Curried Sausages Recipe
Bringing an old fashioned curried sausages recipe into the new millennium. This recipe for sausage curry recipe is low in carbs (3g net carbs) and so simple to make. Ready in just 30 minutes for the perfect midweek comfort food dish.
Servings: 4 people
Calories: 547kcal
Ingredients
- 600 g low carb sausages
- 1 tablespoon butter or olive oil
- 1 clove garlic finely minced
- 1 tsp ginger finely minced
- 1 tablespoon curry powder or Malaysian Meat Curry Powder (click for recipe)
- 1/2 small onion finely sliced
- 1-2 cups beef broth/stock click for recipe
- 1 tablespoon gelatin
- 1/4 cup crushed tomatoes
- 1/4 cup cream or coconut cream
- Salt and pepper to taste
TO SERVE
- Cauliflower Mash
- 1 tablespoon fresh parsley finely chopped
Instructions
CONVENTIONAL METHOD
- Cook sausages in a large skillet until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces. Set aside.
- Melt the butter in the skillet; add garlic, ginger, curry powder, and onion; sauté until the onion is translucent.
- Add half a cup of broth and gelatin; cook, stirring until the gravy thickens.
- Add another half cup of broth, tomatoes and cream (if using); cook stirring until gravy thickens. Add sausages and more broth (if you want it saucier) and cook a further 1-2 minutes until heated through. Season to taste. Serve sausages with cauliflower mash and garnish with fresh herbs.
THERMOMIX METHOD
- Cook sausages in a large skillet until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces. Set aside.
- Add butter to mixer; melt 90 sec/100°C/stir. Add garlic, ginger, curry powder, and onion; chop 3 sec/speed 5. Scrape down sides of bowl; cook 5 min/100°C/stir/MC off. Leave to cool for 5 minutes.
- Add half a cup of bone broth and the gelatin; cook 4 min/100°C/speed 3.
- Add another half cup of broth, tomatoes, and cream (if using). Cook 4 min/100°C/speed 3. Add remaining broth if you want it saucier. Add sausages; cook 4 min/100°C/reverse/stir. Season to taste. Serve sausages with cauliflower mash and garnish with fresh herbs.
INSTANT POT METHOD
- Cook sausages in a large skillet until golden and cooked through. Remove the sausages from the pan and slice them into smaller pieces. Place into pot.
- Add remaining ingredients to the pot and give a good stir. Seal the lid and cook on High Pressure/5 minutes/natural release for 5 minutes then quick release. Stir and simmer until the sauce thickens.
Video
Notes
INGREDIENTS AND SUBSTITUTES
This is really a simple and easy curried sausage recipe. Any vegetable(s) of choice can be added. Add more tomato sauce, gravy, or cream to make it how you like it best.
Find low carb sausages at the supermarket or ask your butcher to make them. I use Three Aussie Farmers sausages from Coles supermarkets. They have a range of sausages that are between 1-2 g net carbs per sausage.
Curry Powder - I have used my Malaysian Meat Curry Powder but make a traditional Keens Curry with Aussie classic Keens Curry Powder or us any curry paste you like. We have a great Massaman or Red Curry Paste that would go great with this curry sausage recipe.
Gelatin can be replaced with 1/4- 1/2 teaspoon of xanthan gum. Always use xanthan gum sparingly as it can leave a slimy mouth feel. Glucomannan powder, arrowroot flour, or corn flour can be used in its place.
VARIATIONS
Talking Italian - use Italian sausages, leave out the cream and use a tablespoon of tomato paste in the sauce. Serve with parmigiano and Pesto Alla Genovese. A good Italian Chianti will help to help cut through the richness of the tomato sauce.
Sausage Casserole - After browning the sausages add all the ingredients to a Dutch oven and slow bake in the oven until thick. Top with piles of mashed potato or mashed cauliflower and sprinkled with parmesan. Bake until a crust forms on the mash.
Slow cooker curried sausages - to make curried sausages in the slow cooker, sauté the garlic, ginger, onions, and curried powder first until softened. Then pile everything into the slow cooker (no need to fry or boil the sausages, unless you want to). Cook on low for 7-8 hours.
Add more vegetables - my curried snags do not really have any veggies. Add more like diced celery, carrots, capsicum and/or a cup of frozen peas.
For a delicious keto vegan curried sausages option simply replace the sausages for vegan sausages and swap the broth for a vegetable broth.
STORING
Fridge - store in the fridge for up to 3 days.
Freezer - freeze in an airtight container.
Reheating - defrost overnight. Reheat on the stove over gentle heat. Add more broth or cream as needed. When reheating in the microwave stop intermittently to stir the curry and reheat evenly.
For more curried sausages recipes try our Sausages Rougail or Devilled Sausages.
Nutrition information shown is a guideline only.
Nutrition
Serving: 1SERVE | Calories: 547kcal | Carbohydrates: 5g | Protein: 24g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 1012mg | Potassium: 501mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 3mg | Magnesium: 32mg | Net Carbs: 3g