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    Home » Dinner

    Sausage Curry

    AU$1.69 | £0.40 per serve
    By Robyn | Published: Dec 30, 2022 | Modified: Jan 14, 2023

    TO THE RECIPE Show me the Video
    bowl of sausage curry served with white rice and naan bread with text overlay to create pin for Pinterest

    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.

    sausage curry served in a dark blue bowl on top of fluffy rice
    Jump to:
    • Why we love this curry recipe
    • Ingredients notes and substitutions
    • How to make this curry recipe
    • FAQ
    • My recipe tips
    • Storage
    • Serving Ideas
    • More easy curry recipes
    • Sausage Curry

    Why we love this curry recipe

    • 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.
    • 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.
    ingredients needed to make the recipe measured out and placed in individual bowls

    How to make this curry recipe

    1. 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.
      1. TIP: this makes them easier to cut and adds colour, flavour and texture.
    2. Cook the diced onion over medium meat for 5-7 minutes, until softened.
    browning the sausages in the saucepan
    cooking the diced onion in the pan after taking the sausages out
    1. Add the crushed garlic, grated ginger and curry leaves, if using, and cook for 1-2 minutes.
    2. Add the chilli powder, turmeric, fennel seeds and garam masala, and cook for 30 seconds until fragrant.
    the curry leaves added to the cooked onion in the saucepan
    adding the dried spices to the cooked onion and curry leaves
    1. Cut the browned sausages into quarters / thirds and add them to the pan.
    2. Tip in the tomatoes and water, Place the lid on the pan and simmer for 20-25 minutes.
    Adding the chopped sausages back to the pan
    the tomatoes added to the saucepan, ready to be cooked down
    1. Check for seasoning and serve with rice and naan bread.
    curry served in a bowl with rice, with naan bread and extra garam masala at the side ready to serve

    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.
    two bowls of curry served with rice, naan bread, fried curry leaves and chutney on the side

    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 breads 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

    • Chicken Pasanda
    • Leftover Chicken Curry
    • Cauliflower and Chickpea Curry
    • Easy Chickpea Tomato Curry (Chana Masala)
    A close up side view of curry in a bowl with rice and fried curry leaves, with fork ready to eat

    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Course dinner
    Cuisine Indian
    Servings 4 People
    Calories 520 kcal

    Equipment

    • 1 Medium to large saucepan, with lid

    Ingredients
      

    • 600g pork sausages – can use beef sausages – approx 6 ($5.30 / £1.15)
    • 1 Tablespoon oil ($0.08 / £0.04)

    Masala / spice mix

    • 1 onion, diced ($0.45 / £0.10)
    • 1 Clove garlic, crushed ($0.26 / £0.06)
    • 1 Teaspoon ginger, grated ($0.15 / £0.03)
    • 6-7 fresh curry leaves, optional ($- / £ -)
    • ¼ – ½ Teaspoon mild chilli powder* ($0.02 / £0.01)
    • ½ Teaspoon ground turmeric ($0.04 / £0.02)
    • ⅛ – ¼ Teaspoon fennel seeds ($0.02 / £0.01)
    • ½ Teaspoon garam masala ($0.06 / £0.01)
    • ½ 400g / 14 oz tin tomatoes – or 3 fresh tomatoes, finely chopped ($0.38 / £0.16)
    • 240ml (1 c) water ($0 / £0)

    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
    Estimated costs: Australia $6.76. Per serve = $1.69
    UK £1.59. Per serve = £0.40
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    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
    Keyword budget family dinner, sausage curry

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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