Sausage Curry
My sausage curry is a family favourite. It’s so flavoursome, slightly sweet and spicy with a hint of heat. I use to make this back in the 80’s and it was a firm favourite, especially served over mash potatoes. It continues to be a much requested family meal today and it was one of the first recipes my boys asked me to teach them.
I have tried different ways of cooking the sausages, including steaming them in the Varoma! I feel frying is best. I really love the flavour the curry sauce gets from cooking my sausages this way!
Ingredients
- Sausages – You can use any kind of sausages you like, they’ll all taste amazing. My choice is a good quality pork sausages, which I usually buy from my favourite butcher. We all know the cheaper ones are often full of fillers. If the sausages are a uniform pink colour, with no visible little bits of fat etc, they will be probably full of fillers. For better flavour, try and find sausages that have chunky bits of meat and fat in them. Pork sausages have a meaty, savoury flavour with a slightly sweet undertone which I find delish in this curry.
- Curry Powder – I love to use Keens Curry powder, an Australian favourite. The curry powder is made from a blend of various spices, including turmeric, coriander, cumin, fenugreek, and chili, among others. It has a distinct flavour profile that is often described as being mild and slightly sweet, with a hint of heat. A perfect fit for this curry. I actually add around 3 tbsp in my curry which gives the sauce a real spicy flavour with a little kick of heat. You add what you feel you would enjoy.
- Veggies – kept it simple! Onions, peas, a carrot and that’s it! I also like to add an apple, not a veggie I know but it adds sweetness.
- Fruit Chutney – Fruit chutney is a condiment made from fruit, vinegar, sugar, and spices that is cooked until thick and syrupy. It can add a sweet and tangy flavour to the curry, which can be a nice contrast to the savoury and spicy flavours of the dish. I usually have a jar of Berenberg in the fridge but Rosella is also nice.
- Tomato Sauce – I usually add a squirt of tomato ketchup; it adds great flavour to the sauce.
- Chicken stock – Thermie made is always best! Shop bought liquid stock or stock made by adding water to a paste or cube will also do, but does not add as much flavour. Consider adding an extra stock cube or more paste to get the flavour hit but be conscious of the added salt that these will add to your dish!
Serve with …
Here are some popular options:
- Rice: Served over steamed white rice or basmati rice is a classic way to enjoy curried sausages.
- Naan or other flatbreads: Indian-style flatbreads like naan or roti are perfect for dipping into the curry sauce.
- Vegetables: Curried sausages can be served with a side of steamed or roasted vegetables, such as broccoli, carrots, or cauliflower.
- Salad: A fresh green salad with cucumber, tomato, and a lemon or lime dressing can complement the rich flavours of curried sausages.
- Potatoes: mashed potato, my favourite!
Ultimately, curried sausages can be paired with many different sides, so you can get creative and choose the ones that you enjoy the most.
Leftovers
Cooked curried sausages will last for around 3-4 days when stored in an airtight container in the fridge.
If you need to store them for longer, you can transfer them to the freezer, where they can last for up to 3 months. To ensure the longest shelf life for your leftovers, it’s important to cool them down quickly after cooking and store them in airtight containers in the fridge or freezer.
It’s also important to reheat the leftovers to a safe temperature of at least 74°C before consuming them. Use the ‘warm up mode’ on your Thermomix and select 80°.
Not sure if your leftovers are still good to eat, use your senses of sight, smell, and taste to determine if there are any signs of spoilage or off-flavours.
If in doubt, it’s always better to err on the side of caution and discard any leftovers that you’re not sure about.
Watch my quick video to see how easy it is to make.
Sausage Curry
Equipment
- TM5 or TM6
- Frying Pan
Ingredients
- 2 tbsp olive oil
- 600g pork sausages
- 1 onion peeled and cut in hald
- 2 garlic cloves peeled
- 1 carrot chopped into 3cm pieces
- 1 green apple cored and quartered
- knob of butter
- 1-2 tbsp keens curry powder heaped
- 1 tbsp tomato ketchup
- 1 tbsp fruit chutney heaped
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp plain flour
- 500 grams chicken stock
- 150 grams frozen peas
Instructions
- Cook the sausages gently in 1 tbsp oil in a fry pan on medium heat to brown for approx. 10 mins. (they wont be cooked through). Slice into 2 cm pieces and set aside, keeping any juices.
- Add onion, garlic, carrot and apple to Thermomix bowl and chop 3 secs/speed 5. Scrape down sides of bowl.
- Add 1 tbsp oil, knob of butter and curry powder to Thermomix bowl and cook 5 mins/varoma/reverse/speed 1/ no measuring cut, simmering basket sitting on lid.
- Add tomato sauce, chutney, salt, pepper and flour and mix 30 secs/reverse/speed 1 to combine all the ingredients.
- Scrape down sides of bowl and continue to cook for 3 mins/100°/speed 0.5/no measuring cup/simmering basket sitting on lid. After 1 minute, slowly pour in stock through the hole in the lid.
- Add reserved sausages to Thermomix bowl with any sausage juices. Cook for 10 mins/100°/reverse/speed 0.5/ no measuring cut, simmering basket sitting on lid.
- Taste and adjust seasoning, adding a tsp of sugar for sweetness, a small splash vinegar for extra acidity, more curry powder for spice and salt and pepper for taste.
- Add peas and cook for further 3 mins/varoma/reverse/speed 0.5/ no measuring cut, simmering basket sitting on lid.
- Serve with your favourite side. Enjoy!
Notes
- Add some raisins for a traditional sweet retro twist
- Add a tsp of sugar if you feel it needs it.
- If you prefer to steam your sausages in the Varoma, pierce skin with a skewer and place into Varoma. Place 500g tap hot water into Thermomix bowl and then place Varoma into position and cook for 20 mins/Varoma/speed 2.
- A knob of butter is basically a lump of butter., around 10 – 20g depending of your taste.
- If you like a spicier sauce, add more Keens curry powder!