In this easy sausage curry recipe, sausages are simmered in a simple tomato sauce flavoured with spices to create a rich and comforting curry that is loved by kids. This budget friendly curry is perfect for a family curry night or midweek meal and tastes even better the next day.
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Why we love this curry recipe
- Like my slow cooker beef madras, this mild Indian style curry is a delicious way to introduce kids to spices.
- Adding sausages to curry instantly make it a kid friendly dinner – something about the word, ‘sausage’ whether in this tomato based stew called rougaille from Mauritius, or in a classic comforting one pot sausage pasta or slow cooker sausage casserole.
- This Indian sausage recipe is a simple one pot dinner and budget friendly too. I love making Indian curries to make budget friendly meals that are anything but boring!
- This Indian Style sausage curry is a north Indian inspired dish. Pork isn’t used much in Indian cooking, however in Anglo-Indian areas and the hills of Eastern parts of the country, pork is eaten.
Ingredients notes and substitutions
- Sausages – I use pork sausages to make this curry but you can use beef sausages if you prefer. Use plain ones rather than heavily flavoured sausages.
- Tomatoes – tinned / canned tomatoes are cheaper but the curry has a little more sauce than when made with fresh tomatoes. If you prefer to use fresh tomatoes you can use 2-3 tomatoes, grated. Use the other half of the tin of tomatoes to make this mushroom bhaji.
- Ground spices – ground turmeric, chilli powder and garam masala.
- Fennel Seeds – fennel and pork go so well together and I like to use fennel seeds in my sausage rolls. You can leave them out if you don’t have them.
- Aromatics – brown onion, fresh garlic and fresh ginger. You can use ready chopped garlic and ginger: ½ teaspoon chopped garlic and 1 teaspoon jarred chopped ginger.
- Curry leaves – fresh curry leaves are sweet like basil, citrussy and fragrant. They can be tricky to find in supermarkets, especially in the UK, so unless you have an Indian grocery store nearby you may not be able to find them. There isn’t a substitute for them so if you can’t find them leave them out altogether.
- Water – I really don’t think you need to use stock in this recipe as there is enough flavour in the curry. The sausages are salty and using stock, especially bought stock, will make the curry very salty.
How to make this curry recipe
- Sear the sausages in the pan you are wanting to cook the curry in, browning them all over. You will need to do this in 2 batches. Remove the browned sausages to a plate and put to one side.
- TIP: this makes them easier to cut and adds colour, flavour and texture.
- Cook the diced onion over medium meat for 5-7 minutes, until softened.
- Add the crushed garlic, grated ginger and curry leaves, if using, and cook for 1-2 minutes.
- Add the chilli powder, turmeric, fennel seeds and garam masala, and cook for 30 seconds until fragrant.
- Cut the browned sausages into quarters / thirds and add them to the pan.
- Tip in the tomatoes and water, Place the lid on the pan and simmer for 20-25 minutes.
- Check for seasoning and serve with rice and naan bread.
FAQ
What type / flavour of sausages can I use to make curry?
You can use pork, beef sausages or chicken sausages. Use plain sausages to allow the curry flavours to be the dominant flavours of the dish.
Can I use curry powder to make sausage curry?
Yes you can. It won’t taste the same as this recipe but use 1-2 teaspoons of mild curry powder and cook for 30 seconds before adding the tomatoes.
My recipe tips
- If the sausage meat sticks to the bottom of the pan and begins to look as though it is burning, carefully add a splash of water and scrape the bits off the bottom of the pan with a spoon, you can cook the onion in this, the water will evaporate.
- Salt – sausages are salty so I don’t think you need to add any extra salt to this curry, but check the curry before you serve and season to your taste.
Storage
- Sausage curry will keep in the fridge, covered for up to 3 days. You may need to add a little more water when reheating, especially if heating on the stove top.
- Freeze – freeze the curry for up to 3 months.
Serving Ideas
- On a bed of fluffy boiled rice.
- With naan bread or soft chapatis.
- Coriander chutney.
- If you are wanting to add a spicy chilli kick to the dish serve these quick pickled chillies on the side.
More easy curry recipes
Sausage Curry
Author: Robyn
In this easy sausage curry recipe, sausages are simmered in a simple tomato sauce flavoured with spices to create a rich and comforting curry that is loved by kids. This curry is perfect for a family curry night or midweek meal and tastes even better the next day.
