Slow Cooker Curried Sausages make for an easy weeknight dinner. Throw everything into the crock pot then set and forget letting dinner cook itself. Making curried sausages in the slow cooker is the sure fire way to use minimal effort to create nostalgic comfort food at its finest 😉👌.
Recipes like the Slow Cooker Savoury Mince, Slow Cooker Taco Mince, Slow Cooker Chicken Drumsticks And Potatoes and the Slow Cooker Pasta Bake are all easy slow cooker recipes.
The Honey Mustard Sausages, Sausage And Peppers and the Cocktail Sausages and the Pesto Pasta with Sausage are all about recipes using sausages as a primary ingredient.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the crock pot curried sausages in the points below:
- Simple ingredients: you can get everything you need to make these beef curried sausages from your local grocery store. They are year round available ingredients that will be easy to get your hands on.
- Minimal prep work: intentional in the development of this recipe is the 'minimal effort' nature of slow cooker recipes. Hence we do peel and slice the onion and chop the sausages, but then we use frozen vegetables to simplify and make things super easy without additional peeling or chopping.
- Budget friendly: curried sausages in the slow cooker are a family friendly cost effective recipe. Some of the ingredients you might already have in the pantry, and the rest are all economical. There is nothing here that will break the bank.
- Set and forget: busy days call for a little planning and organisation so that you can still get dinner on the table and put your feet up. This slow cooker curried sausages recipe can cook during the day making your dinner time easy breezy.
- Versatile: when it comes to the sausages, you can use your favourite. Be they beef, pork sausages, chicken, lamb or other. You can also switch up the vegetables and add potato, fresh carrot or chopped green beans if you would like too.
🥗 Ingredients
The photo below is to show you everything you need to make the slow cooker curried sausages recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use a little bit of salt and black pepper for seasoning in the recipe.
- Garlic: you can use 2-3 fresh garlic cloves, chunky chopped garlic or store bought minced garlic.
- Curry powder: we use a mild curry powder. A little of it goes a long way.
- Worcestershire sauce: we use this to add a little oomph to the recipe.
- Tomato paste: the tomato paste adds a sweet touch to the recipe. It balances the savory flavors also.
- Frozen vegetables: these help to make the recipe SO easy! I like to use a combination of frozen peas, corn and carrot (like in the savoury mince). There is no prep work needed for them, we add them in as they are when you take then out of the freezer and then measure the 2 cups.
- Chicken stock: chicken stock or chicken broth helps us to create the gravy like sauce for the sausages.
- Sausages: the sausages you see above are beef sausages. Nothing fancy. Supermarket sausages that we chop roughly into 4 bite-sized pieces per sausage.
- Onion: are we even talking sausages if there is no onion alongside them 😂. Just like Bunnings and a sausage sizzle, sausages and onions are a match made in heaven. Brown onions are best for the recipe, red ones are a bit too sweet.
🍲 Slow Cooker Sausage Curry Slurry
You also have the option to thicken the curry and the way I like to do that is by combining cornstarch and water and adding it towards the end of the cook time.
- Cornstarch: one part of cornstarch to 2 parts of water is what we are aiming for.
- Water: tap water is fine!
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by layering the ingredients into the slow cooker insert.
- Add the sliced onion (Photo 1)
- Then add the frozen vegetables (Photo 2)
- Add the sliced sausages (Photo 3)
- Then add the salt and pepper (Photo 4)
👩🍳 How to Make Slow Cooker Curried Sausages
To make the curried sasuages, have all of the ingredients prepped and ready to go. To do so use a knife and cutting board and thinly slice the onion into rings and chop each sausage into chunky pieces.
Then use your fingers to break up the onion rings and spread them across the base of the slow cooker. Next pour in the frozen peas, corn and carrot.
Once done add the chopped sausages as you see me having done in the photos above and then season with salt and pepper.
- Add the garlic (Photo 5)
- Then add the curry powder (Photo 6)
- Pour in the worcestershire sauce (Photo 7)
- Dollop in the tomato paste (Photo 8)
Next add the garlic, curry powder, Worcestershire and tomato paste as you see in the photos above.
Then when ready, pour in the chicken stock as you see in the photos below, then pop the lid on and let the sausages cook. You can use both the low heat and cook the recipe for 7-8 hours or high heat and cook it for 3-4 hours.
- Pour in the chicken stock (Photo 9)
- Make the slurry (Photo 10)
- Add the slurry (Photo 11)
- Stir then cook (Photo 12)
Next, we want to combine the cornstarch and water in a small cup and whisk to remove any lumps.
Once the dish has been cooking for 3 ½ hours (high) or 7 ½ hours (low), you can then remove the lid and pour in the combined cornstarch and water as you see in the photos above.
