This easy sausage curry is a one-pot, easy-peasy, inauthentic-but-tasty recipe is I created during my student days.
Throughout that day, I dreamed happily of the dinner I planned to make that evening, secure in the knowledge that I’d already done the shopping the day before and everything I needed was waiting for me in the shared kitchen in my student halls accommodation.
On getting home, disaster!
I’d intended to make myself a keema curry to my mum’s recipe but discovered at the last minute that some thieving utter bastard had stolen my minced beef from the communal fridge. A bit of milk, I could just about live with (though it took green food colouring to stop the thief who’d down entire pints during the night) but a whole packet of mince lamb – it still makes me shake my head in disgust even now. And it wasn’t the cheap frozen stuff either.
Still, I was really in the mood for a good meaty curry, so what could I do? I really didn’t fancy trekking all the way over to the supermarket again. In a flash of inspiration, I decided instead to use the sausages I’d bought for later in the week.
Genius! And thus was born my sausage curry!
The version below uses the same individual spices as my mum’s keema curry and is what I used for my sausage version. But I have also made it using ready-made curry powder when on holiday, and it’s still pretty good, so feel free to substitute if you like.
Kavey’s “That’s Not Proper Indian Is It?” Sausage Curry (Individual Spices)
- 2 tbsp vegetable oil
- 500 g British sausages each cut into 3-4 pieces
- 2 medium onions , diced
- 1/2 inch ginger , peeled and finely chopped
- 2-3 cloves garlic , peeled and finely chopped
- 200 g tin of chopped tomatoes
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp chilli powder
- 1 tsp garam masala
You can substitute any sausages you fancy but simple pork sausages work well.
Heat the oil, add the cumin seeds and wait until the seeds splutter.
Add the onion, garlic and ginger and fry until golden to medium brown, stirring regularly so that nothing sticks.
Add the turmeric, coriander and chilli powders and stir for 10 seconds to release the flavours.
Add the tinned tomatoes.
Fry until the oil separates - when dragging wooden spoon through the tomato and onion mix, a gap is left on the bottom of the pan and the oil seeps out of the mix into the gap.
Add the sausage pieces and fry until browned / sealed.
Cover and cook on medium for about 15-20 minutes.
Check once during cooking, adding a little splash of water if looking dry.
Just before serving, stir in the garam masala powder and salt to taste.
Note – this isn’t the most attractive of dishes on a visual level – as the pieces of sausages cook, the meat bulges out of the skin at the cut ends – quite frankly it looks a little obscene. But for good, filling, easy, cheap and bloody tasty food, you can’t beat it!