Sausage Curry (Classic British Kitchen Curry)
Browned pork sausages simmered with apple and peas in a mild, sweet and savoury curry sauce, an old family favourite.
Made with Curry base sauce (onion and tomato). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £0.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat. Brown the sausages for 8 minutes, turning, until golden all over. Lift out onto a board and cut each into 3 pieces.
8 min - 2
Add the onion and apple to the pan and cook for 5 minutes until the onion softens. Stir in the curry powder and cook for 1 minute.
5 min - 3
Pour in 400 ml of your ready made curry base sauce (see the base recipe) and the water. Add the sausage pieces and bring to a gentle simmer.
- 4
Simmer for 15 minutes, stirring now and then, until the sausages are cooked through with no pink inside. Add the peas for the last 3 minutes.
15 min - 5
Meanwhile rinse the rice and cook it according to the packet, about 12 minutes, then fluff with a fork.
12 min - 6
Stir the mango chutney and salt into the curry, taste, and serve over the rice.
Tips
- Use good quality sausages with a high meat content. They hold their shape and the fat adds flavour to the sauce.
- Cook the sausages through fully in the sauce. Cut one open to check there is no pink.
- Sultanas are a traditional addition. Add a small handful with the peas if you like a sweeter curry.
- For a gluten free version, use gluten free sausages and check the labels of the curry powder and chutney.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through. Cool the rice within 1 hour and use within 1 day, reheating only once.
Questions
Is sausage curry gluten free?
Not as written, because most pork sausages contain rusk or wheat. Use gluten free sausages and gluten free curry powder and chutney and it works well.
Can I use veggie sausages?
Yes. The curry base is vegan, so with vegetarian sausages the whole dish is vegetarian. Brown them gently and simmer for just 8 minutes so they do not break up.
Can I make this in a slow cooker?
Yes. Brown the sausages, then cook everything on low for 4 hours. Add the peas and chutney just before serving.
More made with curry base sauce (onion and tomato)
Paneer Bhuna (Dry Fried Paneer Curry)
GFEFNFChana Madras (Chickpea Madras)
GFDFEFChicken Vindaloo, Curry House Style
DFEFNFKing Prawn Dopiaza (Double Onion Prawn Curry)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
