli powder, fresh chopped chillies, or a spoonful of curry paste for extra heat.
- One-pot option - add noodles or pre-cooked rice directly into the sauce at the end for a convenient dinner.
- Slow cooker - cooking on low for 6-8 hours creates deep, rich flavour.
🔪 How to make creamy sausage curry
Prep: Cook the sausages before adding them to the curry. You can:
Grill / broiler: Cook under a preheated grill for 8-10 minutes, turning occasionally until browned and cooked through.
Air fryer: 180°C / 350°F for 10-12 minutes, turning halfway through.
Oven bake: 200°C / 400°F / Gas Mark 6 for 12-15 minutes until golden and cooked through.
One: Heat a little oil in a pan and fry the chopped onion, garlic, and ginger until soft and fragrant. Stir in the flour and curry powder and cook for 1-2 minutes to release the flavours.
Two: Gradually pour in the chicken stock (or vegetable stock) while stirring to avoid lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
Three: Add the frozen peas and continue to cook over low to medium heat for another 5 minutes, allowing the peas to heat through.
Four: Stir in the double cream (or your chosen substitute, e.g., coconut cream) and the mango chutney, mixing well so the sauce is smooth and creamy.
Five: Slice the cooked sausages in half or into bite-sized pieces and add them to the curry. Gently stir to coat them in the sauce and heat through for 2-3 minutes.
Six: Serve your creamy curried sausages hot, with steamed rice, naan bread, or your preferred side. Sprinkle with fresh coriander and a pinch of salt and pepper if needed.

Top Tips
- Cook sausages in advance - you can cook the sausages up to 24 hours before making the curry. Keep them covered in the fridge and add them to the sauce when ready to serve. This makes weeknight cooking even quicker.
- Use a variety of vegetables - add cooked carrots, mushrooms, cauliflower, or green beans to make the curry more colourful and nutritious.
- Leftovers taste even better - the curry develops more flavour the next day.
🍴 Serving suggestions
Serve the curried sausages with homemade pilau rice and naan breads.

Storage
Fridge - store the curry in an airtight container for up to 3 days. Reheat thoroughly on the hob or in the microwave until piping hot before serving.
Freezer - the curry can be frozen for up to 3 months in a suitable freezer-safe container. Defrost in the fridge overnight and reheat gently on the hob or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
❓ Frequently asked questions
Good quality meaty pork sausages should be used. Chipolatas are great for kids, but you can also use thick sausages if you prefer. Beef, lamb or chicken sausages also work well.
Absolutely. Carrots, mushrooms, cauliflower, green beans, peas, and bell peppers all work well.
😋Related recipes
More sausage recipes to try:
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Sausage Curry Recipe
Save this recipe for later?
Ingredients
- 800 g Chipolata Pork Sausages
- 1 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 1 tablespoon Fresh Ginger grated
- 3 tablespoon Mild Curry Powder
- 2 tablespoon Plain Flour (All-purpose Flour)
- 500 ml Chicken Stock
- 150 g Frozen Peas
- 4 tablespoon Double Cream (Heavy Cream)
- 2 tablespoon Mango Chutney
- Salt and Pepper
Instructions
- Prep: Cook the sausages before adding them to the curry. You can:Grill / broiler: Cook under a preheated grill for 8-10 minutes, turning occasionally until browned and cooked through.Air fryer: 180°C / 350°F for 10-12 minutes, turning halfway through.Oven bake: 200°C / 400°F / Gas Mark 6 for 12-15 minutes until golden and cooked through.800 g Chipolata Pork Sausages
- Heat the olive oil in a shallow casserole and fry the onion, garlic and ginger on a medium heat until the onion softens (about 4-5 minutes). Stir in the flour and curry powder and cook for 1-2 minutes to release the flavours.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger, 3 tablespoon Mild Curry Powder, 2 tablespoon Plain Flour (All-purpose Flour)
- Gradually pour in the chicken stock (or vegetable stock) while stirring to avoid lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.500 ml Chicken Stock
- Add the frozen peas and continue to cook over low to medium heat for another 5 minutes, allowing the peas to heat through.150 g Frozen Peas
- Stir in the double cream (or your chosen substitute, e.g., coconut cream) and the mango chutney, mixing well so the sauce is smooth and creamy.4 tablespoon Double Cream (Heavy Cream), 2 tablespoon Mango Chutney
- Slice the cooked sausages in half or into bite-sized pieces and add them to the curry. Gently stir to coat them in the sauce and heat through for 2-3 minutes.
- Serve your creamy curried sausages hot, with steamed rice, naan bread, or your preferred side. Sprinkle with fresh coriander and a pinch of salt and pepper if needed.Salt and Pepper
Notes
- Prep sausages ahead: You can cook the sausages up to 24 hours before serving. Keep them in the fridge and add to the curry when ready.
- Spice level: I use mild curry powder; you can swap for a mix of turmeric, cumin, coriander and a pinch of pepper for homemade flavour.
- Vegetables: Peas are included, but feel free to add carrots, mushrooms, cauliflower or green beans for extra nutrition.
- Cream alternatives: Double cream can be replaced with crème fraîche, coconut cream, or coconut milk.











Den says
This is nothing like the curried sausages my mum used to make. Absolutely delicious.
Peter Graham Ding says
To make it more authentic use coconut milk rather than dairy cream, flavouring it with a chicken stock cube and thickening it with rice flour.....
Renee says
This curry is soo easy and tastes great.
Can I suggest you put the ingredients at the top of page, as it’s more convenient.
Anne says
Fast and easy. I had everything on hand and was able to whip it up quickly. Family, including two anti-veggie kids, scoffed it and had seconds. And no complaints about the ‘vegetables.’ What’s not to love?! Next time, I’m going to sneak in some spinach because I’m certain they won’t notice.
Beth Sachs says
So glad your family enjoyed it Anne!
Beth says
This looks so delicious and tasty! My hubby and I are going to love this curry! So excited to make this!
Claudia Lamascolo says
this sounds very flavorful never tried using curry guess its time after seeing this delicious recipe
Katherine says
Such a great idea to use sausages in curry! I love that there's mango chutney added for extra flavor.
Pam says
I have to admit I've never had sausage curry, but it sounds divine, and like a perfect family meal.
Tracy says
Weeknight meals are the best - this is so easy and yummy, thank you!