Easy Sausage Curry Recipe

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!

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.

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.