Lovey easy dinner idea, this classic recipe for Slow Cooker Curried Sausages is a hearty family meal.
This is a very retro recipe that has been made in homes for generations. The version you are looking at here is a nod to the British variation of the original German Currywurst which was a dish sold in Berlin in a roadside kiosk which was sausages and a lovely sauce overlaid.
The version we have enjoyed since the 1970’s here in NZ & Australia is a sweeter milder version with curry powder, carrots and any sort of sausages you like. I have a stove top version on my sister website Just A Mum’s Kitchen as well as this version for a slow cooker.
The beauty of using a slow cooker is you can set it and forget it earlier in the day and enjoy a lovely warm hearty dinner without too much fuss in the evening.
You can serve this with mashed potatoes, rice or some just enjoy a bowl with some lovely fresh bread to soak up the flavourful sauce. However you enjoy it I hope you love this version.
The ingredients are lovely and simple
(Scroll down further to the full printable recipe card and method below)
Tomato Paste (or sauce)
Beef or Chicken Stock
Salt & Pepper
Cornflour or starch
As with all my slow cooker recipes I have made sure it is so easy to prepare. You can of course brown the sausages first but I never do, with the lovely slow method of cooking there is no need.
I will share the method for cooking on LOW, HIGH and also pressure cooking, so if you like to use your instant pot of multi cooker then you can have all the benefits of slow cooking with much less time.
I add the sausages to the slow cooker, top with carrots and onion, then pour over the combined mixture of the curry powder, tomato paste, garlic and chicken or beef stock. Many recipes use just water but I think it does add a depth of flavour to use stock. You can use premade stock or the cubes or whatever you have on hand.
Then simply pop on the lid and cook until soft and tender with the timings listed below. Then I like to thicken the sauce at the finish and then add the peas as the final touch.
I hope you give this one a try!
Onto my version of Slow Cooker Curried Sausages
- 6-8 sausages (beef, pork or lamb)
- 1 small Onion, finely diced
- 3 cloves Garlic, minced
- 2 Large Carrots, peeled, diced on an angle
- 2 Cups Beef Stock or Chicken Stock (500mls)
- 1 Tablespoon Curry Powder
- 1 Tablespoon Tomato Paste (or tomato ketchup)
- Pinch of Salt & Pepper
- 160 grams Peas, 1 Cup
- 1 Tablespoon Cornflour or Cornstarch
- Peel & finely dice the onion, peel and slice the carrots into 1cm pieces on an angle and peel and mince the garlic.
- In the slow cooker bowl (mine is 6 litres) place the sausages, onion and carrots.
- In a bowl or jug add the stock, curry powder, tomato paste, minced garlic and salt and pepper and whisk to combine.
- Pour this over the sausages and stir to coat
- Place the lid on the slow cooker and cook for 3-4 hours on HIGH or 6-8 hours on LOW - check at the first time to see if the sausages and soft and cooked through.
- Remove the sausages from the liquid and carefully slice into 4-5 pieces and set aside
- Take out 4 tablespoons of the liquid and add to a small bowl, add to this the cornflour and mix until smooth and no lumps remain.
- Pour this into the liquid in the slow cooker and whisk to combine.
- Add the sausages back into the liquid and now add the peas and stir. Cook for a further 20 minutes.
- Serve over rice, mashed potato or with some lovely fresh bread.
What size is your slow cooker?
My slow cooker is 6 litres.
What is Curry Powder?
Curry Powder is a premade spice consisting of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric. It can be found worldwide if not in stores then online. It originally was sold in British markets.
Can I use my Pressure Cooker, Instant Pot or Multi Cooker to make curried sausages?
Yes! This is lovely done in the pressure cooker. Combine all the ingredients as above. Set to pressure cook or meat setting for 45 minutes. Allow time for it to come to pressure, and allow it to naturally release for 15 minutes. Leave it on 'keep warm' while you remove the sausages, slice, then add the cornflour slurry, peas and sausages and pop the lid back on for 10 minutes to heat through the peas.
What sort of sausages can I use?
Any you like! This is lovely done with pork, lamb, beef, venison or even chicken sausages. You can use sausages with herbs or plain.
I hope you love this recipe, be sure to let me know in the comments below if you have made it or if you have heard of it before.
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