Is there anything better than having a filling and comforting meal with minimal effort? These Slow Cooker Curried Sausages are the ultimate comfort food for the winter evening that will take you down memory lane (yes, it’s a little bit retro). But the best part is that the slow cooker does almost all the work!
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Why You’ll Love Slow Cooker Curried Sausages
- Easy slow cooker sausage curry makes an easy weeknight dinner, especially during the cooler months. It’s been a favourite meal to serve after a long hike in winter that the whole family enjoys.
- While the recipe is a little bit retro, it never fails to please the taste buds, despite using simple ingredients that you can get in all local supermarkets.
- What is more, it is perfect for meal prep, as it keeps in the fridge for up to 3 days, and can easily be frozen in individual portions to enjoy over the upcoming months on a busy weeknight!
Best Slow Cooker Recipes
Love easy meals made in a slow cooker? Us too! Some of our reader-favourite recipes are below for you to try:
- odourless oil: we use vegetable oil, but you may replace it with sunflower, avocado or olive oil.
- pork sausages: choose high-quality sausages with high meat content for best results.
- garlic cloves: can be replaced with garlic powder.
- brown onions: can be replaced with red or white onion.
- curry powder: we typically use medium or mild curry powder, but you may replace it with your favourite curry paste.
- carrots: may be replaced with butternut squash or sweet potatoes.
- potatoes: we used baby potatoes, but you can use anything you have, just chop them into bite-sized pieces.
- mango chutney: or other types of fruit chutney or jam, like red onion chutney or apricot jam. Alternatively, add a tablespoon of brown sugar.
- beef stock: we typically use a beef stock pot, but you may choose to use a beef or chicken stock cube, or even a homemade beef broth or chicken broth. Good-quality vegetable broth/ stock will also work.
- tomato paste: also known as concentrated tomato puree. You may add some tomato sauce (ketchup) instead.
- cornflour: also known as cornstarch. It is used to thicken the sauce and can be replaced with potato starch.
- frozen peas: garden peas or petit pois. They can be replaced with fresh green peas.
Find the quantities, full method and nutritional information in the printable recipe card at the end of this post.
Additions and Variations
There are many different ways to make this slow cooker curried sausage recipe more nutritious by using additional vegetables. You can also adjust the heat to your personal preference. Consider:
- Adding extra vegetables: bell peppers, sweet potatoes, chickpeas and kidney beans all work beautifully in this recipe.
- Adjusting the spices: add some chili powder or adjust the amount of curry powder to make it as spicy as you like. Whilst we typically use medium or mild premade spice blend, feel free to use your favorite curry powder.
- Make it creamier: substitute ½ of the water for the stock with full-fat coconut milk.
NOTE: if you are serving your curried sausages with a potato side dish (like mashed potatoes, yum!), substitute the potatoes in the curry with chickpeas!
STEP 1: Cut your potatoes and carrots into bite-sized pieces. Slice the onions and garlic.
STEP 2: Heat oil in a large frying pan. Add the sausages and cook them for 5-6 minutes to brown them all over. Reserve the pan for later.
STEP 3: Place the sausages in the bowl of the slow cooker.
STEP 4: In the reserved pan, saute the chopped onion for a couple of minutes. Add the garlic and curry powder and cook for 30-60 seconds until fragrant.
STEP 5: Spoon the mixture onto the sausages and add the carrots and potatoes.
STEP 6: Mix the stock, tomato puree and mango chutney in a measuring jug or a large pan. Pour the mixture into the slow cooker, cover with a lid and leave it to cook on low setting for 6 hours (or 4 hours on high).
STEP 7: When everything is cooked, make a cornflour slurry by mixing cornflour with 2 tablespoon of water. Pour the slurry into the slow cooker, give everything a stir. Add the peas and stir again.
STEP 8: Cover with the lid and leave the curry sauce to thicken for 15 minutes on high heat.
What To Serve Slow Cooker Curried Sausages With?
This sausage recipe has the best of the two worlds: it’s just like meat and veg, traditional in many Western countries, but the addition of curry spices makes it suitable to serve with Indian side dishes.
Alternatively, it goes particularly well with Creamy Mashed Potatoes, polenta or a piece of lovely fresh bread.
Tips for Best Results
This sausage dish is an easy recipe that even beginners can make, but if it is your first time making it, you may benefit from the tips below:
- Potatoes seem to be the last ones to cook through and become tender in this curry, so make sure to chop them into bite-size pieces, otherwise, they may not soften in time. This is especially true if you are using waxy potatoes.
- Experiment with spices: each brand of curry powder has a slightly different taste and heat level.
- Use high-quality chicken/ beef/ vegetable stock and sausages with at least 90% meat content for the most delicious dish.
Do I Need To Brown The Sausages First?
No, technically you don’t. But we feel that the colour of the curry sausages and the overall taste is better if you do.
What Sausages Are Best For This Recipe?
We tested this recipe with chicken sausages, beef sausages, and pork sausages, and they all worked brilliantly. The key is to get high-quality sausages with high meat content (sausages from local butchers taste so much better than the ones from a supermarket)! We had mixed results using various brands of vegetarian sausages, so we wouldn’t recommend them.
Storage and Leftovers
If you have any leftover curried sausage, let it cool down to room temperature and then spoon everything into an airtight container. These slow cooker curried sausages will keep in the fridge for up to 3 days.
You may also freeze the sausage curry in an airtight container. Simply thaw it in the fridge overnight, and reheat it in a microwave or on low-medium heat on the stove top. This is a great way to have a meal ready as and when you need it.
Slow Cooker Curried Sausages
- 1 tablespoon odourless oil
- 600 g (1¼ lb) pork sausages
- 2 garlic cloves finely chopped
- 2 brown onions thinly sliced
- 1 tablespoon curry powder
- 3 carrots peeled and cut into chunks
- 300 g (⅔ lb) potatoes chopped into bite-size pieces
- 1 tablespoon mango chutney or red onion chutney, or apricot jam
- 500 ml (2 cups) beef or chicken stock
- 1 tablespoon tomato paste
- 1½ tablespoon cornflour
- 150 g (1 cup) frozen peas
- Heat oil in a large frying pan. Add the sausages and cook them for 5-6 minutes to brown them all over. Reserve the pan for later.
- Place the sausages in the bowl of the slow cooker.
- In the reserved pan, saute the chopped onion for a couple of minutes. Add the garlic and curry powder and cook for 30-60 seconds until fragrant.
- Spoon the mixture onto the sausages and add the carrots and potatoes.
- Mix the stock, tomato puree and mango chutney in a measuring jug or a large pan. Pour the mixture into the slow cooker, cover with a lid and leave it to cook on low setting for 6 hours (or 4 hours on high).
- When everything is cooked, make a cornflour slurry by mixing cornflour with 2 tablespoon of water.
- Pour the slurry into the slow cooker, give everything a stir. Add the peas and stir again.
- Cover with the lid and leave the sauce to thicken for 15 minutes on high heat.