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Sausage Curry Recipe: A Quick Indo-Western Twist on Weeknight Curry
Not every curry needs a big piece of meat. This sausage curry takes a Western favourite and gives it an Indian makeover. Mild, savoury sausages simmer in a thick masala of browned onions, tomato, ginger garlic and ground spices, soaking up all that flavour. Ashha calls it a very different curry, and points out that the bland taste of sausages blends beautifully with typical Indian spices. It’s quick, bold and made for lazy days.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Sausage Curry
- Preparation time: The original recipe does not provide
- Cooking time: 30 minutes
- Total time: Not specified (30 minutes cooking, plus chopping)
- Servings: 4
- Cuisine / course: Indo-Western, South Indian-style curry
- Diet: Non-vegetarian
- Difficulty: Easy
- Flavour profile: Spicy, savoury, aromatic
- Storage: Best within 1 day
Ingredients Overview
The main ingredient
- Sausages, 200 g: the savoury, mild base that absorbs the masala
The masala base
- Onion, 1, and tomato, 1: sweetness and tang
- Ginger garlic paste, 1½ tsp: savoury depth
- Curry leaves, a few: fragrance
Spices
- Red chilli powder, 1 tsp: heat and colour
- Coriander powder, ¾ tsp, and turmeric, ¼ tsp: earthy warmth
Cooking and finishing
- Oil, 1 tbsp
- Salt to taste (listed, though not mentioned in the method)
- Coriander leaves to garnish (used in the method, not listed)
Health Benefits and Nutritional Aspects
Sausages provide protein, but they’re also a processed meat that tends to be high in salt and fat, so a moderate portion is wise. The masala adds balance: tomatoes bring vitamin C, and onions, ginger, garlic and spices lift the flavour without relying on heavy sauces.
Because sausages are already seasoned, add salt carefully. This recipe just calls for one tablespoon of oil. Check the sausage label if you avoid pork or gluten, since some sausages contain fillers or breadcrumbs. I haven’t listed nutrition values, since they depend on the sausage brand and your portions.
Step-by-Step Preparation
- Brown the onions: Heat oil in a pan and fry the onions until brown.
- Add the tomato: Fry until mushy.
- Add curry leaves: Toss them in.
- Add ginger garlic paste: Toss briefly.
- Add chilli powder: Toss again.
- Add water: Pour in water and mix.Add enough for a gravy because the article doesn’t specify how much.
- Add the powders: Stir in the coriander powder and turmeric, and let it boil.
- Add the sausages: Close the lid and cook for a couple of minutes.
- Finish the gravy: Open the lid and boil until the raw smell leaves.
- Serve hot with roti, bread, rice, dosa, or idli after garnishing with coriander leaves.
Mistake to avoid: Serving the gravy too soon. Boil it until the granules’ raw odor disappears.
Tips for the Best Results
- Brown the onions properly, since they set the flavour of the masala.
- Cook the tomato until completely mushy for a smooth gravy.
- Add salt at the end. Sausages carry their own, so taste first.
- Cut the sausages into pieces of an even size so they heat through together.
- Keep the sausage cooking time short, as the recipe says, so they stay juicy.
- Reheat leftovers gently and consume them within a day after storing them covered.
Frequently Asked Questions
1. What should I serve it with?
Roti, bread, rice, dosa or idli, according to the original recipe.
2. Which sausages work best?
The page doesn’t specify. Use sausages you like, and check the label for pork or fillers if that matters to you.
3. How spicy is it?
Moderately, with 1 tsp of chilli powder. Adjust to taste.
4. Why add the sausages late?
They only need a couple of minutes in the masala, so adding them last keeps them from turning tough.
5. Is it vegetarian?
No. It’s made with sausages, despite the diet label on the original page.
6. How long does it keep?
According to the recipe’s storage note, about one day.
Try Another Dish
Try the Pepper Chicken recipe for another delectable homemade dish if you liked this one.
Conclusion
This sausage curry proves that a simple masala can turn everyday sausages into something bold and satisfying. Brown, simmer, add the sausages and let the spices do the work. On your next idle day, serve it with dosa, rice, or roti.
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