Slow Cooker Curried Sausages

Curried sausages with vegetables and mashed potato in white bowl.

5 from 4 votes

This Slow Cooker Curried Sausages recipe is the ultimate weeknight comfort food. Juicy sausages are slow-cooked in a creamy, mild curry sauce until tender and flavor packed. It is simple to make, budget-friendly and perfect for busy families who love easy family dinners.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: Western

Keyword: curried sausages in the slow cooker, slow cooker curried sausages

Servings:

Calories: 523kcal

Author: Adrianne

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.

Video

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.

Nutrition