A tasty retro sausage curry, perfect for a quick and easy midweek meal.
As an 80's child, sausage curry featured on the menu quite often in our house. I thought it was about time for a revival of this classic dish!
You might think sausage and curry don't really go hand in hand...but you're wrong!
This is one of the easiest, tastiest, kid-friendly curries going! I hope you like it as much as we do.
👩🍳 Like mild curries? Check out my easy chicken pasanda!
✔️ Why should you try it?
- Mild and creamy curry.
- Suitable for freezing.
- Quick and easy to make.
- Sausages - I used chipolata sausages but you could also use thick pork sausages. The sausages need to be cooked before adding them to the curry sauce. You can either fry them in a frying pan on the hob, or oven bake for 10 minutes in a hot oven.
- Onion - peeled and finely chopped.
- Garlic - 2 cloves, peeled and finely chopped.
- Ginger - a thumb size piece of ginger, peeled and finely chopped or grated.
- Olive Oil - for frying the onion.
- Flour - plain flour helps thicken the curry gravy.
- Curry Powder - I use mild curry powder but if you like things spicier use a hot curry powder.
- Chicken Stock - forms the base of the sauce.
- Double Cream - helps thicken the sauce and gives it a lovely creamy flavour. You could also use crème fraiche if you prefer.
- Peas - frozen peas added for the last few minutes of cooking adds a bit of colour to the dish.
- Mango Chutney - adds a fruity kick to the curry.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Fry the onion, garlic and ginger in a little oil until soft. Add the flour and curry powder and give everything a stir.
Two: Pour in the chicken stock and simmer for 5 minutes.
Three: Add the frozen peas and continue to cook on a low to medium heat for 5 minutes.
Four: Add the double cream and mango chutney and give the sauce a good mix.
Five: Cut the cooked sausages in half and add them to the curry.
Six: Serve with rice and naan bread.
💭 Top tip
- Cook the sausages the night before and keep them in the fridge until needed.
🍴 Serving suggestions
These curried sausages are delicious with homemade pilau rice and naan breads.
As this isn't an authentically Indian curry, leftovers are also really tasty with mashed potato!
- Up the veggies by adding baby spinach to the sauce a few minutes before serving. The heat will quickly wilt the spinach.
- Make it spicy by adding 1 chopped red chilli at the same time as the garlic and ginger.
- Use a hot curry powder if you prefer.
Store - The curry can be stored in the fridge for up to 3 days. Reheat thoroughly in the microwave until piping hot.
Freeze - The curry can also be frozen for up to 3 months in a freezer safe container. Defrost in the fridge before reheating in the microwave.
Flour, cornflour or thickening granules can all be used to thicken the sausage curry sauce.
Good quality meaty pork sausages should be used. Chipolatas are great for kids, but you can also use thick sausages if you prefer.
More family-friendly dinners to try!
- Mild Chicken Curry
- Easy Lamb Tikka Masala
- Creamy Sausage Pasta
- Mild Chilli Con Carne for Kids
- BBQ Chicken Pasta
- Sausage Casserole for Kids
- Savoury Mince
- Slow Cooker Pulled Beef
- Chicken Pathia
Easy Sausage Curry
- Chopping Board
- Shallow Casserole
- Wooden Spoon
- Measuring Spoons
- Measuring Jug
- 800 g Chipolata Pork Sausages
- 2 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
- 500 ml Chicken Stock
- 150 g Frozen Peas
- 4 tablespoon Double Cream
- 2 tablespoon Mango Chutney
- Salt and Pepper
- Cook your sausages. You can either fry, oven bake or grill them using 1 tablespoon of the olive oil. This should take about 10 minutes and you can do this the night before to save time, and keep them in the fridge.
- Heat 1 tablespoon of 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 curry powder and flour and give it a good mix.
- Pour in the chicken stock and simmer for 5 minutes on a medium heat. The sauce will start to thicken.
- Add the frozen peas and cook for a further 5 minutes.
- Add the double cream and mango chutney and mix to combine.
- Add the cooked sausages to the sauce (I usually cut them in half) and warm through for a few minutes.
- Season and serve with rice.