Use a wooden spoon to gently stir to combine this, then put the lid back on an let the sausage curry cook for a further 15-30 minutes.
Once the cook time is up you can get ready to portion and serve the sausages or turn the setting to 'warm' until you are ready to serve the dish.
🍽 Serving Suggestions
Creamy mashed potato or piping hot cooked rice are popular choices for serving your curried sausages.
Both options work to sop up the sauce and provide a great textural contrast to the curried sausages.
You can use the Horseradish Mash if you like or if you want more of a potato bake type side, try the Potato And Cauliflower Bake, Potato And Onion Bake, Potato And Sweet Potato Bake or the Potato And Ham Bake.
For dryer more roast like potatoes on the side, try the Duck Fat Roast Potatoes or the Skin on Roast Potatoes 😄👍.
I did want to show you what both options will look like so that you can make your mind up. At the top of the post, we have the slow cooker sausages with creamy mashed potatoes and below we have them served with rice. I recommend whichever of the 2 options makes your taste buds water the most!
This recipe for curried sausages is easy and the slow cooker lets you set and forget. You have got to love a dinner that cooks itself, right 😂 .
👍 How to Guide
How to Store
Let the curried sausages fully cool. Once they have transfer them to a sealed, airtight container. They can be kept in the refrigerator for 3 days and need to be reheated before being consumed.
How to Freeze
Follow the step above to let your slow cooker curried sausages fully cool. Once they have portion them into containers. Then stack these containers in the freezer for 2-3 months to use as needed.
How to Reheat
Refrigerated leftover curried sausages can be transferred to a bowl and reheated in the microwave. Simply cover with cling film and heat on high for 2-3 minutes or until warmed through.
Frozen leftovers are best fully thawed and then follow the instruction above to heat in the microwave. Thawed leftovers can be more chilled than refrigerated ones, so may need an extra 1-2 minutes to consistently heat through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use beef stock in place of the chicken stock if you wish too. The curry will have a slightly darker appearance if you make this switch.
- For the sausages you can use beef, chicken sausages, pork, lamb, vegetarian sausages or your favorite brand. Chipolatas will work too and you can keep these whole if you want to cut down one step in the prep work.
- If you want to peel and dice some potatoes to add to the mixture you can. In which case you are best off serving the curried sausages with rice as to not overload the dish with 'potatoes' 😉👌.
- You can also use fresh carrot, peeled and diced if you wish too. Then use a packet of frozen peas and corn for the remaining vegetables.
- If you want to add additional vegetables you can. Sliced green beans are a great choice!
- For alternatives to thicken the sauce without adding the slurry you can use coconut cream or heavy cream. Pour it in (final 15 minutes of cook time), gently stir, taste then add more as desired.
- For a non mashed potato or rice serving pairing, try hot naan bread or some lovely fresh bread that you tear and dunk into the mix.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- There is no need to spray or grease the slow cooker insert with cooking oil.
- We don't brown the sausages. We simply dump and go, letting them cook.
- We also don't need to use premium sausages for the recipe. As they cook in the gravy like sauce they get covered in additional slurp worthy flavor. So don't feel the need to use sausages that are more expensive as you really don't need to.
- The vegetables get added to the slow cooker in their frozen state. We don't defrost these or heat them in the microwave before pouring them in.
- You don't need to stir the ingredients that are in the slow cooker to begin with. You can do this towards the end of the cooking time when you are adding the thickening liquid.
- If you want to meal prep the recipe for dinner tomorrow you can. Then simply heat and eat. Or portion and freeze for easy meals during the week.
- If you love slow cooker recipes then you might also like the Slow Cooker Osso Bucco, Roast Pork With Crackling, French Onion Pork Chops, Bean And Bacon Soup, Chicken Spaghetti or the Slow Cooker Chicken And Corn Soup 😄👍.
🤓 Frequently Asked Questions
Some people like to brown sausages before slow cooking to lock in the flavor. Doing so, however, involves using an extra frying pan, oil and more cleaning up. It is not necessary to brown sausages before adding them to the slow cooker so the choice comes down to personal preference.
How long do curried sausages last in the fridge?
Curried sausages will last 3 days in the fridge and need to be reheated before being consumed.
How to make curried sausages less spicy?
You can add either coconut milk or cream for a milder, less spicy curried sausage flavor.
To thicken curry you can use a combination of cornstarch and water or flour and water. Whisk to remove any lumps, pour this in towards the end stages of the cooking process and let it thicken the sauce.
