Curried sausages

A homemade classic that's super simple to make.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
Turn the beloved but humble snag into this delicious curried sausages dish by adding your favorite korma curry paste, a few vegetables and some delicious herbed yoghurt.
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Curried sausages
  • 1 tablespoon oil
  • 6 thick pork sausages
  • 1 large onion, thinly sliced
  • 2 clove garlic, crushed
  • 1/3 cup korma curry paste
  • 2 cup chicken stock
  • 1/2 cup fruit chutney
  • 1/2 cup cream
  • 2 tomatoes, chopped
  • 50 gram baby spinach leaves
  • naan bread and herbed yoghurt, to serve
Herbed yoghurt
  • 1 cup natural yoghurt
  • 2 tablespoon fresh mint, chopped
  • 1 tablespoon fresh coriander leaves, chopped
  • salt and black pepper, to season


Curried sausages
  • 1
    Heat oil in a large frying pan on medium. Cook sausages for 5-10 minutes, turning until browned. Remove from pan and slice thickly.
  • 2
    Sauté' onion and garlic in same pan for 4-5 minutes until onion is tender. Add curry paste. Cook, stirring for 1 minute.
  • 3
    Blend in stock, chutney and cream. Simmer for 20 minutes. Return sausages to pan with tomato and spinach. Cook for a further 2-3 minutes until heated through.
  • 4
    To make herbed yoghurt combine yoghurt with fresh mint and fresh coriander leaves. Season to taste.
  • 5
    Serve with naan bread and herbed yoghurt. Accompany with rice, if preferred.

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