Head to an Indian store and get some fresh leaves. You can freeze them, they will last for 6 months with no degradation in flavour. Yes, and as with many dishes of this nature the flavours will improve after a day or two in the fridge. Now Indian beef curries may seem a bit of an outlier… however the reason that beef is not used in Indian recipes is cultural.

Pork curries aren’t particularly commonin restaurants and takeaways. This is typically because Muslims don’t eat pork.Throw in the sliced onions and sausages and cook for 8-10 minutes, you are aiming to soften the onions and evenly brown the sausages all over.

Pork curries aren’t common, which means thatIndian sausage curry is also pretty rare. But that doesn’t mean that Sausage Curry isn’t incredibly yummy! Ghee– You can use butter instead or even olive oil or calorie-controlled cooking spray. But if you’ve got ghee, use it.Pour in the tinned tomatoes then add the dried fenugreek and tomato puree and stir to combine and cook for 2 minutes. I prefer bread, but the kids love rice, so we have everything on the table and help ourselves. Can I Freeze Sausage Curry? I have served this sausage curry with some simply cooked basmati rice and chapatis in these pictures. Thissausage curry recipe is gorgeous, super easy to make, filled with flavour and fantastic if you are on a budget. Which of course, most of us now are!

Ginger– I cheat and use a ginger puree from Aldi. I think 1 teaspoon is about the same as an inch of grated root ginger. But honestly, puree is a game-changer when it comes to easy midweek meals. My love of curry is hardly hidden under a bushel here. This Anglo-Indian curry combines another of my favourite things… sausages! You can make thiseasy sausage curry with pretty much any sausages.I use just a pretty standard pork sausage from Aldi, which has a fairly high meat content. Yes absolutely, play around with it and see where you end up. I chose beef as the spicing tends to be relatively neutral, and as a result, the sausages do not “fight” the flavours in the curry sauce. Measure out 200g of curry sauce mix. Mix with 1 litre of cold water. Bring to the boil, stirring continuously and simmer for 15 minutes, stirring occasionally.Add the spices to the onions along with the curry leaves, slit red chillies, garlic and ginger and cook for 30-60 seconds. I bake my sausages in the oven for 20 mins or so, while I chop the onions and peppers. You might prefer to brown them in a pan. You do not have to buy 20 cases of the same product to get the 20 case rate. You can mix and match.

There is one herb that I would try to avoid in the sausage in this curry and that is sage. It is very bold and punchy and quite at odds with the Indian flavours in the sauce.It is unashamedly inspired by a classic German currywurst but with far more of a British Indian curry twist! Cut the sausages into bite sized pieces and return the to the sauce, before adding a lid and cooking for 6-7 minutes. Sausage Curry is a tasty and filling family dinner. It’s also budget-friendly, and always a hit with the kids!