Sausage curry, a combination of British pork and beef sausages with classic Indian flavours, this spicy treat is both quick and easy to cook.
Most of the preparation can be done whilst the sausages and onions are browning, and all told, this dish cooks in around 45 minutes!
Indian Inspired Curried Sausages
My love of curry is hardly hidden under a bushel here. This Anglo-Indian curry combines another of my favourite things... sausages!
I use beef and pork sausages in this curry recipe; they are relatively neutral in their use of herbs and spices. This means that less balancing is needed when you make the curry sauce.
It is unashamedly inspired by a classic German currywurst but with far more of a British Indian curry twist!
Both pork and beef may seem like outliers when it comes to pairing them with Indian flavours, but they work incredibly well.
Whether they are in classic Indian dishes like pork vindaloo or made-up variants like my beef bhuna.
This spicy sausage curry rocks classic Indian herbs and spices like cumin, coriander, turmeric and fenugreek. And of course, there is plenty of heat from fresh chillies and Kashmiri chilli powder in a tomato-based sauce.
Frequently Asked Questions
Can I use different types of sausages?
Yes, absolutely, play around with it and see where you end up. I chose beef and pork as the spicing tends to be relatively neutral, and as a result, the sausages do not "fight" the flavours in the curry sauce.
There is one herb that I would try to avoid in the sausage in this curry, and that is sage. It is very bold and punchy and quite at odds with the Indian flavours in the sauce.
Straight-up beef sausages get a bit of a bad wrap, but I love them and they work really well in this recipe. I also use them in my sausage and mash pie, sausage and lentil casserole and sausage tray bake!
Can I use prepared garlic and ginger?
Yes. It is often a little on the "vinegary" side for me, but have a taste of the sauce and add a little more honey and salt if required.
Can I make this in advance?
Yes, and as with many dishes of this nature, the flavours will improve after a day or two in the fridge.
It will be fine refrigerated for 2-3 days and will freeze perfectly for up to 3 months.
Serving Suggestions
I have served this sausage curry with some simply cooked basmati rice and chapatis in these pictures.
Sticking with the rice and bread theme, it would be just as good with Tandoori style naan bread and some pilau rice.
Two other great options feature potatoes, aloo methi (fenugreek potatoes) or some roasted Bombay potatoes, which are both wonderful with this recipe.
If you want a salad, look no further than a kachumber salad. It is light and refreshing, and the flavours work wonderfully with the flavours in this dish.
Equipment Used
I don't name-check specific brands of equipment unless I think that it makes a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 28cm or 11" frying pan.
- Kitchen tongs.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Grater.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Indian-Influenced Sausage Curry Recipe
Ingredients
- 400 g Sausages 4-6 (I use pork and beef)
- 1 Large Onion 200g
- 6 Garlic Cloves
- 30 g Ginger 1 Thumb-Sized Piece
- 2 Green Chilli Peppers
- 2 tablespoon Cooking Oil
- 1 tablespoon Tomato Puree
- 200 g Tinned Tomatoes 7oz
- 75 ml Vegetable Stock ⅓ Cup
- 2 teaspoon Brown Sugar
- 100 g Green Beans 1 Cup
- 2 teaspoon Dried Fenugreek
- Fresh Coriander For garnish
For the Spice Mix:
- 2 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Ground Turmeric
- ½ teaspoon Ground Coriander
- ½ teaspoon Ground Cumin
- ⅛ teaspoon Cardamom Powder
- ¼ teaspoon Salt
Instructions
- Top and tail the onion, peel it and then cut it into 5mm (¼") slices, cutting from top to bottom.
- Slit the green chillies; I like to leave the stems in place.
- Heat a 28cm or 11" frying pan (not non-stick) over a medium-high heat, and when it is hot, add the cooking oil, and brown the sausages on all sides.Then remove the sausages and set aside.
- Add the onions and green chillies to the pan and cook them for 7-8 minutes, stirring occasionally.
- Whilst the sausages are cooking, peel and mash the garlic, and peel the ginger and grate it.
- Mix together the spice mix.
- Once the onions have become soft and a little golden, add the tomato puree, mashed garlic and grated ginger, then cook for 1 minute.
- Sprinkle over the spice mix, and stir for 30 seconds.
- Pour in the tomatoes, vegetable stock and brown sugar, give everything a stir and have a taste, adding more salt if required.
- Cut the sausages into bite-sized pieces and return them to the sauce before adding a lid and cooking over a low-medium heat for 10 minutes.
- Whilst the curry is cooking, top and tail the green beans and cut them into 25mm (1") peices.
- Crush the fenugreek into the curry, add the green beans, stir, add a lid and then cook for 3 minutes before serving with lots of coriander.
Steve Tetchner
Friday 16th of January 2026
Thanks for this. I tried it last night and really enjoyed it. I used small potatoes, cut in sections, instead of the green beans, (as it was all I had to hand). I added a little more stock at point 9 and left it to cook for a bit longer than 10 minutes. I'll certainly be doing it again.
The ingredients include 2 teaspoons of brown sugar, but the method - point 9 - states "Pour in the tomatoes, vegetable stock and honey...". I added the brown sugar at this point, but how much honey should I use, if I wanted to use it instead of the sugar? Would it still be 2 teaspoons?
Brian Jones
Wednesday 11th of February 2026
Hi Steve...
Glad you enjoyed this, it's a bit of fun and one of those dishes I make on a day when I am at a bit of a loss on what to cook.
Sorry about the honey/brown sugar thing, I recently added a video and tweaked the recipe a little and moved from honey to brown sugar. I've checked my previous iteration and I added 1.5 teaspoons of honey.
All the best
Brian
Darren
Friday 9th of January 2026
Pretty good, cheers.
R. Griffin
Wednesday 31st of August 2022
Recipe question: is it 2100g’s total sausage? Thank you
Brian Jones
Wednesday 31st of August 2022
Hi... no it's 350g total, I have updated the recipe to make it clearer :)
Brian