Slow Cooker Curried Sausages
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This slow cooker curried sausages is a nostalgic sausage curry made with sausages, potatoes, onions, curry powder, stock, milk and frozen vegetables. It is meal prep friendly because it makes a large batch and reheats well for lunches or easy dinners. It also works as a freezer-friendly Plan B meal when you do not feel like cooking from scratch.Note - ingredients can be approximate
Equipment
- Rice Cooker, optioal
- Glass meal prep container, to prevent staining when stored
Ingredients
- 1.2 kg (2.5 lb) sausages, of choice, approx. 10 thin, see note 1
- 2 brown onions, large or approx.3 small
- 6 cloves garlic
- 3 cup stock, beef or chicken recommended
- 2 tablespoon curry powder, see note 2
- 6 potatoes, all-rounder, see note 3
- 1 cup milk, substitutions note 4
- 2 tablespoon cornstarch
- 2 cups frozen mixed veg
- 2.5 cups rice, yields approx.8 cups cooked
Instructions
Preparing
- Thinly slice 2 brown onions. Mince 6 cloves garlic. Peel (optional - I don't because I'm lazy) and chop 6 potatoes into medium chunks so they cook evenly in the slow cooker.
Cooking
- Sauté the 2 brown onionsnion in a searing slow cooker or large pan for about 15 minutes, stirring regularly, until translucent and slightly browned. Add garlic for the final 1–2 minutes, stirring so it softens without burning.
- Remove the onion mixture, then brown 1.2 kg (2.5 lb) sausages for about 3 minutes. The sausages do not need to be cooked through; you just want colour on the outside for better flavour.
- Add the onion mixture back into the slow cooker with the sausages, 3 cup stock, 2 tbsp curry powder, potatoes. Stir gently so the curry powder disperses through the liquid.
- Cook on high for 3–4 hours or low for 5–6 hours, until the potatoes are tender and the sausages are cooked through. The sausages should feel firm and slice easily.
- With 30 minutes left, remove the sausages and slice into bite-sized pieces. Add them back into the slow cooker. A the same time you can prepare your 2.5 cups rice according to your preferences or see my tips and tricks.
- In a glass, mix the 1 cup milk with 2 tbsp cornstarch until dissolved then stir through the curry. Leave the lid off for the final 30 minutes to help the sauce thicken.
- Add 2 cups frozen mixed veg with approx. 5 minutes to go. They only need to thaw and heat through, not fully cook from scratch.
- Stir well before serving and check the sauce thickness. If it is still thinner than you like, leave the lid off for another 10–15 minutes or add a small extra cornstarch slurry.
- Serve with the cooked rice.
Notes
Note 1 - Sausages
Plain beef, pork or chicken sausages all work well, but avoid heavily seasoned or herbed sausages as they can overpower the curry flavour.
Note 2 - Curry powder
Use your favourite curry powder and adjust to taste depending on how strong it is. If the sauce tastes a little flat at the end, add an extra small pinch of curry powder, salt or pepper.
Note 3 - Potatoes
All-rounder potatoes are best because they soften in the slow cooker but still hold their shape. Avoid very floury potatoes if you do not want them breaking down into the sauce.
Note 4 - Milk
Milk keeps this recipe creamy without using cream. For a richer option, use cooking cream, or use a dairy-free milk if needed, but add it at the end to reduce the chance of splitting.
Storage
Store in airtight containers in the fridge for 4-5 days, keeping the rice separate where possible for the best texture.
Reheating
Reheat in the microwave in 1-minute intervals with a splash of water, stirring after the first minute, until hot.
Freezing
The curried sausages freeze well for up to 3 months, but freeze the rice separately or make it fresh so it does not go mushy.
Nutrition
Calories: 695kcalCarbohydrates: 71gProtein: 27gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 89mgSodium: 1084mgPotassium: 1060mgFiber: 6gSugar: 4gVitamin A: 2143IUVitamin C: 32mgCalcium: 92mgIron: 3mg
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