😍 More Easy Dinner Recipes
If you are looking for more dinner ideas to get your main meal of the day sorted, then here are some more recipes for you to try:
- Chorizo Fried Rice
- Dumpling Noodle Soup
- Garlic Chicken Parmesan Pasta
- Meatball Rigatoni
- Thai Minced Pork
- Roast Pork Shoulder
- Crumbed Lamb Cutlets
- Soy Sauce Noodles
It is time to get our slow cooker sausages on my friend! You can also find all of my comfort food recipes or family favourites in the one spot.
Adrianne
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📖 Recipe
Slow Cooker Curried Sausages
Ingredients
- 1 large onion skin peeled and sliced into rings, Note 1
- 2 cups frozen vegetables (peas, corn and carrot) these get added in their frozen state, Note 2
- 500 grams/ 16 oz sausages roughly chopped into chunky pieces, Note 3
- ½ teaspoon salt Note 4
- ½ teaspoon black pepper also Note 4
- 1 tablespoon mild curry powder Note 5
- 1 tablespoon garlic chunky chopped, minced, or fresh cloves diced, Note 6
- 2 tablespoons Worcestershire sauce Note 7
- 2 tablespoons tomato paste Note 8
- 2 cups/ 500 ml chicken stock (chicken broth) Note 9
- 1 tablespoon cornstarch Note 10
- 2 tablespoons water Note 11
Instructions
- Vegetables and sausages: seperate the onion rings and then lay these into the base of the slow cooker. Next pour in the frozen vegetables and then spread the chopped sausage pieces on top.
- Season: season with salt and black pepper.
- Garlic, spices and liquids: next add the garlic, curry powder, Worcestershire sauce and tomato paste. Then pour in the chicken stock.
- Cook: put the lid on and set the timer and temperature to 3 ½ hours on high heat or 7 ½ hours on low heat. Note 13
- Slurry: add both the cornstarch and water to a small cup and use a mini whisk to combine, whisking out any lumps.
- Thicken: after the curried sausages have been cooking for either 3 ½ hours on high or 7 ½ hours on low, remove the slow cooker lid and pour in the slurry. Use a wooden spoon to gently stir the slurry in and then put the lid back on.
- Cook: let the dish continue cooking and the slurry thicken the curry sauce for a further 15 - 30 minutes.
- To serve: portion into bowls with hot mashed potato or rice, garnish with chopped parsley and provide forks and spoons for serving.
Notes
- Note 1 - Onion: are we even talking sausages if there is no onion alongside them 😂. Just like Bunnings and a sausage sizzle, sausages and onions are a match made in heaven. You can dice this if you prefer the cut to slices of onion.
- Note 2 - Sausages: the sausages you see above are beef sausages. Nothing fancy. Supermarket sausages that we chop roughly into 4 pieces per sausage.
- Note 3 - Frozen vegetables: these help to make the recipe SO easy! I like to use a combination of frozen peas, corn and carrot (like in the savoury mince). There is no prep work needed for them, we add them in as they are when you take then out of the freezer and then measure the 2 cups.
- Note 4 - Salt and pepper: we use a little bit of salt and black pepper for seasoning in the recipe.
- Note 5 - Garlic: you can use 2-3 fresh garlic cloves, chunky chopped garlic or store bought minced garlic.
- Note 6 - Curry powder: we use a mild curry powder. I find that a little of it (1 tablespoon) goes a long way. You can reduce or increase this amount to your likeing if you already know how you like you curry. ie more loaded with curry flavor or even more mild.
- Note 7 - Worcestershire sauce: we use this to add a little oomph to the recipe.
- Note 8 - Tomato paste: the tomato paste adds a sweet touch to the recipe. It balances the savory flavors also.
- Note 9 - Chicken stock: chicken stock or chicken broth helps us to create the gravy like sauce for the sausages. You can use beef stock (beef broth) in its place if you wish too.
- Note 10 - Cornstarch: one part of cornstarch to 2 parts of water is what we are aiming for. I much prefer this over flour as it is easier to whisk to lumps out. For regular flour, I find that you need to use a lot more water to make the texture consistent.
- Note 11 - Water: tap water is fine! The ratio is 2-1. Which is 1 part cornstarch to 2 parts of water. ie 1 tablepoon of cornstarch and 2 tablespoons of water.
- Note 12 - Cooking time: you can set the timer and heat to 4 hours or 8 hours here and then have it still ticking away when you add the slurry. I didn't want to confuse you with the cook time. But the slurry gets added in the final 30 minutes of cook time, ie after 3 ½ hours or after 7 ½ hours.
- Note 13 - Measurements: I am using an Australian tabelspoon which measures 20 ml.
Chanelle O"Gorman says
Delicious recipe. Loved that it was not too hot curry wise.