Slow cooker curried sausages are a classic comfort food dinner that’s easy to prepare and perfect for busy days. Juicy sausages are cooked in a rich tomato curry sauce with onions, carrots, and peas, creating a hearty family meal with very little hands-on effort. Serve it with creamy mashed potatoes or rice for an easy dinner everyone will enjoy.
What You Need
For exact instructions and amounts head down to the recipe card at the bottom of this post where you can also print it out.
You only need a few simple ingredients for this recipe. Browning the sausages first is highly recommended as it improves both flavour and texture.
- Pork sausages
- Onions
- Carrots
- Garlic
- Curry powder
- Beef stock (or vegetable stock)
- Worcestershire sauce
- Chopped tomatoes
- Frozen peas
- Double cream (optional)
- Cornflour (only if thickening is needed)
- Cold water
How to Make It
Lightly brown the sausages first using a frying pan, grill, or air fryer. This step is optional, but it gives the sausages a much better texture once slow cooked.
Transfer the sausages to the slow cooker. Add the sliced onions, carrots, crushed garlic, curry powder, stock, Worcestershire sauce, and chopped tomatoes.
Place the lid on and cook on HIGH for 3 to 4 hours or LOW for 4 to 6 hours, until the sausages are cooked through and the vegetables are soft.
Around 20 minutes before serving, check the sauce. Remove the sausages and cut them up into smaller chunks. If the sauce looks thinner than you’d like, mix the cornflour with the cold water until smooth, then stir it into the hot sauce.
Add the frozen peas and cream (if you are using) to the slow cooker before returning the sausages to the slow cooker. Cook for a further 15 to 20 minutes on HIGH until the sauce thickens. Leaving the lid off can help speed this up.
Stir in the cream during the final few minutes if using.
Variations & Tips
- Curry powders vary in strength and heat. I used 1 tablespoon of a hot curry powder, but you can use more or less depending on your preference.
- Beef stock gives a rich flavour, but vegetable stock works well too.
- Add a spoonful of mango chutney for a sweeter curry sauce.
- Use chicken or beef sausages instead of pork if preferred.
- Slice the sausages before serving for easier portioning.
- Leave out the cream for a lighter version.
Storage & Reheating
- Store leftovers in the fridge for up to 3 days.
- Reheat in a saucepan or microwave until piping hot.
- Freeze for up to 3 months.
- Defrost overnight in the fridge before reheating.
More Slow Cooker Recipes
If you are looking for more slow cooker recipes, check out the following for inspiration:
- Slow Cooker Sausage Casserole
- Slow Cooker Chicken Casserole
- Slow Cooker Beef Keema
- Slow Cooker Pulled Pork
- Slow Cooker Chinese Chicken Curry
- Slow Cooker Lamb Shanks
Slow Cooker Curried Sausages
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Equipment
Ingredients
- 12 pork sausages
- 2 onions sliced
- 2 carrots sliced
- 2 garlic cloves crushed
- 2 tbsp curry powder
- 500 ml beef stock or vegetable stock
- 1 tbsp Worcestershire sauce
- 400 g tin chopped tomatoes
- 150 g frozen peas
- 100 ml double cream optional
- 1 tbsp cornflour for thickening (optional)
Instructions
- Lightly brown the sausages in a frying pan, under the grill, or in the air fryer. This step is optional but recommended for better flavour and texture.
- Add the browned sausages to the slow cooker.
- Add the onions, carrots, garlic, curry powder, stock, Worcestershire sauce, and chopped tomatoes.
- Cover with the lid and cook on HIGH for 3 to 4 hours or LOW for 4 to 6 hours.
- Around 20 minutes before serving, remove the sausages and cut into chunks (or you can leave them whole if you prefer).
- If the sauce is too thin, mix the cornflour with the cold water until smooth. Stir into the hot sauce.
- Add the frozen peas and cream if using, return the sausages to the slow cooker and cook on HIGH for a further 15 to 20 minutes until thickened. Leave the lid off if needed.
- Serve hot with mashed potatoes or rice.
Nutrition information is automatically calculated, so should only be used as an estimate.