Equipment
- 1 Medium to large saucepan, with lid
Ingredients
- 600 g pork sausages – can use beef sausages – approx 6
- 1 tablespoon oil
Masala / spice mix
- 1 onion diced
- 1 Clove garlic minced
- 1 Teaspoon ginger grated
- 6-7 fresh curry leaves optional
- ¼ – ½ Teaspoon mild chilli powder *
- ½ Teaspoon ground turmeric
- ⅛ – ¼ Teaspoon fennel seeds
- ½ Teaspoon garam masala
- 200 g tin tomatoes or 3 fresh tomatoes, finely chopped
- 240 ml water
Instructions
- Sear the sausages in the pan you are wanting to cook the curry in, browning them all over. You will need to do this in 2 batches. Remove the browned sausages to a plate and put to one side.
- Place the oil in the pan and cook the diced onion over medium meat for 5-7 minutes, until softened. If the sausage meat has stuck to the bottom of the pan and begins to look as though it is burning, carefully add a splash of water (it will splutter) and scrape the bottom of the pan with a spoon, then cook the onion in this – it will cook as the water evaporates.
- Add the crushed garlic, grated ginger and curry leaves, if using, and cook for 1-2 minutes.
- Add the chilli powder, turmeric, fennel seeds and garam masala, and cook for 30 seconds until fragrant.
- Tip in the tomatoes and water, chop the browned sausages into quarters / thirds and add them to the pan.
- Bring to a boil, then lower the heat and simmer with the lid on for 20-25 minutes.
- Check for seasoning and serve with rice and naan bread.
Video
Notes
* use up to 1 teaspoon chilli powder if not serving to kids and like spicier foods
Sausages – I use pork sausages to make this curry but you can use beef sausages if you prefer. Use plain ones rather than heavily flavoured sausages.
Tomatoes – tinned / canned tomatoes are cheaper but the curry has a little more sauce than when made with fresh tomatoes. If you prefer to use fresh tomatoes you can use 2-3 tomatoes, grated. Use the other half of the tin of tomatoes to make this mushroom bhaji.
Ground spices – ground turmeric, chilli powder and garam masala.
Fennel Seeds – fennel and pork go so well together and I like to use fennel seeds in my sausage rolls. You can leave them out if you don’t have them.
Aromatics – brown onion, fresh garlic and fresh ginger. You can use ready chopped garlic and ginger: ½ teaspoon chopped garlic and 1 teaspoon jarred chopped ginger.
Curry leaves – fresh curry leaves are sweet like basil, citrussy and fragrant. They can be tricky to find in supermarkets, especially in the UK, so unless you have an Indian grocery store nearby you may not be able to find them. There isn’t a substitute for them so if you can’t find them leave them out altogether.
Water – I really don’t think you need to use stock in this recipe as there is enough flavour in the curry. The sausages are salty and using stock, especially bought stock, will make the curry very salty.
Salt – sausages are salty so I don’t think you need to add any extra salt, but check the curry before you serve and season to your taste.
Nutrition
Calories: 520kcalCarbohydrates: 7gProtein: 24gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 108mgSodium: 969mgPotassium: 653mgFiber: 2gSugar: 4gVitamin A: 1050IUVitamin C: 46mgCalcium: 42mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 600 g pork sausages – can use beef sausages – approx 6
- 1 tablespoon oil
Masala / spice mix
- 1 onion diced
- 1 Clove garlic minced
- 1 Teaspoon ginger grated
- 6-7 fresh curry leaves optional
- ¼ – ½ Teaspoon mild chilli powder *
- ½ Teaspoon ground turmeric
- ⅛ – ¼ Teaspoon fennel seeds
- ½ Teaspoon garam masala
- 200 g tin tomatoes or 3 fresh tomatoes, finely chopped
- 1 C water
Instructions
- Sear the sausages in the pan you are wanting to cook the curry in, browning them all over. You will need to do this in 2 batches. Remove the browned sausages to a plate and put to one side.
- Place the oil in the pan and cook the diced onion over medium meat for 5-7 minutes, until softened. If the sausage meat has stuck to the bottom of the pan and begins to look as though it is burning, carefully add a splash of water (it will splutter) and scrape the bottom of the pan with a spoon, then cook the onion in this – it will cook as the water evaporates.
- Add the crushed garlic, grated ginger and curry leaves, if using, and cook for 1-2 minutes.
- Add the chilli powder, turmeric, fennel seeds and garam masala, and cook for 30 seconds until fragrant.
- Tip in the tomatoes and water, chop the browned sausages into quarters / thirds and add them to the pan.
- Bring to a boil, then lower the heat and simmer with the lid on for 20-25 minutes.
- Check for seasoning and serve with rice and naan bread.
Video
Notes
* use up to 1 teaspoon chilli powder if not serving to kids and like spicier foods
Sausages – I use pork sausages to make this curry but you can use beef sausages if you prefer. Use plain ones rather than heavily flavoured sausages.
Tomatoes – tinned / canned tomatoes are cheaper but the curry has a little more sauce than when made with fresh tomatoes. If you prefer to use fresh tomatoes you can use 2-3 tomatoes, grated. Use the other half of the tin of tomatoes to make this mushroom bhaji.
Ground spices – ground turmeric, chilli powder and garam masala.
Fennel Seeds – fennel and pork go so well together and I like to use fennel seeds in my sausage rolls. You can leave them out if you don’t have them.
Aromatics – brown onion, fresh garlic and fresh ginger. You can use ready chopped garlic and ginger: ½ teaspoon chopped garlic and 1 teaspoon jarred chopped ginger.
Curry leaves – fresh curry leaves are sweet like basil, citrussy and fragrant. They can be tricky to find in supermarkets, especially in the UK, so unless you have an Indian grocery store nearby you may not be able to find them. There isn’t a substitute for them so if you can’t find them leave them out altogether.
Water – I really don’t think you need to use stock in this recipe as there is enough flavour in the curry. The sausages are salty and using stock, especially bought stock, will make the curry very salty.
Salt – sausages are salty so I don’t think you need to add any extra salt, but check the curry before you serve and season to your taste.
Nutrition
Calories: 520kcalCarbohydrates: 7gProtein: 24gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 108mgSodium: 969mgPotassium: 653mgFiber: 2gSugar: 4gVitamin A: 1050IUVitamin C: 46mgCalcium: 42mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 21 oz pork sausages – can use beef sausages – approx 6
- 1 tablespoon oil
Masala / spice mix
- 1 onion diced
- 1 Clove garlic minced
- 1 Teaspoon ginger grated
- 6-7 fresh curry leaves optional
- ¼ – ½ Teaspoon mild chilli powder *
- ½ Teaspoon ground turmeric
- ⅛ – ¼ Teaspoon fennel seeds
- ½ Teaspoon garam masala
- 14 oz tin tomatoes or 3 fresh tomatoes, finely chopped
- 1 c water
Instructions
- Sear the sausages in the pan you are wanting to cook the curry in, browning them all over. You will need to do this in 2 batches. Remove the browned sausages to a plate and put to one side.
- Place the oil in the pan and cook the diced onion over medium meat for 5-7 minutes, until softened. If the sausage meat has stuck to the bottom of the pan and begins to look as though it is burning, carefully add a splash of water (it will splutter) and scrape the bottom of the pan with a spoon, then cook the onion in this – it will cook as the water evaporates.
- Add the crushed garlic, grated ginger and curry leaves, if using, and cook for 1-2 minutes.
- Add the chilli powder, turmeric, fennel seeds and garam masala, and cook for 30 seconds until fragrant.
- Tip in the tomatoes and water, chop the browned sausages into quarters / thirds and add them to the pan.
- Bring to a boil, then lower the heat and simmer with the lid on for 20-25 minutes.
- Check for seasoning and serve with rice and naan bread.
Video
Notes
* use up to 1 teaspoon chilli powder if not serving to kids and like spicier foods
Sausages – I use pork sausages to make this curry but you can use beef sausages if you prefer. Use plain ones rather than heavily flavoured sausages.
Tomatoes – tinned / canned tomatoes are cheaper but the curry has a little more sauce than when made with fresh tomatoes. If you prefer to use fresh tomatoes you can use 2-3 tomatoes, grated. Use the other half of the tin of tomatoes to make this mushroom bhaji.
Ground spices – ground turmeric, chilli powder and garam masala.
Fennel Seeds – fennel and pork go so well together and I like to use fennel seeds in my sausage rolls. You can leave them out if you don’t have them.
Aromatics – brown onion, fresh garlic and fresh ginger. You can use ready chopped garlic and ginger: ½ teaspoon chopped garlic and 1 teaspoon jarred chopped ginger.
Curry leaves – fresh curry leaves are sweet like basil, citrussy and fragrant. They can be tricky to find in supermarkets, especially in the UK, so unless you have an Indian grocery store nearby you may not be able to find them. There isn’t a substitute for them so if you can’t find them leave them out altogether.
Water – I really don’t think you need to use stock in this recipe as there is enough flavour in the curry. The sausages are salty and using stock, especially bought stock, will make the curry very salty.
Salt – sausages are salty so I don’t think you need to add any extra salt, but check the curry before you serve and season to your taste.
Nutrition
Calories: 520kcalCarbohydrates: 7gProtein: 24gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 108mgSodium: 969mgPotassium: 653mgFiber: 2gSugar: 4gVitamin A: 1050IUVitamin C: 46mgCalcium: 42mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ivy Roots says
it was absolutely delicious.