Sausage Curry - US Cups
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
- 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!