Easy Sausage Curry Recipe
A comforting and easy sausage curry recipe with creamy curried sausages, warming spices, and vegetables. Ready in 35 minutes or slow cooker-friendly—perfect for weeknight dinners.
Servings 4
Calories 260kcal
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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.
Nutritional Information (Approximate)
Calories: 260kcal | Carbohydrates: 26g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 194mg | Potassium: 369mg | Fiber: 4g | Sugar: 10g | Vitamin A: 556IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 3mg
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