Go Back
Print

Slow Cooker Curried Sausages

Tender soft sausages are the hero in this classic family recipe. These easy slow cooker curried sausages are always a dinner favourite and this is the perfect low fuss recipe that you can set and forget and be rewarded with a wholesome and comforting meal at the end of the day.
Course Main Course
Cuisine Australian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 589kcal
Author Sally

Ingredients

  • 1 brown onion
  • 2 garlic cloves
  • 2-3 potatoes
  • 2 medium carrots
  • ½ head small cauliflower
  • 750 gm - 1kg thick beef sausages
  • 1 tablespoon curry powder
  • 2 tablespoons worcestershire sauce or mango chutney (or really any fruit chutney)
  • 4 cups chicken or beef stock
  • 1 cup frozen peas
  • 2 tablespoons cornflour

Instructions

  • Start by preparing the vegetables. Peel and slice the onion and garlic and set aside. Peel and chop the potatoes and carrots to 2-3cm pieces. Chop up the cauliflower and set aside in a bowl with the potatoes and carrots.
  • If you are using a slow cooker that you can saute in, turn it onto high and heat a splash of olive oil. Otherwise use a frying pan for this step and then transfer to the slow cooker. Add the onions, garlic and the sausages. Fry off the sausages so that they are brown on all sides. You may need to do this in batches depending on the size of your slow cooker.
  • Remove the sausages from the pan and slice into thick, 1 inch pieces. Place the curry powder in the pot with the onions and saute for another minute until nice and fragrant.
  • Add the sliced sausages back to the pot with the carrots, potatoes and cauliflower. Add the worcestershire sauce or chutney and the stock. Give everything a good mix around and place the lid on. Cook on high for 3 hours or low for 6 hours.
  • In a small bowl mix the cornflour with a little water to make a thick paste. Remove the lid of the slow cooker and add the cornflour mixture and frozen peas. Stir through and then continue cooking for an additional 1 hour on high or 2 hours on low. Serve with mashed potatoes or rice.

Nutrition

Calories: 589kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 120mg | Potassium: 583mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3649IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg