Curried Sausages used to be a thing I would avoid in take away and shops. However making my own is a completely different thing. I use beef sausages for the firmness but Cumberland and Lincolnshire works just as well. To add the extra body and deep flavour, I use a home made fruit chutney and a few vegetables. All in all a perfect combination. Served as a main dish on a bed of rice or as a snack and starter.

Curried Sausages

A simple recipes that is so full of flavour its amazing.

4.70 from 70 votes

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Course: Main Dish, Side Dish, Snacks

Cuisine: British

Keyword: Chillies, Sauce, Sausage

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: People

Calories: 747kcal

Ingredients

800 g beef sausages
2 cups chicken stock
1 tbsp medium curry powder
2 tbsp fruit chutney homemade
2 cloves garlic crushed
1 large onion thinly sliced
2 large carrots peeled, thinly sliced
1 tbsp olive oil

Instructions

Place a heavy based saucepan over a medium high heat and add the oil.
When hot, add the sausages and cook turning every few minutes until browned all over.
When cooked, transfer to a warmed plate and put to one side.
Add the onion, garlic and carrot to the same pan and cook for 5 minutes stirring regularly until the onion and softened.
Add the curry powder and continue to cook for at least 30 seconds.
Add the fruit chutney and chicken stock to the pan together with the sausages.
Increase the heat and bring the mixture up to a boil.
Once bubbling away, reduce to a medium low and simmer for 20 minutes or until the sausages are thoroughly cooked and the sauce has thickened.
I serve these sausages simply. Just slice up into a dish with some of the thick sauce. Add fresh baps or baguettes and enjoy.
Alternatively serve on a bed of boiled rice for a full meal.

Nutrition

Curried Sausages