Easy curried sausages recipe with creamy sauce

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Easy curried sausages recipe with creamy sauce

Okay, let’s talk about curried sausages. This is one of those dishes that sounds fancy but is actually super easy and totally forgiving if you mess it up. Which, let’s be real, I do all the time. I first had this at a friend’s house and was like, “Wait, sausages and curry? Together?” But trust me, it works. It’s cozy, a little spicy, and that creamy sauce is just *chef’s kiss* (even if I’m no chef).

This is my go-to when I want something warm and filling without spending hours in the kitchen. Plus, it’s kid-friendly (if your kids aren’t spice-averse) and great for leftovers. Let’s get into it.

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Recipe Title: Easy curried sausages recipe with creamy sauce

Servings: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Calories: 320 kcal per serving

Ingredients:

  • 8 sausages (any kind you like—I use pork or chicken)
  • 1 onion, chopped
  • 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy like me)
  • 1 tbsp butter or oil
  • 2 tbsp curry powder (mild or hot, your call)
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1/2 cup heavy cream (or coconut milk if you want it dairy-free)
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish (if you’re feeling fancy)

Directions:

  1. Cook the sausages in a pan over medium heat until browned. Remove and set aside. Don’t worry if they’re not fully cooked—they’ll finish later.
  2. In the same pan, add the butter or oil and sauté the onion until soft. Toss in the garlic and cook for another minute (don’t burn it—burnt garlic is sad).
  3. Sprinkle in the curry powder and flour. Stir it around for a minute to cook off the raw flour taste.
  4. Slowly pour in the chicken stock, stirring so no lumps form. Let it simmer for a couple minutes until it thickens a bit.
  5. Add the cream (or coconut milk) and stir. Slide the sausages back into the pan and let everything simmer together for 10-15 minutes, until the sausages are cooked through and the sauce is creamy.
  6. Taste and add salt and pepper if needed. Garnish with parsley if you want. Serve over rice, mashed potatoes, or just eat it straight from the pan—no judgment.

See? Easy. And if you’re like me and forget an ingredient or mess up the order, it’ll probably still taste good. That’s the beauty of this dish.

Nutrition Info (per serving)

CaloriesCarbsFatProtein
32015g20g18g

Ingredient Swaps

IngredientSubstitution
Heavy creamCoconut milk or evaporated milk
Pork sausagesChicken, beef, or even veggie sausages
ButterOlive oil or margarine

Tips

  • If your sauce is too thick, add a splash of water or extra stock. Too thin? Let it simmer longer or add a tiny bit more flour.
  • Don’t skip browning the sausages first—it adds so much flavor. Unless you’re in a rush, then fine, skip it. I won’t tell.
  • Leftovers taste even better the next day. The flavors get all cozy together in the fridge.

FAQ

Q: Can I make this ahead of time?
A: Totally. Just reheat it gently on the stove or in the microwave. The sauce might thicken, so add a little water or stock when reheating.

Q: Can I freeze leftovers?
A: Yep! Freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Q: What if I don’t like spicy food?
A: Use mild curry powder or just half the amount. Taste as you go—you can always add more.

That’s it. Hope you enjoy it! Let me know how it goes if you try it. And if you burn the garlic… well, we’ve all been there.

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