Sausage Curry with Indian Influences

Sausage curry, a combination of British beef sausages and wonderful 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 under 30 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 sausage 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!

Now Indian beef curries may seem a bit of an outlier… however the reason that beef is not used in Indian recipes is cultural.

But beef works wonderfully with Indian flavours, my beef dopiaza, methi gosht and beef bhuna recipes are among some of the most popular recipes on my site.

I also have a rather foxy minced beef and potato curry and an oxtail and potato curry that both play with similar Anglo-Indian flavours.

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 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.

But if you can get beef sausages give them a go, they are great in this recipe. I also use them in my sausage and mash pie, sausage and lentil casserole and sausage tray bake!

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 3-4 days (at most) and will freeze perfectly for up to 3 months.

Can I use dried curry leaves?

For me that would be a hard no, I would rather leave them out. Dried curry leaves have very little flavour and once you open the packet what little flavour they have disappears very quickly.

Head to an Indian store and get some fresh leaves. You can freeze them, they will last for 6 months with no degradation in flavour.

Can I use prepared garlic and ginger?

Yes. It is often and little on the “vinegary” side for me, but have a taste of the sauce and add a little more honey and salt if required.

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 option is potatoes, with aloo methi (fenugreek potatoes) or some roasted Bombay potatoes. They also play with the anglo Indian nature of this wonderful curry.

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. If you have any questions feel free to ask them in the comments section below the recipe.

• Reactive (not non-stick) frying pan, 28cm or 11″.
• Chopping board.
• Sharp kitchen knife.
• Grater.
• Stovetop.
• Weighing scales and or measuring cups and spoons.
• Jug or mixing bowl for stock if you use a stock cube.