This easy slow cooker sausage curry is the perfect one pot weeknight dinner. Curried sausages is a retro and old-fashioned dish, and it's time to bring it back again!
It's really easy to make curried sausages in the slow cooker, and this is truly a recipe that you can adjust and customize in a million different ways to suit your preferences.
This is an old-fashioned dish usually found in the UK, Australia, and New Zealand, but it's time to bring it out for the rest of the world to see!
Slow cooker curried sausages is like a sausage stew, made with a curry-inspired sauce. It's usually made with pork sausages, potatoes, carrots, and peas, and the broth is flavored with coconut milk and curry powder.
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Why you'll love it
- Prepare it in the morning, and it will be ready to eat around dinner time
- Easy curry recipe
- Requires very little effort
- A flavorful alternative to sausage stew
- Make it mild or spicy to suit your preferences
- Add any vegetables that you like
- Perfect for meal prep and batch cooking
- Dairy free, gluten free,
Sausages: Any raw pork or chicken sausages will work well in this recipe. You can also use smoked sausages or any vegetarian sausages that can be slow-cooked without disintegrating. As the sausages are cooked before we add them to the slow cooker, you can even use leftover cooked sausages from last night's dinner!
Potatoes: You can use any potatoes that you like or have access to. In this recipe, I prefer to peel them and dice them into large-ish bite-sized chunks. You can also use baby potatoes cut in half if you wish.
Carrots: They might not be a traditional addition to curries, but carrots definitely belong to a proper British sausage stew and curried sausages. Cut them thick so make sure that they don't cook too fast.
Tomato paste/tomato puree: This thick paste adds a lovely tomato base flavor to the curry sauce.
Peas: I like to use frozen peas as they are fresher. The peas can either be thawed in hot water before use or added to the stew frozen. You can also use drained canned peas, or fresh garden peas if you have them.
Onions: Use yellow, red, or brown onions. You can even use shallots. The chopped onions are sauteed, which makes them really flavorful, and makes the curry more interesting.
Garlic: Use garlic cloves or garlic paste. Garlic adds a lovely flavor to the curry but can be omitted if you prefer.
Cornstarch: Also known as cornflour in the UK. This ingredient is added towards the end of cooking and allows the sauce to thicken. I find this to be the best method for thickening dishes like these in the crock pot.
Curry powder: Use your favorite curry powder or curry paste to add flavor to the curry. This is where you can decide what you want your curry to taste like. My family loves tikka masala curry powder, but there are so many different options available with various levels of spice.
Coconut milk: A little coconut milk is perfect for making the sauce extra creamy and nice. I highly recommend using full-fat coconut milk, as light milk has very little flavor. You can also use double cream or heavy cream if you prefer.
Broth: You can use any broth or stock that you like, for example, chicken stock, beef broth, or vegetable stock. Alternatively, you can use a bouillon cube and water. This adds more flavor to the curry compared to just using water.
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You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Heat up a little olive oil in a frying pan or skillet over medium heat. Add the sausages, and sautee for a few minutes until they are brown on all sides. Remove them from the pan, cut them into large pieces, and transfer them to your slow cooker.
Two: To the same frying pan, add diced onion and garlic. Sautee for a few minutes until the onion is soft and translucent. Add more olive oil if the onion starts sticking to the pan.
Three: Add curry powder and tomato paste to your frying pan. Stir to combine, and sautee for about a minute, or until the mixture becomes more fragrant. Turn off the heat, and transfer this to the slow cooker.
Four: Wash and peel the potatoes and carrots. Cut them into large bite-sized chunks.
Five: Add the potatoes and carrots to the slow cooker along with the sausages and onions, and pour over your broth or stock. Stir to combine. Cover the crockpot with a lid, and cook for about 4-5 hours on high, or 6-8 on low.
Six: Combine the cornstarch with a teaspoon of cold water in a small bowl to form a paste, and add this to the slow cooker. Then, add your peas and coconut milk. Stir to combine, then cover the crockpot with a lid again and allow it to cook on low for 15-30 minutes until the curry has thickened.
If you want the slow cooker sausage curry to be even thicker, you can add more cornstarch paste until it reaches the consistency that you like.
- The slow cooker will cook your curry throughout the day. You don't have to stir it or check on it.
- Try to cut the carrots, potatoes and sausages into similar sizes. This will allow everything to cook in the same amount of time.
- If you use canned peas, make sure to drain them before you add them to the stew.
- Sauteeing the tomato paste, curry powder, onion, garlic and sausages before you add them to the slow cooker is technically optional, but adds so much flavor and is highly recommended.
