Curried Sausages Dutch Oven Style

One of the ultimate comfort foods is curried sausages prepared in the classic Dutch oven cooking pot. It can be served with any number of sides including rice, pasta, mashed potato, and steamed vegetables.

So if you love a good curry and haven’t eaten curried sausages pull out your Dutch oven and give this recipe a go…

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Curried Sausages Dutch Oven Style – Recipe

This recipe is one of the most convenient (just like spaghetti bolognese) because 99% of the ingredients can be kept for quite a while in the refrigerator and freezer.

So it really can be whipped up quickly at any time.

This recipe also passes the very fussy or very picky-eater test.

What Are the Ingredients for Curried Sausages Dutch Oven Style

1 tbsp olive oil
1lb or 500g sausages, of choice, I use beef
2 garlic cloves, minced
1 onion, chopped
1 carrot, sliced
1 tbsp curry powder, extra if you like it hot
3 tbsp flour
2 cups beef stock/broth, low sodium
1 tbsp maple syrup
1/2 tsp salt, to taste
1/2 tsp black pepper, to taste
1/2 cup frozen baby peas
1/2 cup frozen corn

How to Make Curried Sausages Dutch Oven Style

Add whole sausages to the Dutch oven and cover with water. 

Bring to the boil then turn the heat off when the skin starts to curl away from the sausage meat.

Drain sausages, remove the skin, and chop into bite-size pieces.

Heat oil in a Dutch oven using low to medium heat.

Heat the oven over low heat and add the oil to the pot with the onion. Cook for 2 minutes until translucent.

Add garlic and cook stirring for 1 minute.

Add curry powder and stir for 30 seconds.

Add flour and mix for 30 seconds.

Continuing over low heat pour in beef stock, and keep mixing until fully combined.

Add carrots, peas, corn, maple syrup, salt, and pepper, and stir well.

Add sausages, bring to a simmer, and cook for 5 minutes, stirring occasionally while the sauce thickens.

Serving Suggestions

Mashed potato, mashed sweet potato, mashed cauliflower, rice, cauliflower rice, pasta, or noodles. Don’t forget the extra vegetables.

Alternative – Thickener

Skip step 8 and add a packaged gravy mix when the cooking time is complete. Stir gravy mix in until thickened.

How Do You Thicken Curried Sausages?

There are many ways to thicken curried sausages here are three suggestions –

• add flour after you have browned the ingredients, add the stock, and stir thoroughly to combine before simmering/cooking the dish
• add a paste of cornstarch and water after adding beef stock, stir thoroughly to combine before simmering
• add packet mix gravy, following the directions on the packaging, 

How Do You Make Curried Sausages Less Hot?

• If a recipe calls for a tablespoon of curry – halve it
• If you follow a recipe and the curry, when cooked, is too hot to the taste for you you can add the following to the dish. Greek yogurt, coconut milk, acidity (lime juice), or sugar.

Where Do Curried Sausages Come From?

Current reports tell us that curried sausages originated in Germany. The form of “Currywurst” is believed to have been invented by Herta Heuwer in West Berlin in 1949. 

As with other recipe inventions over time “The Curried Sausage” has been adjusted to suit the person making this delicious dish.

To Finish – Curried Sausages Dutch Oven Style

Sausages prepared this way were a staple in my household growing up. I of course being a creature of habit adjusted my mother’s recipe to suit the picky eaters in my family – hence sausage skin removal.

My other favorite additive is to add a packaged gravy mix at the end of the cooking time instead of adding flour as a thickener before adding the stock.

Hope you enjoy this recipe and are inspired to make the necessary changes so those in your family eat this sausage dish.

Recommended Reading

How to cook rice in a Dutch oven

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