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.
I also have a rather foxy minced beef and potato curry that plays 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.
I have served this sausage curry with some simply cooked basmati rice and chapatis in these pictures.
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.
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.
- Weighing scales and or measuring cups and spoons.
- Jug or mixing bowl for stock if you use a stock cube.
This sausage curry combines two of my favourite things, good old bangers and Indian flavours, it is simple to cook, quick and really, really tasty!
- 6 (350g Total) Sausages, I use beef Sausages
- 100g (⅔ Cup) Onion
- 2 Tbsp Cooking Oil
- 4 Red Chilli Peppers
- 12 Curry Leaves
- 6 Garlic Cloves
- 35g Ginger
- ½ Tsp Ground Turmeric
- ½ Tsp Ground Coriander
- ½ Tsp Ground Cumin
- ½ Tsp Amchur
- 1 Tsp Kashmriri Chilli Pepper
- ¼ Tsp Cardamom Powder
- 1 Tbsp Tomato Puree
- 200g (7oz) Tinned Tomatoes
- 1 Tbsp Dried Fenugreek
- 75ml (⅓ Cup) Beef Stock
- 1/4 Tsp Salt (May Not Be Needed)
- 10g (½ Tbsp) Honey
- Cut the onion in half lengthways then peel it and cut into 5-7mm thick half-moon shapes.
- Heat a 28cm or 11" frying pan (not non-stick) over a medium heat and when it is hot add the cooking oil.
- Throw in the sliced onions and sausages and cook for 8-10 minutes, you are aiming to soften the onions and evenly brown the sausages all over.
- Whilst the sausages are cooking peel and mash the garlic
- Peel the ginger and grate it.
- Remove the sausages from the pan when they are browned and set them aside.
- Add the spices to the onions along with the curry leaves, slit red chillies, garlic and ginger and cook for 30-60 seconds.
- Pour in the tinned tomatoes then add the dried fenugreek and tomato puree and stir to combine and cook for 2 minutes.
- Pour in the beef stock, add the honey and taste the sauce to see whether you need the extra salt.
- Cut the sausages into bite sized pieces and return the to the sauce, before adding a lid and cooking for 6-7 minutes.
- Top and tail the green beans then cut them into 25mm (1") lengths.
- Add the green beans to the curry, then simmer for 2-3 minutes before serving.
Amount Per Serving: Calories: 799Total Fat: 65gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 107mgSodium: 2024mgCarbohydrates: 30gFiber: 6gSugar: 15gProtein: 27g
Calorific details are provided by a third-party application and are to be used as indicative figures only.