British Chili Curry Fry Sausages Simmer Stock Vegetables

Curried Sausages

Curried Sausages
Written by ClareW

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

Curried Sausages

A simple recipes that is so full of flavour its amazing.
4.7 from 70 votes
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Course: Main Dish, Side Dish, Snacks
Cuisine: British
Keyword: Chillies, Sauce, Sausage
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 747kcal



  • 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.


Sodium: 1474mg | Calcium: 54mg | Vitamin C: 8mg | Vitamin A: 6183IU | Sugar: 10g | Fiber: 2g | Potassium: 829mg | Cholesterol: 148mg | Calories: 747kcal | Trans Fat: 1g | Monounsaturated Fat: 27g | Polyunsaturated Fat: 8g | Saturated Fat: 19g | Fat: 58g | Protein: 34g | Carbohydrates: 19g | Iron: 3mg