This deliciously easy recipe for Slow Cooker Curried Sausages is the ultimate ‘set it and forget it’, budget-friendly dinner. Everything goes in the pot – meat, veggies and starch so there is no need to think up separate side dishes.
This recipe uses smoked sausage and coconut milk, it stands out for creaminess and smokiness. This dish will bring the entire family together for a cozy dinner. Who can resist sausages in a creamy, fragrant curry sauce?
Why You’ll Love This Recipe
- This dish has it all – meat and two veg, or technically meat (sausages) and 6 veg, (onion, cauliflower, peas, carrots, green beans and corn) with a starch (potatoes) thrown in. An added bonus is the creamy, smoky, mild curry sauce.
- This is fall comfort food all in one pot!
- Like most slow cooker recipes, it is a ‘set it and forget it‘ style of cooking.
- There are endless possibilities how to use leftovers! Some suggestions are as a pie filling, served on toast, as a pita filling, as a slider (think curried sausage Sloppy Joes) or over rice. How would you use leftovers?
- It is economical. This recipe easily serves a family of six for about $1.50 per person.
- Versatile, with so much flexibility offered with regard to sausage, veggie and seasoning choice.
- This is a family meal for all, especially kids, so the spice / heat level can be adjusted accordingly.
- Mix and match frozen and fresh veggies to your liking and lifestyle.
- Lots of veggie fiber for gut health.
- This recipe works well for batch cooking making meal prep a breeze.
- It is gluten free, dairy free, and nut free. Use vegetarian sausages and stock to make it vegetarian/ vegan friendly.
Ingredients for Slow Cooker Curried Sausage
The star players in this recipe are smoked sausage, coconut milk, and a veggie powerhouse!
- Sausages: any type will work – bratwurst, breakfast sausage, butcher sausage etc. I used precooked smoked sausages similar to Kielbasa.
- Stock: preferably chicken or beef, but vegetable can also be used. I used homemade vegetable stock using this recipe.
- Vegetables: use fresh, frozen or a mixture like I did. Cauliflower works well with curry flavors, so I chose that, along with some frozen mixed vegetables (carrots, green beans, corn and peas.)
- Onion: of your choice.
- Potatoes: use a standard potato, sweet potatoes could also be substituted.
- Curry powder: yellow, or similar that is mild. A hot or more robust curry powder would mask the smoked flavor from the sausages.
- Coconut milk: to add some depth and creaminess. Coconut cream can also be used.
Instructions How to Make Curried Sausages in the Slow Cooker
Prepare all the vegetables you have chosen to use. Peel and chop potatoes and onions. My cauliflower was already prepped.
Slice sausages.
Pour the stock into the slow cooker and add curry powder.
Add salt.
Add prepared onions and potatoes.
Then the sliced Sausage and cauliflower.
Finally, add any remaining vegetables.
Coconut milk is poured in. Stir all ingredients to mix and set slow cooker to 8 hours on low or 4 hours on high.
Occasionally stir the Curried Sausages. When ready the internal temperature of the Sausages should be 165°F / 75°C.
What to Serve with Slow Cooker Curried Sausages
Once this Curried Sausage in the Slow Cooker dish is ready and seasoning adjusted (if needed), then it is time to serve it.
I decorated my serving bowl with a dollop of thick Greek yogurt and garnished with fresh mint, parsley and a flowering pea vine!
Pair Curried Sausages with fresh crusty bread or even Naan bread, over a bed of fluffy white rice, or with a simple green salad.
Beverage wise, pour a glass of Sauvignon Blanc or similar crisp white wine or a light beer.
How to Store Slow Cooked Curried Sausages
Store in an airtight container, I recommend using a glass jar with tight fitting lid as plastic storage containers can stain easily due to the presence of curry powder. They will store in the refrigerator for 3–4 days and up to 3 months in the freezer. Defrost in the refrigerator overnight. Reheat Curried Sausages on the stovetop, not in the slow cooker. Reheating in the slow cooker cause food to pass through the danger zone temperature range of 40 °F (4.4 ºC) and 140 °F (60 ºC) at a slow rate, therefore causing bacteria to grow rapidly.
If using leftover Crockpot Curried Sausages in a wrap or as a pie filling, place the wrap or pie in the oven to reheat fully.
A Tip From Me
If you don’t have a slow cooker, fret not, this recipe can be made stove-top. Simply follow the recipe and place the ingredients in a large pot on a low heat for 1-2 hours until the potatoes are soft.
If the slow cooked Curried Sausages look too runny (too much liquid) there are a couple of ways to thicken it:
- If you notice at the beginning of the slow cooking process that there seems to be a lot of liquid, then simply cook on high and leave the lid off to allow for evaporation.
- Use a slurry (cornflour mixed with water) for thickening the sauce. This is a good option at the end of the cooking process.
- Finely grate a peeled potato into the slow cooker. The small pieces of potato will cook quickly and help thicken the mixture.
Got Questions?
I’ve got answers – hopefully!
Under the ‘A Tip From Me’ section, there is advice how to thicken the sauce. Choosing which method depends on where in the slow cooking process it is. At the beginning, cook on high with the lid off. In the middle, add finely grated potato. Finally at the end, use a cornflour slurry to thicken any watery sauce.
It depends on what type of vegetables you use and whether or not they are frozen or fresh. If using more frozen vegetables, then more water will be released from them, yielding a more watery sauce. Knowing this, use 10% less stock than recommended.
Spices dissolve into the liquid, so removing some of the liquid, if you can, will help. Replace with more stock or water. Alternatively add more ingredients (sausages and vegetables), if you have them to ‘thin out’ the spice level. You can also add more dairy such as yogurt, fresh cream, butter or even a block of cream cheese. Dairy helps tone down the spice level. Adding a little honey or alcohol (white wine) will also help.
Try it tonight—snap your plate and share on social media!
Deliciously Easy Slow Cooker Curried Sausages
Equipment
Ingredients
- 36 oz smoked sausage
- 1 lb frozen mixed vegetables
- 18 oz fresh cauliflower one fresh cauliflower head.
- 1 onion
- 32 oz stock vegetable, chicken or even beef stock.
- 5 potatoes medium – large in size.
- 2 tbsp yellow curry powder
- 1 tsp salt
Instructions
- Prepare all the fresh vegetables. Peel and chop potatoes and onions. Wash cauliflower.
- Slice sausages.
- Pour the stock into the slow cooker and add curry powder. Add salt.
- To the slow cooker, add potatoes, sausages, cauliflower, and frozen vegetables.
- Then pour in coconut milk. Stir all ingredients to mix and set slow cooker to 8 hours on low or 4 hours on high.
- Occasionally stir the curried sausages. When ready the internal temperature of the sausages should be 165°F / 75°C. Adjust seasoning if needed.
Notes
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- If you notice at the beginning of the slow cooking process that there seems to be a lot of liquid, then simply cook on high, uncovered to allow for evaporation.
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- Use a slurry (cornflour and water mixture) for thickening the sauce. This is a good option at the end of the cooking process.
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- Finely grate a peeled potato into the slow cooker. The small pieces of potato will cook quickly and help thicken the mixture.
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