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Slow Cooker Curried Sausages

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Prep Time: 20 minutes
Cook Time: 6-8 hours (Low) or 3-4 hours (High)
Total Time: Up to 8 hours 20 minutes
Serving Size: 4-6 people
Effort Level: Easy
Intensity: Low-effort, hands-off cooking

Introduction

There’s something deeply comforting about a plate of Curried Sausages. This classic dish, beloved in many households, transforms simple ingredients into a rich, flavorful, and satisfying meal. By using a slow cooker, we turn an already easy recipe into an effortless one. The long, slow simmering allows the sausages to become incredibly tender and lets the curry gravy thicken and develop a beautiful depth of flavor. It’s the perfect “set it and forget it” dinner for a busy day, guaranteed to fill your home with an inviting, spicy-sweet aroma.

Ingredients

Main Components

  • 1.5 kg (about 3.3 lbs) thick beef or pork sausages

  • 1 large brown onion, thinly sliced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 large apple (Granny Smith or Pink Lady), peeled and grated

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

For the Curry Sauce

  • ¼ cup plain flour (all-purpose)

  • 3 tbsp curry powder (mild or medium, to taste)

  • 1 tbsp tomato paste

  • 2 cups beef stock (or chicken stock)

  • 1 tbsp soy sauce

  • 1 tbsp Worcestershire sauce

  • 1 tbsp fruit chutney or apricot jam

  • 1 bay leaf

  • Salt and black pepper, to taste

To Serve (Optional)

  • Steamed white rice or mashed potatoes

  • Fresh parsley or coriander (cilantro), chopped

  • Peas (can be added in the last 30 minutes of cooking)

Equipment Needed

  • 5-6 quart slow cooker

  • Large frying pan or skillet

  • Tongs

  • Whisk

Step-by-Step Instructions

Step 1: Brown the Sausages

  1. Heat a large frying pan over medium-high heat. Add a small drizzle of oil.

  2. Brown the sausages on all sides for about 5-7 minutes until they have good color. This step is crucial for building flavor; they do not need to be cooked through.

  3. Transfer the browned sausages to the slow cooker insert.

Step 2: Sauté the Aromatics

  1. In the same pan (with the sausage drippings), add the sliced onion, carrot, and celery. Sauté for 4-5 minutes until the onion softens.

  2. Add the minced garlic and grated ginger, cooking for a further minute until fragrant.

  3. Add the grated apple and stir through for one minute. Transfer this entire vegetable mix to the slow cooker, arranging it around the sausages.

Step 3: Create the Curry Gravy

  1. Reduce the pan heat to medium. Add the flour and curry powder to the remaining fat/oil in the pan. Cook, stirring constantly, for 1-2 minutes until it forms a paste (a roux) and smells aromatic.

  2. Whisk in the tomato paste, then gradually pour in the beef stock, whisking continuously to avoid lumps.

  3. Add the soy sauce, Worcestershire sauce, and chutney or jam. Bring to a simmer, whisking, until the sauce thickens slightly. Season with a pinch of salt and pepper.

Step 4: Slow Cook

  1. Pour the curry gravy over the sausages and vegetables in the slow cooker. Add the bay leaf and stir gently to combine.

  2. Cover with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The dish is ready when the sausages are very tender and the gravy has thickened.

Step 5: Final Adjustments & Serving

  1. Carefully remove the bay leaf. If the gravy is too thin, you can mix 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of cold water and stir it into the slow cooker. Cook on HIGH for an additional 15-20 minutes until thickened.

  2. Taste and adjust seasoning with extra salt, pepper, or a pinch of sugar if needed.

  3. Serve the curried sausages and gravy over a bed of fluffy steamed rice or creamy mashed potatoes. Garnish with fresh parsley if desired.

Chef’s Notes & Tips

  • Sausage Choice: Thick beef sausages are traditional, but pork, chicken, or even good-quality vegetarian sausages work well.

  • Curry Power: The flavor intensity depends on your curry powder. Use a mild powder for a family-friendly version, or a hot Madras powder for more heat. You can also add a teaspoon of garam masala at the end for extra aroma.

  • Vegetable Variations: Feel free to add other vegetables like sliced bell peppers, peas (add frozen peas in the last 30 minutes), or green beans.

  • Make Ahead: This dish tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition Information

(Per serving, based on 6 servings without rice/potatoes)

  • Calories: ~480 kcal

  • Carbohydrates: 18g

  • Protein: 24g

  • Fat: 34g (Saturated Fat: 12g)

  • Fiber: 3g

  • Sugar: 8g

  • Sodium: ~1400mg

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