- If your slow cooker has a sautee function, you can make the entire dish in the same appliance. Otherwise, you will need a frying pan and a slow cooker.
- Feel free to adjust the seasoning, or replace the ingredients with any other vegetables that you like. This recipe is really easy to customize!
Slow cooker sausage curry is a fantastic entree, and perfect for a simple weeknight dinner.
Additionally, you can pair it with something like a fruit chutney, naan bread or other flatbreads, and some Roasted Green Beans or other vegetables.
Add other vegetables: You can either replace the potatoes or carrots with other vegetables or add extra veggies to the dish. Try for example corn, cauliflower, broccoli, eggplant, zucchini, peppers, rutabaga (swede), parsnips, or mushrooms.
Change the seasoning: By adjusting the seasoning, you can completely change the flavor of this curry. Use any curry powders or spice blends that you find at your local supermarkets, or make your own by combining different spices from your pantry. Experiment to find your favorite!
Make it spicy: Curried sausages are traditionally very mild and kid-friendly. However, you can absolutely add some spice if you wish. Use spicy curry powder or curry paste, or add diced fresh chilies or chili powder to suit your preferences.
Vegetarian sausage curry: You can make this dish vegetarian by using vegetable stock instead of beef stock or chicken broth. Additionally, you will have to use vegetarian sausages. Some veggie sausages tend to disintegrate when they are slow-cooked, so make sure to pick up a brand that is suitable for stews.
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To make this recipe, you will need a 3-6 quart crockpot or any other slow cooker. If you use a large slow cooker, you can also double the recipe to make a bigger batch.
Additionally, you will need a frying pan or skillet to cook the onions and sausages. You will also need a sharp knife, a chopping board, and a vegetable peeler to prepare the vegetables.
Any leftover slow cooker curry sausages can be stored in a refrigerator for up to 3 days, or frozen for up to 6 months. Thaw the frozen curry before use, and reheat it in a microwave or on the stove for a few minutes.
Sausage curry should always be served warm. You can store the leftovers with your side dish, or cook fresh sides while you reheat the curry.
This curry is suitable for meal prep and batch cooking, as you can easily prepare a big batch and freeze it down in portion sizes for future meals. Batch cooking is one of my favorite ways to save time on cooking!
Frequently asked questions
Yes, you can absolutely slow-cook raw sausages. However, the sausages taste much better if you brown them on the surface first. Browned sausages have more flavor and often tend to retain their shape better after cooking.
You can thicken curried sausages by mixing cornstarch or cornflour with water to form a paste and add this to the sauce. The sauce will then thicken as it cooks. You can also use other thickeners, like thickening granules, instant mashed potatoes, or plain flour.
You can use curry paste instead of curry powder in most recipes. Alternatively, you can make your own curry powder by combining a variety of spices like turmeric, cumin, pepper, ginger, and cinnamon.
You might also like these recipes
- Instant Pot Chicken Curry
- Paneer Korma
- Chicken and Aubergine Curry
- Sausage and Mash Pie
- Slow Cooker Sausage Casserole
- Spicy Sausage Pasta
- Broccoli Sausage Casserole
- Slow Cooker Pork Stew
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Slow Cooker Sausage Curry
- Heat up a little olive oil in a frying pan or skillet over medium heat. Add the sausages, and sautee for a few minutes until they are brown on all sides. Remove them from the pan, cut them into large pieces, and transfer to your slow cooker.
- To the same frying pan, add diced onion and garlic. Sautee for a few minutes until the onion is soft and translucent. Add more olive oil if the onion starts sticking to the pan.
- Add curry powder and tomato paste to your frying pan. Stir to combine, and sautee for about a minute, or until the mixture becomes more fragrant. Turn off the heat, and transfer this to the slow cooker.
- Wash and peel the potatoes and carrots. Cut them into large bite-sized chunks.
- Add the potatoes and carrots to the slow cooker along with the sausages and onions, and pour over your broth or stock. Stir to combine. Cover the crockpot with a lid, and cook for about 4-5 hours on high, or 6-8 on low.
- Combine the cornstarch with a teaspoon of cold water in a small bowl to form a paste, and add this to the slow cooker. Then, add your peas and coconut milk. Stir to combine, then cover the crockpot with a lid again and allow it to cook on low for 15-30 minutes until the curry has thickened.
- Store leftovers in a refrigerator for up to 3 days, or freeze for up to 6 months. Reheat, and serve the curried sausages warm.
- Serve with your favorite side dish like mashed potatoes or rice.
- Adjust the flavor of the curry by using different curry powders or pastes.
- Feel free to substitute the potatoes, carrots and peas with other vegetables that you like or have available.
Food safety tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove